contemporary latino therumbarkl latino therumbarkl small plates presa iberica carpaccio with...
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Contemporary Latino therumbarkl
small platesPresa Iberica Carpaccio
With Rosemary, Thyme, Olive Oil and Parmesan Ice Cream
Prawn CarpaccioWith Dill Yoghurt, Dried Mango and Black Sesame Ice Cream
Chorizo SlidersServed with Truffle Parmesan Fried Potatoes
Rum Bar’s Cubano SandwichWith roast pork, Manchego Cheese, Sweet Ham and Pickles
Carnitos TacosFilled with Cucumber Mango Salsa and Black Bean Mousse
Rum Oyster ShotWith Bacardi Rum, Calamansi Sorbet, Tabasco and Bario Salt
Escargot with Bone Marrow ButterSpanish Bacon and Tuhau
Green Asparagus Gardenwith Mushroom Mousse, Iberico Crumbs, Rosemary & Thyme
cevicheRed Snapper
Marinate with Lime Juice, Chilli and Ginger
Sea ScallopsMarinate with Citrus Juice and Corn
saladsThe Rum Bar’s Hail Caesar
With Prawns, Avocado Mayo and Croutons
Caribbean Chicken SaladWith Mango, Avocado, Black Beans, Corn Salsa, Cilantro and Lime Dressing
big platesPan Fried Red Snapper
With Potato & Garlic Confit, Chicharrones andGreen Veloute Sauce
Grilled Spanish OctopusAnd Mushroom Bario Barley Risotto with Ulam
Bechamel & Grilled Capsicum Sauce
Grilled Secreto IbericoWith hand whipped Mashed, Baby Vegetables,
Ham Crumbs and Chimichurri Sauce
Pan Seared Duck BreastWith Mani Chai Pancake, macerated
Strawberries & Pears and Black Pepper Sauce
Beef TenderloinWith Red Wine Sauce, melted Manchego Cheese,
Mani Chai Pancake and Sauteed Shimeji Mushroom
sweetsBanoffee PieWith Spiced Rum
Caramelised TorrijaWith Rum & Raisin Ice Cream
Poached Pear Red Wine With Olive Oil Ice Cream
Stewed Spanish Bomba RiceWith live Boston Lobster
Arroz conBogavante
(serves 2)
EXECUTIVE CHEF“ RECOMMENDATION ”
Manuel Robles