• Giant King Prawns

  cooked with lime, basil, garlic and coriander served over a bed of fresh rocket leaves

• Chicken and wild mushrooms

  in filo pastry served in a black olive and rosemary creamy sauce

• Trio of Italian Bruschetta

  Toasted Ciabatta bread topped with Mozzarella cheese, tomato and fresh rocket leaves- grilled peppers and goat cheese- smoked scamorza cheese, cured ham, wild mushrooms

• Thai style fish cakes

  served with ginger and sweet sour sauce

• Beef Carpaccio

  served over a bed of Rocket leaves with shaved Parmesan cheese and balsamic vinegar

• Salad of Honeydew Melon

  with Mango and Strawberries, finished with Fruit Coulis and Lemon Sorbet

• Toasted Ciabatta bread

  with Goats Cheese, Sundried Tomato, Rocket Leaf Salad, Basil Oil

• Prawn and Smoked Salmon

  Timbale bound with Marie Rose Sauce and served with Brown Bread and Butter and finished with Lemon Oil

• Prawns

  in a garlic & white wine sauce with smoked paprika

• Three Cheese Salad

  served with Caramelised Shallots and Tomato & Onion Salad with Mixed Leaves

• Ciabatta

  with Flat Mushroom, Dolcelatte, Parma Ham, Balsamic & Port Reduction

• Marinated Salad of Salmon

  served with Dressed Mixed Leaves and Citrus Olive Oil Dressing

• Melon and Parma ham

  with Sicilian pesto and rocket leaves

• Seafood Salad

  with Avocado, Fresh Prawns and Crab Meat served on Mixed Leaves and bound with Saffron Dressing

• Pan Fried Scallops

  cooked in Saffron Lemon Butter served on Leek and Onion Confit, finished with Red Pepper Coulis

• Spinach Salad

  Warm Spinach, Goat cheese, bacon and walnut salad

• Chicken Caesar Salad

  with Red Onions, Parmesan Cheese, Croutons and our Caesar Dressing

• Wild mushroom risotto

  with Iberian pancetta and shavings of cured ham Black & yellow tagliatelle served with a selection of fresh fish & shellfish in a spicy tomato sauce

• Smoked salmon

  with saffron, walnuts and champagne Risotto

• Black ink Linguine

  served with scallops and chilli

• Creamy rice with octopus and paprika aioli

• Liguine

  with fresh Clams with a delicate homemade pesto sauce

• Paccheri pasta

  (typical large tube pasta from the Napoli area) served with a selection of fresh fish in a light fresh tomatoes sauce with pesto

• Pappardelle

  with wild mushrooms, chorizo sausages in a light creamy marsala wine sauce

Meat Section:

• Pork fillet

  with a special apple and curry sauce served with a selection of vegetables and potatoes

• Free range chicken breast

  with our Chef’s special prawn sauce

• Fillet Steak

  with a pepper and brandy creamy sauce served with a compote of wild mushrooms, fresh vegetables & potatoes (Supplement €5,50)

• Fillet Steak

  served with wild mushroom & Truffle Sauce, Red Onion Marmalade , fresh vegetables and Mashed Potatoes (Supplement €5,50)

• Duck breast

  with a red berry sauce

• Chicken breast

  in a bacon, smoked paprika and white wine creamy sauce

• Rack of Lamb

  served over a bed of spiced Couscous with a “Moroccan mint” light sauce (Supplement €3,50)

• Farmhouse chicken

  with sage, cured “pata negra” ham & white wine & lemon sauce

• Fillet of Iberian pork

  with quince jelly served with a Malaga sweet wine reduction and Jerez balsamic sherry

• Chicken Supreme

  with Wild Mushroom and Tarragon Cream Sauce

• Loin of Pork

  with wild mushroom sauce with a pine nuts and truffle risotto

• Veal Escalope

  in Rosemary Breadcrumb, pan fried and topped with Olives, Potato Salsa,

Vegetarian Section:

• Aubergine and courgette timbale

  with mozzarella cheese and fresh tomatoes and basil sauce (V)

• Vegetable Lasaña

• Ricotta and Spinach Ravioli

  with a creamy saffron cheese sauce (V)

• Aubergine Parmigiana (V)

Fish Section:

• Fillet of Salmon

  with a basil, sun-dried tomato & thyme sauce served with a selection of vegetables and potatoes

• Fillet of Cod

  with prawns and tomato concasse with gra4n potatoes and fresh Mediterranean vegetables

• Tuna steak

  cooked with a fresh tomatoes, black & green olives & caper sauce

• Salmon fillet

  over a bed of saffron, black olives, and sun dried tomatoes mash potatoes with a citrus and balsamic vinegar reduction sauce

• Sea Bass fillet

  with Malaga baby clams, fried seaweed served with a “Romesco sauce”

• Seabass

  withaubergine, courgette & red peppers millefeuille

• Fillet of Salmon

  with a Champagne and dill sauce

• Monkfish Tail

  with Crushed Mixed Pepper and Lemon, served on Couscous and finished with a Dill Beurre Blanc sauce

• Fillet of Turbot

  served over a bed of buttered baby leeks with sautéed wild mushrooms

• Monkfish

  served in a light butter lemony sauce with crispy cured ham & hazelnut

• Norwegian salmon supreme

  with a ginger crust served with a creamy coconut & lemongrass sauce

• Oven Baked Fillet of Sea Bass

  topped with a Basil Olive Crust set on Sweet Potato Salsa and finished with Lemon Oil

• House special dark Chocolate Tiramisu

• Warm brownie with banana ice cream

• Panna cotta with fruits of the forest coulis

• Warm Chocolate soufflé with orange sorbet

• Fruits of the Forest Cheese cake

• Selection of Cheese & Biscuits

• Flavoured Crème Brulee

• Chocolate Fondant with white chocolate ice cream

• Lemon Torte with Honey Ice Cream

• Bailey’s and Chocolate Cheesecake

• Churros with hot chocolate sauce

• Raspberry Crème Brule

Classic BBQ Menu

• 3 Varieties of Seasonal Salads

• Marinated Chicken & Pepper Kebabs

• Homemade Prime Beef Burger

• Selection of Speciality Spanish Sausages

• Fresh Fish of Day

• Baked Potatoes with sour cream

• Grilled Vegetable Kebab

• Selection of fresh breads

Deserts

• House special dark chocolate Tiramisu

• Panna cotta with fruit of the forest coulis

• Fruits of the forest & Grand Marnier Cheesecake

Elegance BBQ Menu

• Fresh Mediterranean Catch of the Day

• Entrecote Sirloin Steak

• Marinated Chicken & Pepper Kebabs

• Grilled King Prawns in garlic & coriander butter

• BBQ Spare Ribs

• Baked Potatoes with sour cream

• Grilled Vegetable Kebab

• Selection of fresh breads

Deserts

• House special dark chocolate Tiramisu

• Warm brownie with white chocolate ice cream

• Panna cotta with fruit of the forest coulis

• Fruits of the forest & Grand Marnier Cheesecake

Finesse BBQ Menu

• 5 Varieties of Seasonal Salad

• Entrecote Sirloin Steak

• Fresh Mediterranean Grilled Sea Bream

• Butterfly Chicken with Cajun Spices

• Succulent Pork Loins with a Barbecue glaze

• Monkfish and Tiger Prawn Kebabs

• Grilled Vegetable

• Grilled Stuffed Portobello Mushrooms

• Goats Cheese Stuffed Jacket Potatoes

• Hot Seafood Pasta with Garlic Butter

• Selection of fresh breads

Deserts

• House special dark chocolate Tiramisu

• Warm brownie with white chocolate ice cream

• Panna cotta with fruits of the forest coulis

• Warm Chocolate soufflé with orange sorbet

• Fruits of the forest and grand Marnier Cheesecake

Selection of Hot Tapas (Choose 3 from below)

• Meat Ball in Almonds sauce

• Gambas Pil-Pil (Prawns in a garlic oil with chilli)

• Home made sausages in white wine and onion sauce

• Prawns tempura with sweet chilli sauce

• Mussels in tomato & garlic sauce

• Potatoes with Alioli sauce

• Dates & Bacon

Selection of Cold Tapas (Choose 3 from below)

• Malaga Style seafood salad

• Spanish Omelette

• Selection of Cured Meat

• Selection Of Spanish Cheeses

• “Ensaladilla Russa” Spanish Potato Salad

• Seafood salad with Marie rose sauce

• Mixed (Meat & Fish) Paella

• House Dessert

• While you wait:

  Jugs of homemade sangria with brandy & fruit Fresh olives, pickles, dip & artisan bread

Antipasto Misto:

• Selection of cured meats, mixed Cheeses, selection of Olives

• Grilled Provolone Cheese with smoked paprika & oregano

• Selection of breads & bread sticks

• Aubergine Parmigiana

• Selection of Pizza al Metro

  Large trays of Pizza topped with a selection of various ingredients

Cooking of Pasta – Live*

• 3 Different types of pasta

  Tagliatelle, penne & fresh stuffed pasta

• 3 Different types of sauce

  Pesto; fresh sausages & wild mushrooms; mixed fish & shellfish

• *The chef will be preparing the pasta live to order in front of the guests

DESSERT

• Tiramisu

• Fresh Fruit Platter

• 4 Course dinner

  (for 3 courses please choose either “to begin” or “to continue”)

To continue: (please choose one)

• Seafood Salad Malaga Style

• Prawns in a Pil-Pil sauce

• Sauteed prawns in a garlic, chilli and fresh herb sauce

• 4 Course dinner

  (for 3 courses please choose either “to begin” or “to continue”)

To begin: (please choose one)

• “Porra Antequerana”

• Cold tomato Soup served with Cured ham, boiled egg and tuna

• Gazpacho

To enjoy:

• Oxtail slowly cooked in a light red wine sauce

• Pargo “a la Sal”

• Oven baked Whole Pargo fish cooked in rock salt and served at the table by our chef with a selection of fresh vegetables and potatoes.

To relax:

• Chocolate soufflé with ice cream

• 4 course dinner

  (for 3 courses please choose either “to begin” or “to continue”)

To begin: (please choose one)

• Prawns in a Pil-Pil sauce

• Sautee prawns in a garlic, chilli and fresh herb sauce

• Sautee Clams with garlic and white wine sauce

To continue: (please choose one)

• Fresh Seafood Malaga bay Salad served with a lemon and fresh herbs dressing

• Ciabatta with Flat Mushroom, Dolcelatte, Parma Ham, Balsamic & Port Reduction

To enjoy: (please choose one)

• Oven baked Dorada (Sea Bream)

  served over a bed of seafood with a selection fresh vegetables and potatoes

• Oven baked Dorada (Sea Bream)

  cooked in rock salt and served and cleaned at the table by our chef. It comes with a selection of fresh vegetables and potatoes

• Chicken Supreme with Wild Mushroom and Tarragon Cream Sauce

• Salmon fillet

  over a bed of saffron, black olives, and sun dried tomatoes mash potatoes with a citrus and balsamic vinegar reduction sauce

To relax: (please choose one)

• Warm Chocolate Brownie with Caramel Sauce

• Strawberry Crema Catalana (Crème Brulee)

• Warm Chocolate soufflé with orange sorbet

Fresh Fish & Salad Evening

• Selection of 3 different salads

• Caesar Salad

• Coleslaw Salad

• Selection of Fresh mixed Salad ingredients

• Grilled Fresh Tuna Steak or Fresh Catch of the Day with Couscous and oven Baked Potatoes

• House Dessert

Seafood & Fresh Fish Feast

• Fresh Seafood example dishes:

• Fresh sauteed Clams

• Fresh Mussels

• Prawns “Pil-Pil” sauce

• Fresh Large Prawns

• The Freshest “Central Malaga Market” catch of the Day

• Fresh Fish selected by our Chef served with fresh Vegetables & Potatoes

• House Dessert

Red Wines

• Conde de Iznar Crianza, Castilla y Leon

  €12

• Protos, Ribera del Duero

  €16

• Enate Tempranillo, Somontano

  €22

• Martin La Cuesta, Rioja Crianza

  €22

• Pittacum Barrica , Bierzo

  €19

• Condado Haza, Ribera del Duero

  €25

• Marques del Puerto, Rioja

  €15

• Beronia Crianza, Rioja

  €15

• Viña Del Vero, Somontano, Cabernet, Sauvignon

  €18

CAVA & PROSECCO

• Prosecco

  €18

• Codorniu Anna

  €19

• Cava Torre Oria Brut

  €16

• Jaume Masana, Brut Reserve

  €16

• Torre Oria (Medium Sweet)

  €12

• Codorniu G. Cremant (Medium Sweet)

  €15

White Wines

• Conde de Iznar, Rueda

  €12

• Follas Nova, Albariño

  €18

• Enate Chardonnay, Somontano

  €22

• Viña Cantosan, Rueda

  €17

• Viña Esmeralda, Semi sweet, Catalunya

  €21

• Palacio de Bornos, Rueda

  €16

• Viña del Vero, Macabo Chardonnay

  €16

Rose Wines

• Viña del Vero, Somontano

  €13

• Yllera, Castilla y Leon (Sparkling)

  €16

• Marques de Riscal, Rioja

  €17

• El Coto Rioja

  €15

THE CONNOISSEUR LIST

Red

• Pago Capellanes, Ribera del Duero

  €52

• Finca Valpierdas, Rioja Reserva

  €47

• Marques de Murrieta , Rioja Reserva

  €44

• Cepa 21, Ribera de Duero

  €46

White

• Martin Codax, Albariño

  €25

• Pazo de Bruxas, Albariño

  €29

Champagne

• Tattinger

  €55

• Moet Chandon

  €55

• Moet Chandon Rose

  €65

• Vueve Cliquot

  €58