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