A featured dish from our Afternoon Tea-style lunch.
A salpicón (a traditional Spanish-style salad) made with roasted Ezo venison knuckle and avocado.
It is served with a sauce made from sherry vinegar and Pedro Ximénez, a sweet sherry wine, along with spiced rusks that add texture and warmth to the dish.
*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.
