This is an introduction to one of the fish plate from our dinner course.
A dish of fatty, seasonal Japanese sea bass prepared using two different cooking methods. The back loin (lomo) is finished in the oven with crisp skin, while the belly (ventresca) is rolled in zucchini with a paste of white eggplant and green olives, then gently cooked at a low temperature.
The two preparations are brought together with a versatile sauce made with Manzanilla, a dry sherry, similar in style to a French beurre blanc. Aegopodium oil is added as an accent.
*Please note that this menu item is not always available. Offerings may vary depending on the season and ingredient availability.
We operate on a reservation-only basis, with bookings required at least two days in advance. Please make your reservation here.
