Let me in, let me in, little pig or I'll huff and I'll puff and I'll blow your house in!

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Aubrie Wells
6 years ago
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2 Let me in, let me in, little pig or I'll huff and I'll puff and I'll blow your house in!

3 WHY USE CULINARY CONCEPTS AS A CORSET RATHER THAN AS A VALUE? Why take for granted that what we do is correct? We call for cult cuisine, the conception of cuisine as a culture. We give all of our traditional know how as a reference: what we modify are the ways. Our intention, to create the best version of ourselves, reinventing cuisine by creating a parallel universe to the established one. Have you ever wanted to return to the past but knowing what you do today? If you could do so, what would you do? WE HAVE DONE IT AT LOBO 8. We create the interpretation of our favourite dishes, with the knowledge and technology within our reach. Our creativity lies in looking through other eyes, without getting carried away by trends or influences. However, we do not forget that as art, it is not enough to do it well, but we must reach what cannot be seen, the intangible, on feeling, on being moved. This is our goal. This is why we are proud to offer a changing menu, depending on the seasons and seasonal products, influenced simply by the feelings of all those with whose work we create this parallel universe. WELCOME TO LOBO 8, A RESTAURANT WHERE THE PRODUCT IS THE MAIN FEATURE...and everything else is just an excuse. We hope that you like what we have to offer and enjoy the experience that we propose.

AS CAN ONLY BE THE CASE, WE OFFER TO THE GUEST OUR HUMBLEST PRODUCTS FOR STARTERS IN THE HOPE OF WHETTING YOUR APPETITE - A real bread, home-made with mother dough and 20% rye flour.

4 AS CAN ONLY BE THE CASE, WE OFFER TO THE GUEST OUR HUMBLEST PRODUCTS FOR STARTERS IN THE HOPE OF WHETTING YOUR APPETITE - A real bread, home-made with mother dough and 20% rye flour. A warm, aromatic spongy bread with garlic and thyme. All of this is accompanied with truffle salt virgin butter and a selection of our extra virgin olive oils. Compliments of the House CLAIMING OUR HISTORIC RIGHT TO HAVE AN APPETIZER, WE HAVE TAKEN THE LICENSE TO CREATE OUR BEST VERSION OF THEM. If you wish, our sommelier has a selection of vermouth, beers and liqueur wines to combine with your appetizer. - Gilda - Pickled anchovies - Stuffed mussels - Cockles in lemon - Octopus salad - Patatas bravas - Iberian ham croquette - Pork ear 4 APPETIZERS 16,00 8 APPETIZERS 25,00 All of the prices are per person and each appetizer is individual.

STARTERS Acorn-fed Iberian ham with toasts - 29 - Almond white gazpacho with prickly pear sorbet, smoked sardine and pork trotters - 18 - Pink tomato salad with avocado ice cream, cucumber pearls,

5 STARTERS Acorn-fed Iberian ham with toasts Almond white gazpacho with prickly pear sorbet, smoked sardine and pork trotters Pink tomato salad with avocado ice cream, cucumber pearls, black olive bread and beetroot salmorejo Red seabream carpaccio with avocado, pickled chilli, ginger, coriander cress and vermouth Terrine of foie gras, cream of albedo, cauliflower in orange pickled sauce, purple endives, apple and ginger bread White broad beans with marinated pork belly and langoustine Leek and potato soup with hazelnuts and lemon thyme Broken fried truffled eggs with fresh chorizo and homemade fried potatoes MENU

MAIN COURSE Grilled snapper with callos sauce, cuttlefish noodles, and black garlic - 26 - Cod al pil-pil with Moroccan lemon, skin cod crackling with citric caviar - 24 - Swordfish with charcoal

6 MAIN COURSE Grilled snapper with callos sauce, cuttlefish noodles, and black garlic Cod al pil-pil with Moroccan lemon, skin cod crackling with citric caviar Swordfish with charcoal sautéed baby squid, textured carrot, and peas purée Sea bass in fennel with wild asparagus, artichoke chips and aniseed sauce 23 - * * * Grilled sirloin steak with roast marrow sauce, fresh pepper, glazed shallots and mushroom magret Iberian pork cheeks in sherry with colorao garlic, sesame, sautéed spinach and fruit in muscatel Roasted pigeon with liver pastela, baked apple and carrot purée Roasted beef loin with green mojo, rosemary oil, potato, piquillo peppers and truffle juices

PRE DESSERTS Piña colada with whipped coconut ice cream - 5,5 - Melon mojito with basil and lime syrup - 5,5 - Cheese Platter with Malabar gourd marmalade, quince and pine nuts - 15 - DESSERTS Creamy

7 PRE DESSERTS Piña colada with whipped coconut ice cream - 5,5 - Melon mojito with basil and lime syrup - 5,5 - Cheese Platter with Malabar gourd marmalade, quince and pine nuts DESSERTS Creamy cheese, strawberry compote and lemon crisp Chocolate, biscuit, milk and hazelnuts Torrija, rice pudding, raspberry sorbet Hot apple pie with vanilla ice cream (minimum 2 guests) (We will request to our guest, make the order considering the 45 minutes will take to do it) MENU

8 THERE IS A SET MENU AVAILABLE TO OUR CLIENTS. It will only be served to full tables. SHORT TASTING MENU, 8 PRODUCTS PAIRED SHORT TASTING MENU, 8 PRODUCTS Willy Moya... If you are allergic or have an intolerance to any of the below ingredients, please let us know. Kindly note that our dishes are not produced in an entirely allergen free environment. Sesame seeds, Egg, Gluten, Shellfish, Lupins, Fish, Celery, Peanuts, Molluscs, Soya Seeds, Halal, Shulphites, Milk (Lactose Included), Mustard, Nuts. Unfortunately, we are unable to reheat any food items purchased externally. This is to ensure the safety of food consumed within the hotel and the well-being of our resident guests. All prices are inclusive of VAT.

TAPAS 26 At Dempsey Hill, The taste of Spain at the heart of Singapore

TAPAS 26 At Dempsey Hill, The taste of Spain at the heart of Singapore April 2018 - After 3 years in La Ventana, the team is bringing a different concept to Dempsey, with the favourite Spanish tapas and