Porzana

oysters with horseradish, lemon, and mignonette, lobster salad (mayo, celery, scallion, espelette, lime, serrano, chervil) poached prawns with cocktail sauce, king crab with green goddess (avocado, buttermilk, lime, chive, tarragon, mayo) raw clams., uni wrapped in shiso leaves, 30g. white sturguen caviar, cured scallop with smoked shoyo, membrillo, oregano. ALLERGENS: bivalve, allium, shellfish, mollusks

Par-boiled potatoes cut into bite-sized pieces, roasted til crisp in the oven (al horno means "from the oven"). Topped with mojo picón (garlic, fresnos, paprika, cumin, sherry vinegar, lime juice, mayo), Marcona Almonds. Allergies: Allium, Mayo, Nightshade, Tree nutz

Coconut mousse(creme de coconut, gelatine, water, shaved coconut, vanilla) is molded with a thin layer of chocolate to look like a half coconut. that is filled with a pineapple-mango compote(pineapple, mango, passion fruit, sugar, malibu rum, vanilla, pectin) and then that sits on top of a candied pineapple crumble(candied pineapple, butter, gluten-free flour, sugar, lemon zest, salt, vanilla) egg, gluten, dairy, nuts, pork

Notes of white fruits, like peaches, pears, and apples, are well integrated with mineral-like, zippy acidity.