SEAFOOD BANQUET 
 
Marinated olives - ‘variedades espanolas’
Ingredients :-  Mixed olives, olive oil, fennel seed, rosemary, lemon zest, orange zest, bay leaf
Serve as is - Vegan
Delivered in a small disposable container. 
 
Salt Cod Croqueta (4) Pear Aioli
Served Crumbed only. Requires Cooking - Shallow Fry is best. 
Preperation: 
	
Remove croquettas from fridge 15 minutes prior to cooking
	
Spread pear aioli on bottom of serving plate
	
Shallow pan fry croquettes until golden and transfer to paper towel
	
Arrange croquette on top of aioli
	
Best enjoyed hot
 
Ingredients :-  Salt cod, garlic, onion tomato, fish stock, milk, flour, butter.Aioli: Egg, pear
GLUTEN, DIARY, EGG
 
Mushroom Carpaccio, Basil Oil, Black Garlic creme, pine nuts. 
PREPERATION - SERVED ROOM TEMP
	
Arrange slices of mushroom on a side plate
	
Drizzle with Olive oil.
	
Cut a corner of each wild mushroom dressing and green sauce. Pipe drops on top of mushroom
	
Sprinkle pinenuts
 
INGREDIENTS :- Portobella Mushroom, pinenuts,Basil,Wild mushroom dressing: Dry mushroom, olive oil, sherry vinegar, truffle paste, tamari
CONTAINS NUTS ADDED
 
KINGFISH CRUDA, LECHE DE TIGRE
INGREDIENTS :- RAW FISH, READY SLICED
LECHE DE TIGRE - LIME JUICE, FISH STOCK, ONION.  
Place Kingfish on place, spread out. Drizzle all Leche de Tigre over the top.
 
Contains :-  citrus, onions
 
PESCADO DEL DIA ' FISH OF THE DAY'
2 piece fish fillets 150g each. (Kingfish)
 
 
 
Fried Potatoes, Garlic, Parsely
PREPERATION -
	
Preheat oven to 180°C
	
Remove paper lid and drizzle potatoes with some olive oil.
	
Bake for 15 minutes until golden
	
Toss potatoes in tray with garlic and dried herbs.
 
CONTAINS - Chat potato, rosemary, parsley, garlic
GLUTEN FREE, DIARY FREE, NUT FREE
 
Basque Cheesecake 
PREPERATION
	
Remove from refrigerator 10 minutes before eating
	
Simply enjoy
 
CONTAINS DIARY.
GLUTEN FREE, NUT FREE