• Oyster "Del Sol ̈  with galanga horchata, avocado and sesame.

• Beef roastbeef with prawn furikake on potato cake. 

• Gunkan of lobster tartar and baby potato with chilli garlic. 

• Cabbage with lemon fish tataki, feta, rocket and ponzu.

• Peking duck nigiri sandwich with hoisin.

FIRST COURSE

• Bluefin tuna tail pastrami carpaccio with Japanese tartar and flying fish caviar.

SECOND DISH

• Korean barbecued Galician beef rib with cashew nuts, bimi and sisho.

DESSERTS

• Citrus, yoghurt and coconut salad.

• Jijona nougat and lemon ice-cream cut.