Restaurant 1497

Depending on seasonal produce

Burrata, aubergine confit, marinated tomatoes, black olive soil, rocket sprouts

Pallars beef steak tartare smoked in-house, with creamy mustard

Spinach ravioli stuffed with roasted pumpkin and ricotta, lobster and white wine butter

Potato gnocchi with sliced roast pork, semi-dried tomatoes, and thyme and white wine sauce

Scallops au gratin with Parmesan, herbed cream, fresh sprouts and roasted carrots

Baked wild turbot with warm lentil salad, cured pancetta and peppers, accompanied with roasted aubergine foam and caviar

Char-grilled sirloin steak with shallot butter and Syrah reduction, accompanied with mushrooms cooked with bone marrow

Selection of organic Catalan cheeses with homemade jam

Apple in various textures with yoghurt and honey

Pistachio and mascarpone tiramisu ‘prepared at the table’

White chocolate parfait with strawberry and balsamic soup

Petits fours

Depending on seasonal produce

Strawberry gazpacho, smoked sardine, cherry tomatoes and tomato gelée

Burrata with tomato chutney, pickled spinach and black olive soil

Free-range egg cooked at 63°C, sweetcorn and basil cream, almond and smoked dried meat crumble

Line-caught hake with roasted vegetable velouté, red prawn, spring onion purée and pine nut vinaigrette

Boneless shoulder of lamb, celeriac terrine, cumin-roasted apple cream and mustard reduction

Exotic cloud: passion fruit, coconut and white chocolate

Chocolate, salted caramel and raspberry textures

Petits fours

Strawberry, watermelon, cherry tomato and tomato gelée gazpacho

Our aubergine with romesco sauce

Confit leek terrine with white miso, toasted hazelnuts and onion emulsion

Char-grilled courgette with its jus and mustard, confit tomatoes and pine nuts

Silky rice with roasted carrots, seitan and maitake mushrooms

Tropical: pineapple, mango, coconut and passion fruit

Chocolate cake, berry preserve and balsamic glaze

Petits fours