Suculent’s Menu

Rather than innovate, we prefer to renew. At Suculent`s Menu you will find traditional dishes prepared with current ideas and techniques that allow us to improve what was good, and having more personal dishes. The menu is varied and ranges, as what we made with seasonal ingredients.

MENU M 45€

Appetizers

Fresh marinated anchovies

Lobster, prawn and cuttlefish croquettes

Starters

Red prawn ceviche

“Ajoblanco” with smoked sardine and trout eggs

Dishes

“Steak tartare” over grilled bone marrow

Stingray with black butter

Beef tail stew with baby carrots and chocolate sauce

Desserts

Chocolate cremeux with hazelnut crisp and mandarine

MENU L 65€

Welcome cocktail from Sol y Sombra

Appetizers

Fresh marinated anchovies

Our Waldorf

Lobster, prawn and cuttlefish croquettes

Starters

Red prawn ceviche

Lobster tartar with chicken crunch

“Ajoblanco” with smoked sardine and trout eggs

Glazed chicken comb canapé

Dishes

Fresh red tuna steak with pine nuts emulsion

Steak tartare over grilled bone marrow

Stingray with black butter

Beef tail stew with baby carrots and chocolate sauce

Desserts

Stuffed strawberries with white chocolate and Tahitian vanilla

Brie cheesecake with tahitian vanilla, muscatel jelly

 

MENU XL 75€

Welcome cocktail from Sol y Sombra

Appetizers

Grilled oyster with iberian pork jowl and pistachio cream

Our waldorf

Lobster, prawn and cuttlefish croquettes

Starters

Red prawn ceviche

Lobster tartar with chicken crunch

“Ajoblanco” with smoked sardine and trout eggs

Glazed chicken comb canapé

Dishes

Eggplant with roasted chicken sauce and horse radish

Fresh red tuna steak with pine nuts emulsion

Eel ‘all i pebre’ with garlic and red pepper

Steak tartare over grilled bone marrow

Pork ribs with tender coconut and thai sauce

Desserts

Mango-Margarita

Stuffed strawberries with white chocolate and tahitian vanilla

Brie cheesecake with tahitian vanilla, muscatel jelly

MENU 4 AMB 5 55€

Welcome cocktail from Sol y Sombra

Appetizers

Our Waldorf

zucchini flower samosa

Starters

beetroot baked in salt with mandarin vinaigrette and botarga

“Ajoblanco” with apple

Plats

Eggplant with roasted chicken sauce and horse radish

Portobelo carbonara

Cod pil pil turnip

Grilled cabagge, café de paris

Desserts

Stuffed strawberries with white chocolate and Tahitian vanilla

Brie cheesecake with tahitian vanilla, muscatel jelly

 

Plates can be changed based on market availability or the customers needs. Portions will be adapted to the number of guest. Prices are per guest. Vat included.

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