Restaurant
A journey through Mediterranean flavours
| Earth | € |
|---|---|
|
CANARIAN FREE-RANGE CHICKEN Free-range chicken breast, Champagne and tandoori sauce |
25 |
|
SOLOMILLO BMI SKY LOUNGE Beef tenderloin, cherry and mustard sauce, fresh cheese and green beans |
36 |
|
PRESA IBÉRICA AL ESTILO PAYÉS (Min 2 People) Grilled acorn fed Iberian pork shoulder, glazed with honey and sobrasada, served whole with “papas arrugadas” |
29 p.p. |
|
WAGYU BURGER Japanese beef burger served with Swiss Gruyère cheese, seasonal black truffle, Wagyu ham and pear mustard |
38 |
| Sea | |
|---|---|
|
FISH OF THE DAY Ask our waiters for the best suggestion |
p.s.m |
|
FISH LOIN OF THE DAY Fresh fish loin of the day |
28 |
|
VIEIRAS IBÉRICAS Grilled scallops with Iberian ham cream, smoked corn, dehydrated enoki and lime |
27 |
|
SALMON MANGO Salmon, mango curry, kale, carrot and okra |
28 |
| BMI Sky Lounge Specials | |
|---|---|
|
CHULETÓN WAGYU Tender Japanese Tajima black beef accompanied by a choice of two side dishes |
22 / 100g |
|
PREMIUM MIYAZAKI A5 JAPANESE WAGYU Wagyu sirloin steak accompanied by a choice of two side dishes |
75 |
|
NORWAY LOBSTER Norway lobster selected and served with two sides dishes of customer’s choice |
19 / 100g |
| To Start | |
|---|---|
|
IBERIAN HAM Iberian ham, homemade bread with tomato |
32 |
|
TIGER PRAWNS Tiger prawns tempura with chili sauce and red curry mayonnaise |
16 |
|
PARMESAN AND BEEF CROQUETTES Creamy Parmesan croquettes, dry aged beef rump carpaccio and pickled mustard |
14 |
|
AUBERGINES "AL TZATZIKI" Roasted aubergines, fresh herbs tzatziki, almonds and pomegranate |
14 |
|
PULPO BMI SKY LOUNGE Grilled octopus, purple potato and yellow aji emulsion |
24 |
|
VEGETABLE CRUIDITÉS Vegetable crudités with smoked hummus |
18 |
| raw | |
|---|---|
|
FRENCH OYSTERS “DAVID HERVE FINA NO2” Natural |
5 / 1pc |
|
FRENCH OYSTERS “DAVID HERVE FINA NO2” JAPANESE |
6 / 1pc |
|
FRENCH OYSTERS “DAVID HERVE FINA NO2” MANDARINE/MANGA |
6 / 1pc |
|
FRENCH OYSTERS “DAVID HERVE FINA NO2” BLOODY MARY |
6 / 1pc |
|
FRENCH OYSTERS “DAVID HERVE FINA NO2” LYCHEE |
6 / 1pc |
|
FRENCH OYSTERS “DAVID HERVE FINA NO2” TASTE OF OYSTERS 5 UND |
27 |
|
CEVICHE BLUE Stone bass ceviche, sweet potato, Peruvian crispy corn and mango tiger’s milk |
18 |
|
TARTAR ROSA Beef tartare with quail egg, seasonal fresh truffle and anchovy emulsion |
24 |
| Salads | |
|---|---|
|
TOMATO SALAD Canary tomatoes, fresh mozzarella, beetroot, melon and basil |
17 |
|
LA NIÇOISE Niçoise salad, Mediterrenean bluefin tuna, black potato, Kenyan beans, semi-dried tomato and crispy black olive |
22 |
| Veggie | |
|---|---|
|
GAZPACHO Carrot and cucumber gazpacho with tomato and mint sorbet |
9 |
|
VEGETABLES "AL WOK" Seasonal vegetables stir-fry, avocado dressing, blue cheese and herbs emulsion |
18 |
| PASTA AND NOODLES | |
|---|---|
|
RIGATONI WITH SPANISH LOBSTER Rigatoni pasta, Spanish lobster, homemade tomato sauce and basil |
38 |
|
FIDEOS PAD THAI Rice noodles and vegetables wok Pad Thai style with tofu, peanut and tamarind |
18 |
| Accompaniment | |
|---|---|
|
FRIED PADRON PEPPERS Padrón peppers from Galicia served fried with miso and lemon |
5 |
|
HOMEMADE FRIES Homemade triple cooked chunky chips |
6 |
|
BROCCOLINI Steamed broccolini with ponzu, chili and garlic |
7 |
|
RICE Sautéed rice with almonds and herbs |
5 |
|
EDAMAME Soybeans in the pod, boiled in salted water and hints of spice |
6 |
Champagne list available upon request
Menu subject to change
