We roast the chicken with our secret marinade; once cold we mix with homemade mayo, sweet corn, rose harissa, chives and gremolata. We spread the mix between 2 slices of sourdough bread with grated manchego on top, we finish with a touch of smoked paprika and gremolata dressing.
For the tuna we use the finest confit tuna belly from Spain , the mix is made with homemade mayo [Spanish aioli] sweet corn, fresh herbs and Turkish pepper paste. We spread the mix between 2 slices of sourdough bread, grated cheese on top and finish with smoked paprika.
CRISP FRESH VIBRANT NAVARRA (SPAIN)
Fresh and fruity with ripe pear flavours and bone dry finish.
Tropical fruit aromas with hints of lime and aromatic herbs, lead you into melon and stone fruit flavours with a touch of citrus.
Aromas of ripe, dark berries with mellow hints of spice.
Soft, juicy and fruity Merlot, supple and well-rounded flavour.