STARTERS
(vg) KALE SALAD with a cashew nut pâté, sweet pomegranate, and crunchy sunflower Seeds.
ANDALUCIAN SALAD WITH COD Ibizencan potatoes, orange, fennel, olives, and a sea urchin dressing.
(v) ARTICHOKE FLOWERS with feta cheese, pine-nuts, lemon and mint
(v) GRILLED WATERMELON glazed in agave, with rocket, almonds and Ibizencan goat cheese
STEAMED MUSSELS In a lemongrass, harissa and coriander consommé
GRILLED QUEEN SCALLOPS with a chili and lime butter
AVOCADO “SALMOREJO” chilled soup of tomatoes and avocado with smoked sardines and pickled onion
MARINATED SALMON with buckwheat tabbouleh, cucumber, apple, avocado, creamy horseradish and salmon caviar.
(vg) CLASSIC GREEK SALAD with vegan feta cheese and a relish of kalamata’s olives, figs and almonds
ANDALUSIAN MIXED FRIED FISH a selection of John Dory, baby squid, dogfish and crisp cod slices served with a lime mayonnaise
RED KING PRAWN TARTAR served with a chilled Tom Kha dressing, lime kefir and samphire
MAINS
(v) SUMMER CANNELLONE filled with jackfruit and mushrooms, served with a leek and piquillo pepper muhammara
(vg) ROASTED CAULIFLOWER miso sauce, lime and blend of cashew nuts crushed with agave
(vg) CHARGRILLED “PERLINA” AUBERGINE with a carobe sauce, cashew nuts, lime and a crisp tempeh
OCTOPUS TIMBAL grilled octopus layered with sweet potato parmentier, savory smoked paprika ali oli and samphire
FILLET OF SEABASS grilled seabass with ceviche of seaweed, cucumber and Peruvian yellow pepper
MEDITERREANEAN BLUEFIN TUNA Sprinkled with grilled peppers, cherry tomatoes and tomato water
GRILLED CROAKER FISH on a bed of sautéed pearled wheat, tender asparagus and a green seaweed sauce
CHARGRILLED FREE RANGE CHICKEN grilled in the Josper oven with ‘Zaatar’ spice, served with baby baked potatoes, sauteed spinach, pine nuts and raisins
LAMB TAJINE Served in a Moroccan clay pot with light couscous and a fresh mint yogurt sauce
AIYANNA’S CLASSIC HAMBURGER 100%Galician beef, grilled Mahon cheese, caramelized onions, rocket, truffle mayonnaise and French fries
PASTA AND RICE
(v) SUNDRIED TOMATO RISOTTO with courgettes, rocket and a creamy labneh cheese
(v) PACCHERI PASTA WITH PISTACHO PESTO with aubergine, burrata and cherry tomatoes
LOBSTER FETTUCINE with fresh cherry tomatoes, sage and samphire
DESSERTS
SWEET POTATO PANNACOTTA with mango chutney and crunchy sugared buckwheat
(vg) STRAWBERRY TARTAR Marinated in yuzu and Sichuan pepper, served with a pistachio and litchee foam
CHEESECAKE oven baked with a touch of sweet gorgonzola, served with Kumquat and a hint of citrus and basil
LEMON PIE with crumble, Italian merengue, lemon crème pâtissier and candied lemon
CARROT CAKE with hint of curry, white chocolate mousse and caramelized wholenuts
CHOCOLATE GANACHE with a golden berry gelee and roasted almond ice-cream
ICE CREAMS chocolate, vanilla, strawberry, lemon sorbet
Photos by Juan Sala.
Reservations
We look forward to seeing you
Table bookings for up to 9 people can be made online.
Larger group bookings must be made by telephone or email.
If you have any difficulty making online reservations please telephone or email.
T: +34 971 330 456
E: reservations@aiyanna