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TUNA FROM BARBATE

TUNA BELLY & CAVIAR (15G): Red tuna belly tartar, garlic, Osietra caviar; 58

2016 | O'TORO TUNA SASHIMI: Olive oil, white soy; 26

PICKLED TUNA CARPACCIO: `Lomo negro´ of red tuna, olive oil marinated with paprika; 25

AVOCADO & TUNA: Charcoaled avocado, red tuna belly; 23

2015 | RED TUNA `DESCARGAMENTO´: Yellow bellpepper, lime, black olive; 23

NAKED BAR

DANI CAVIAR: Osietra caviar, king crab, sour cream, dill; 34

2016 | DANI TRUFFLE - ANCHOVIES: 00 anchovies, black truffle emulsion; 29

NATURAL OYSTERS: Huîtres Amélie - Especial nº2; 4 (PIECE)

SMOKED EEL MILLEFEUILLE: Inverted puff pastry, nori, Yuzu Hollandaise; 19

KING CRAB CHATEAUBRIAND: Charcoaled king crab, hazelnut cream; 36

2002 | LOBSTER & `AJOBLANCO´ ICE CREAM: Motril lobster carpaccio, sherry wine onions,`ajoblanco´ ice cream; 24

TRUFFLED CAVIAR & CROISSANT: Osietra caviar, black truffle Melanosporum, butter croissant; 127

SHARING IS CARING

DANI TORTILLA: Caramelized onions, `Blu di bufala´ cheese; 17

DANI SEA URCHIN TORTILLA: Chives, herbs relish; 22

ANDALUSIAN STYLE CALAMARI: Almonds, crunchy basil, chili; 18

2014 | CRISPY SHRIMPS `ROBUCHON STYLE´: Wrapped shrimps, brick pastry, pesto, basil; 23

2018 | SLICED SCALLOPS: Scallops cured in salt, iberian ham, basil; 22

STARTERS

WHITE & GREEN ASPARAGUS: Citrus - Hazelnut vinaigrette; 18

2017 | DANI TOMATO NITRO & GREEN GAZPACHO: Dried tomato, green bellpepper, baby shrimp tartar; 25

2015 | SHELLFISH SOUP `A LA ROTEÑA´: King crab, white shrimps, sea snails, blue cheese; 29

2014 | LOBSTER SALAD: Nitro olive oil popcorn, avocado, pea shoots; 32

2012 | DRY AGED BEEF TARTAR: Foyot sauce, shoestring potatoes; 26

SHALLOTS TART TATIN: Puff pastry, Shallot Confit, Tahiti vanilla; 23

MAIN COURSES

1998 | RAZOR CLAMS RICE: `Ronda´ black pudding, lemon zest; 29

2016 | GREEN CREAMY RICE: Seasonal vegetables; 23

2017 | Red Mullet: Enoki mushrooms, Kumquat; 30

2017 | WILD SEABASS: Fennel cream, parsley oil; 30

BARBATE RED TUNA FILLET: Onion ragout `Cadiz style´, celeriac, red sorrel; 32

TAGLIATELLE: King crab, sherry cream; 26

2016 | FREE-RANGE COQUELET TWO WAYS: Foie gras & truffle stuffing; 31

2016 | BEEF FILLET: Homemade potato gnocchi, green shisho pesto; 33

DUCK PIE: Puff pastry with stewed duck, bimi, spicy jus; 30

DANI ROSSINI BURGER: Matured simmental loin, foie gras & parmesan; 28

FROM THE GRILL

SKIRT STEAK (250g): Potato purée, mixed green salad; 31

RIBEYE (500G): Potato purée, mixed green salad; 50

BEEF RIBS (500G): Truffled onions; 40

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