Etxeko Madrid By Martin Berasategui (Cardápio)

Forret

Warm salad of partridge and wild mushrooms in an escabeche marinade

Oyster with cucumber, acid fruit, kefir and coconut

Tartare of beetroot, gazpacho granita and iced garlic cream

Cold lasagne of marinated anchovy with Basque-style gazpacho

Steak tartare Etxeko

Carpaccio of Dublin Bay prawn dressed with pineapple, shiso and touches of espelette pepper

Hovedret

Local seasonal vegetables on a pea toffee

Farmyard egg yolk bathed in a herb carbonara, oily veil, touches of beetroot and smoked cheese

Ravioli al nero di sepia filled with lobster, basil and ginger with a light curry and coffee foam

Sea urchin and razor clam junket, sprouting soya bean and a foamy fennel jus

Cannelloni of Spanish bull's tail, potato purée and a Tempranillo Bordelaise sauce

Martin's chargrilled dishes

Senyoret seafood rice

Flame-grilled octopus on a light paprika purée and Peruvian causa

Chargrilled red tuna nape served with onions in textures, piparra pepper bonbons and a tuna bone jus infused with citronella

Chargrilled venison loin steak rested on a bed of cherry jam and a beetroot crisp

Fish

Hake wrapped in bacon and a false risotto of curried fennel

Wild turbot, pig's tail, seaweed jus and white chocolate foam

Sea bass steak rested on a goose barnacle marinara sauce, truffled egg yolk crisp and wild asparagus extract

Meat

Lamb shank with potato gnocchi, spheres of Madrid cheese, rocket, funghi jam and powdered black olive

Iberian pork trotters filled with truffled chives and spinach purée

Wagyu beef duo: Citrus refreshing tartare on crispy bao bun - Chargrilled tenderloin with pickled vegetables and soufflé potatoes

Dessert

Warm chocolate cake with an iced caramel cream, cinnamon and cocoa jus

Coffee, gold, whisky and moist hazelnut sponge cake

Warm caramelised brioche torrija with apple compote cream and milky ice cream

Cold essence of basil with lime sorbet, juniper granita and touches of almond

Veil of saffron pistils with a creamy orange macaron and an iced earl grey cream

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