LENGUA DE BUEY
GRILLED BEEF TONGUE WITH WATERCRESS, PICKLED CELERY AND MUSTARD LEEK DRESSING
ENSALADA DE NARANJA SANGUINA
BLOOD ORANGE AND WARM PORTOBELLO SALAD WITH GINGER VINAIGRETTE
COLAS DE BR– USELAS FRITO
BRUSSELS SPROUTS, SHINKO PEAR, SERRANO HAM CRISPS
TARTAR DE ATUN
YELLOWFIN TUNA WITH HARISSA, ALMOND, MINT AND MOORISH SPICES
PAELLA NEGRA DE SEPIA Y ERIZO
SQUID INK PAELLA WITH CUTTLEFISH, FENNEL AND SEA URCHIN
LAMB LOIN CHOPS
BOCADILLO DE HELADO
CHOCOLATE COOKIE, VANILLA ICE CREAM
CHURROS CON CHOCOLATE
TRADITIONAL FRIED DOUGH, THICK HOT CHOCOLATE
GONZALEZ BYASS “NECTAR”
PEDRO XIMENEZ – JEREZ
BERRY SHERRY COBLER
FINO & MANZANILLA SHERRY, COINTREAU, BERRIES, CITRUS
Boqueria has introduced chef Robert Petzold to helm their kitchen, creating new delicious and fresh additions to their well loved menu. We highly recommend sampling the chef’s new Market Menu incorporating fresh produce and delicious fare such as the Grilled Beef Tongue with watercress, pickled celery and mustard leek dressing, the Blood Orange and Warm Portobello Salad with ginger vinaigrette, and the must try Squid Ink Paella with Cuttlefish, Fennel and Sea Urchin which was truly unique and delicious. Other dishes Chef Petzold has added to the main menu include the indulgent Yellowfin Tuna with Harissa, almond, mint and Moorish spices, and the succulent and juicy Lamb Loin Chops. Each dish used traditional Spanish flavours with a great concentration on fresh market ingredients. Make sure to pair your meal with their great wine list and some Sherry, we especially loved the Gonzalez-Byass Pedro Xiamenez Jerez Xeres Sherry Nectar.
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Boqueria, 7/F, LKF Tower, 33 Wyndham Street, Central