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Celler de Can Roca Festival Menu

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Pigeon liver and onion, curry-careamelized walnuts, juniper, orange peel and herbs
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Pigeon liver and onion, curry-careamelized walnuts, juniper, orange peel and herbs

Cellercanrocca

  • Caramelized Olives on tree
  • Ring calamari adapted marinated mussels.scallops
  • The World: Peru, Lebanon, Morocco, Mexico, and Korea
  • Wine pairing
  • St. George mushroom brioche
  • Oyster with black pearl, rapped in it's own juice. With melon juice, dots of cucumber, celery, apple, lime jelly, Oxalis acetosella, melon flower and heartleaf iceplant.
  • Elderflower infusion , cherries with Amaretto, gingered cherries and smoked sardine
  • Ilive paste. Black olive gazpacho, spicy gordal-olive mousse, black olive fritter, manzanilla olive ice cream toasted bread with oil, fennel jelly, winter savory jelly and picual olive.
  • White asparagus comtesse and truffles
  • A whole king prawn: Charcoal grilled king prawn, king prawn sand, ink rocks, fried legs, head juice and king prawn essence.
  • Red sea bream, yuzu and capers
  • Salt cod brandade: Braised salt code tripe, salt cod foam, olive oil soup, shallots and honey, thyme, and chili pepper. Vegetable contrast
  • Iberian suckling pig blanquette with Riesling mango terrine, melon and beetroot, beetroot puree, black garlic, onion and orange concentrate.
  • Red mullet cooked at a low temperature
  • Charcoal grilled lamb breast fillet and sweetbreads with spring mushrooms
  • Pigeon liver and onion, curry-careamelized walnuts, juniper, orange peel and herbs
  • Caramelized Apricot: blown sugar apricot with vanilla, caramelized apricot cream
  • Strawberries and cream
  • Moka mille-feuille, Anise mille feuille amb moka foam and coffee granite
  • profiteroles and chocolates in gold leaf
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