menú haiku terrace 2014

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Roots, tubers, vegetables crunchy lotus root vegetables Cantonese Style with elderberry white asparragus, rice vinegar and orange blossom

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Fish as blue as the sea the sardine that wanted to be an anchovine cured mackerel in salt with tororo kombu “toro sashimi” tuna belly

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The sea fresh algae from Galicia sunomono with yuzu steamed mussels with green coconut water

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Sushi, the vinegared rice dehydrated  red mullet in kombu red mullet skin niguiri crab chirashizushi

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Steamed dim sum steamed fresh shrimp dumpling xiao long bao chair siew bao

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Tendon and tongue cow tendon and lobster chop-suey two months cured cow tongue tataki

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Not so sweet moment!! caramelized pork rind with ginger ice-cream matcha te kastela no maki orange tree maki-mochi