Setting the tone for an immersive gastronomic experience, the Pintxos Bar welcomes diners to unwind over a flute of cuvee champagne curated specially for the restaurant, and to tease the tastebuds with the diverse range of light bites. Make it a pampering prelude before your main dining experience, or simply soak in the good vibes and enjoy a casual evening here.
Gracias Hnos, Solera Fina Maria del Valle “Fino en Rama”
Barao de Vilar Colheita 1990
House-made pineapple ginger shrub, spice, tonic
Hibiscus tea, citrus, maple, vanilla, pomegranate
Gin, wild cherry chinotto, vermouth
Wild cherry chinotto, vermouth blanc, tonic
Renaissance Distillery Single Cask Taiwan 2016/2018, aged Japanese plum liquor
Calvados, gin, Bordatto apple juice, citrus, orgeat
Gin, pineapple ginger shrub, spice, tonic
Amaro, vermouth blanc, citrus, tonic, bitters
Premuim San Filippo anchovies, tomato, air baguette
Piparras, olives, anchovies
Cod croquetas, chive aioli
Txistorra sausage, cheese cream, milk bun
Gem lettuce, roasted vegetable salad, olive oil caviar
Ox tongue, salsa verde, onions, coriander, corn tortilla
Smoked salmon, crème fraiche, toasted brioche sandwich
Truffle Croquetas, Truffle Aioli
Premuim San Filippo anchovies, tomato, air baguette
Focaccia, king and mud crab, horseradish, black tobiko, toastie
Dark Rye Sourdough, Home Made Smoked French Butter
Old Cow Loin, Cured Egg Yolk, Pane Carasau
Iberico cold cuts: chorizo, salchichon, lomo, and picos de pan
Organic black Russian tomato, mini burrata, 50 years old px vinegar, basil oil, crutomat
”Unico“ handcut Jamon Iberico, crystal bread, tomato
Natural Tsarskaya Oyster
Ponzu, Tsarskaya Oyster
"Agua Chile", Piparras, Tsarskaya Oyster
*Caviar service: Blinis, sour cream, chives, boiled egg
✤Australian Full Blood Wagyu Chuck Short Rib, Truffle Jus, Classic Mash
Iberico pork meatball, potatoes, carrot sauce
Traditional cider house style cod omelette
Stuffed squid cooked in ink sauce, steamed garlic rice