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Marinated salmon on a citrus cream of potato, sweet chili and leek.
Angus de Vergara, pickled emulsion, piparras, Parmesan flakes, almond crumble and EVOO.
Kimchi béchamel, extra scallop from the Galician estuaries and pickled vegetables
with a base of sushi rice and sweet chilli sauce.
Bao bread with panko-battered shrimp, pickled onion, arugula and secret sauce. (2ud)
Shrimp maki in panko, cream cheese and avocado with spicy mayo, teriyaki and crunchy onion.
Marinated salmon, homemade guacamole, smoked salmon mayo, teriyaki and bit powder.
Slow-cooked pork ribs, cream cheese with arugula and citrus and crispy toppings.
Octopus taco in tempura with avocado, ranch sauce and seasoned red onion.
5 units of homemade and creamy croquettes.
Iberian tomato, rocket, burratin, KOALA pesto, cherry tomato, crispy ham, corn sand and sprouts.
Chicken battered in doritos, mezclum, cherrys, crunch ham, leek, galmesano, Mr Corn sand and Caesar Koala sauce.
Stir-fried vegetables with udon pasta, Japanese sauces, crispy onions, Mr. Corn, shrimp and prawns.
Shiitake and boletus risotto with galmesano and truffle.
Stir-fried vegetables with panko-coated chicken, udon pasta, red miso, crispy onions, and Mr. Corn.
With Spanish sauce reduction.
Rice a la Llauna with scallops and prawns.
With drops of fried egg ali-oli and paprika.
With squid and grilled black garlic aioli
200g of aged beef, Monterey Jack cheese, bacon jam, arugula, and Big Club sauce. Served with potato wedges.
Accompanied by wok of vegetables and potato.
220g of beef matured 40 days on tempura vegetables, mayo-kimchi and barbecue teriyaki.
180g of old beef with pickled egg yolk on slices of toasted bread.
With a bed of smoked avocado and our KOALA sauce, accompanied by Prawn bread.
Balfegó bluefin tuna tataki on a mesclun base, fried corn nacho and KOALA guacamole.
Marinated salmon with our dressing with a sweet touch on sliced avocado and very crunchy nachos.