Goat cheese, oranges, Marcona almonds and orange dressing.

Iberico ham and San Simon cheese.

Ossetra caviar, capers, eggs, onion and creme fraiche.

Fresh vegetables with tamarind broth.

Fired roasted red peppers, eggplant, onion, valdeon cheese pa' amb tomaquet.

Roasted crimini mushrooms, garlic and parsley.

Dry-Cured ham.

Toasted pine nuts, pedro ximenez.

Slow-Cooked chicken thigh with black garlic.

Served with Catalan-Style crystal bread toasted, tomato, iberico ham, iberico Loin and chorizo.

On the half shell with Caribbean dressing.

Salt cod and honey.

Garlic, parsley, spicy tomato sauce, lemon and guindilla pepper.

Patatas fritas and quince alioli.

Truffle essence, onion, jam and parmesan espuma.

Caribbean white truffles, florida citrus and capers.

Lemon pith puree, apricots, grapes, lemon air and plantain.

Fresh burrata, hazelnuts and arugula.

Foie gras torchon, peanut butter and raspberry jam.

Compressed apples and apple mignonette.

Potatoes, tomato comfit and seaweed.

Lemon marmalade and walnut bread.

Fried potatoes, spicy tomato sauce with alioli.

Makrut lime and radish.

In honor of cafe Versailles.

Lemongrass, ginger, nori, aged soy and quail eggs.

Piquillo pepper, alioli and piparra.

Egg 63, potato espuma and crispy potato.

Apples, pine nuts and raisins.

Spanish ham bechamel fritters.

Coffee with foie gras.

Cherry tomatoes with liquid mozzarella.

Potatoes, carrots, mayo with tuna.

Singapore's favorite street food. Shrimp, peanuts and chili sauce.

Passion fruit.

Dry-Cured sausage.

Tomato sofrito, eggplant, cippolini onion, zucchini, bell pepper and golden egg.

Pork, shrimp, peanuts and water chestnuts.

chicken bechamel fritters.

Foie gras 'cappuccino'.

Peanut butter, 'garden of Ian' honey.

Catalan-Style toasted bread brushed with fresh tomato.

With a liquid center.

Hand carved Acorn-Fed, Free-Range iberico ham.

Tomatoes, cucumbers, bread and sherry vinegar.

Iberico potato puree and pa' amb tomaquet (Toasted bread brushed with fresh tomato.)

Olive oil yogurt, grapes, radish and crispy rice.

Salmon roe with dill cream cheese.

Salty wrinkled potatoes, mojo verde and mojo rojo.

Sauce alcaparrado with crispy quinoa.

Raspberries.

Idiazabal cheese and organic egg yolk.

Chinese steam bun and pork belly.

In half shell, sepia, tamarind and ginger.

Iberico ham and ossetra caviar.

Goat cheese, plantain and mojo verde.

Tuna, pecans, lemon and hibiscus.

Liquid green olive, gordal olive stuffed with piquillo pepper and anchovy.

Guava sorbet, maria cookie crumble and passion fruit.

Chocolate cream, cocoa crumble, brioche ice cream and olive oil.

Organic black english breakfast tea.

Organic citrus chamomile herbal tea.

A classic Spanish custard with ' espuma' of catalan cream and passion fruit.

Latte, Cappuccino or Macchiato

Dark, richand thick roasted. Well balanced and delicate; leaving a smooth finish.

Organic black earl grey tea.

Organic green tea.

Handcrafted blend, profiles ranging from Bitter-Sweet chocolate to lightly roasted nuts.

Organic oolong jade osmanthus tea.

Organic decaf black tropical mango tea.

Organic rooibos, lemongrass, orange peel and herbal tea.

Chocolate chip, earl grey tea, coconut financier, orange florentine and chocolate fleur de sel.

Organic green Moroccan mint tea.

Chef's daily selection.

Toasted marshmallow, caramelized banana, peanut butter Ice-Cream.

Jose's way.