• “ANGEL WING” OTORO

  35

  Thinly sliced tuna belly with Japanese plum sauce, olive oil and salt. Top with caviar +45

• CATALAN LOBSTER

  52

  Fresh lobster salad with extra virgin olive oil, lemon zest, Tropea red onion, and cherry tomatoes.

• CAVIAR - AMUR BELUGA

  95

• GREEN PAPAYA SALAD (V OR VV)

  19

  Papaya, mint, peanuts, coriander and lime & Thai dressing.

• KOREAN TUNA TARTARE

  32

  Sustainably farmed tuna, homemade kimchi, muhammara sauce with walnut.

• MEDITERRASIAN PRAWN CARPACCIO

  32

  Red prawn, seasoned with mango dressing and wasabi mayonnaise.

• NIKKEI BEEF CARPACCIO

  27

  Iberian beef, passion fruit, smoked avocado, pomegranate, crispy taro root.

• ORIENTAL CEVICHE

  29

  Corvina marinated in Peruvian aji and lime, lemongrass, dragon fruit, passion fruit and coriander.

• OYSTER

  7

• SPICY BEEF SALAD

  26

  Iberian beef marinated and seared, mango, chili, coriander, basil, peanuts and spicy Thai dressing.

• YUZU HAMACHI

  25

  Sustainably farmed yellowtail sashimi with yuzu juice, Japanese plum sauce, chilli and basil.

(Homemade steamed Chinese bread, 2 per portion)

• SOFT SHELL CRAB

  29

  Crispy soft shell crab with Indian spices, shiso leaf, 'pico de gallo', pineapple, coriander and Paharganj sauce.

• WAGYU BURGER

  30

  Mini wagyu beef patties, cherry tomatoes & red pepper marmalade, shiso leaf and Zhong sauce.

(Bite size portions that 'Touch your Heart')

• BEEF GYOZAS

  21

  Angus beef with nam prik marinade, pineapple, basil and chilli.

• CRISPY SPRING ROLLS (VV)

  16

  Seasonal vegetables and chinese mushrooms, bean sprouts, glass noodles and sweet chilli sauce.

• CRISPY TRUFFLE DUMPLINGS (VV)

  19

  Black truffle, tofu, shiitake, pumpkin and bok choy served with agave balsamic sauce.

• DIM SUM SELECTION (2 of each)

  31

  Beef gyozas, crispy truffle dumplings and crispy spring rolls.

• MISO AUBERGINE (VV)

  25

  Roasted eggplant with caramelised miso, micro mesclun, tamarind dressing and balsamic pearls.

• PRAWN SHUMAI

  21

  Red prawn with ginger and Thai chili in crystal-skin dough, finished with a creamy mascarpone touch and a light plankton-oil dressing.

• CHICKEN SATAY

  19

  Chicken skewers, marinated and served with peanuts and Thai red curry sauce.

• KATAIFI OYSTERS

  18

  Fried Gillardeau oysters wrapped in crispy kataifi, with wasabi mayo. Top with caviar +6

• MOROCCAN LAMB

  23

  Grilled Iberian lamb skewers, marinated with North African spices, raita.

• MISO SOUP

  9

  Shiitake mushrooms, tofu, wakame seaweed and spring onion.

• TOM KHA

  13

  (Choice of Tofu, chicken or prawns) Coconut milk, lemongrass, kaffir lime, mushrooms and rice noodles.

(Served with jasmine rice)

• INDONESIAN LAKSA (VV)

  31

  King mushrooms, tofu, pumpkin and Indonesian yellow curry sauce, topped with coriander.

• MALAYSIAN PRAWN CURRY

  37

  Prawns, coconut & tamarind curry sauce.

• MASSAMAN LAMB CURRY

  35

  Slow cooked organic Iberian lamb shoulder, potatoes, peanut and coriander with cinnamon & star anise and coconut milk.

• THAI GREEN CHICKEN CURRY

  33

  Chicken, seasonal vegetables and green coconut curry sauce, topped with coriander.

• THAI RED DUCK CURRY

  36

  Crispy duck confit, seasonal vegetables, pineapple and red coconut curry sauce, topped with coriander.

• PAD THAI (Choice of Tofu (vv), chicken or prawns)

  19

  Stir fry rice noodles with bean sprouts, egg, peanuts, coriander and sweet & salty tamarind sauce.

• WOK FRIED AROMATIC RICE

  19

  (Choice of Tofu (vv), chicken or prawns) Sautéed, spring onions, egg, seasonal vegetables, chives and chilli garlic oyster sauce.

• AJOBLANCO BEANS

  12

• FRENCH FRIES

  8

• JASMINE RICE WITH SESAME

  6

• KALE SALAD

  12

• NAAN BREAD

  5

• PRAWN CRACKERS

  5

• SPICE ROUTE MUSHROOMS (VV)

  12

• STEAMED OR SPICY EDAMAME (VV)

  9

• WOK SEARED VEGETABLES (V OR VV)

  12

• MISO BLACK COD

  58

  Wild Alaskan black cod marinated and roasted with miso, king oyster mushroom and pickled ginger.

• DOUCHI SEA BASS

  38

  Battered Sea bass served in small bites on its own spine, with black bean sauce and jalapeño jam.

• MALAYSIAN SCALLOPS (4 per portion)

  24

  Scallops in malaysian curry sauce, aji amarillo mayonnaise, aromatic panco and ito togarashi.

• KOWLOON KING CRAB

  69

  Roasted wild Alaskan crab on the half shell, spicy toban-djan creamy sauce, chilli flakes and lime.

• SALMON KYŪBU TERIYAKI

  32

  Glazed salmon with homemade teriyaki sauce.

• A5 JAPANESE WAGYU (100 gr.)

  78

  Japanese beef from Yoshimura farm in Kagoshima, with a rich buttery texture and deep umami flavour.

• CHICKEN SAMYANG

  36

  Chicken marinated in red miso, ginger and honey, slow-roasted and glazed with gochujang and yuzu, served with crisp seasonal vegetables and bright citrus notes.

• CRISPY DUCK

  42

  Roasted & deep-fried duck, cucumber, leek, Chinese pancakes, sweet chilli and plum & hoisin sauce.

• FUSION BBQ WAGYU

  48

  Korean marinated Australian Wagyu short rib.

• SPICED LAMB CHOPS

  48

  Grilled New Zealand lamb chops marinated with Mediterranean herbs, served with Idázabal naan, mango chutney and raita.

• STICKY SPARE RIBS

  29

  Iberian pork, slow cooked in a Chinese sauce, seared with soy aromatic sauce, ginger, garlic and japanese onion.

• AKAMI

  21 / 41

  Tuna.

• CHUTORO

  24 / 47

  Medium fatty tuna belly.

• HAMACHI

  22 / 43

  Yellowtail.

• HOTATE

  19 / 37

  Scallop.

• OTORO

  25 / 49

  Fatty tuna belly.

• SELECTION OF TUNA

  24 / 47

  Akami, Chutoro & Otoro.

• SAKE

  19 / 37

  Salmon.

• AMAEBI

  19 / 37

  Ibizan red shrimp.

Top with caviar. +12

• AKAMI

  15

  Tuna.

• CHUTORO

  16

  Medium fatty tuna belly.

• EBI

  15

  Red shrimps "al ajillo".

• HAMACHI

  16

  Yellowtail.

• OTORO

  17

  Fatty tuna belly.

• SAKE

  15

  Salmon.

• UNAGI

  15

  Smoked Eel.

• WAGYU

  21

  Seared.

• EBI (Prawn)

  17

• SAKE (Salmon)

  17

• SPICY TEKA (Tuna)

  18

• AVOCADO

  14

• KAPPA (Cucumber)

  13

• BAMBUDDHA NIGIRI (10 pieces)

  68

  Torched salmon, tuna, hamachi, scallops and seared wagyu beef. With caviar or Bambuddha's own delicacy toppings. +60 / 75

• BAMBUDDHA SASHIMI (24 pieces)

  85

  Akami tuna, chutoro tuna, otoro tuna, hamachi, salmon, scallop and red shrimp.

• BAMBOO

  27

  Yellowtail, tuna, salmon, with avocado and crunchy squid ink.

• CRISPY SOFT SHELL CRAB

  28

  Fried soft shell crab, kizami wasabi mayonnaise and covered with tuna and ito togarashi mirin honey.

• EBI TEMPURA

  28

  Prawn tempura, green asparagus, avocado, spicy mayonnaise and onion marmalade.

• FLOWERS & HERBS OF IBIZA (VV)

  24

  Heart of palm, avocado, fresh tomato, basil, micro mesclun, flowers and beetroot powder.

• KING CALIFORNIA

  32

  Alaskan king crab, avocado, Japanese mayonnaise, cucumber, jamaican pepper, sesame seeds and orange tobiko.

• MEDITERRASIAN (V)

  23

  Smoked tofu, sun-dried tomato, ibicencan rocket, avocado, toban-djan cream, wrapped in roasted eggplant and chives.

• NEW YORK

  25/27

  Salmon or tuna with avocado and sesame seeds.

• SPICY SALMON

  28

  Salmon, mango chutney, green papaya, covered with apple and lime, marinated in mirin.

• SPICY TUNA TATAKI

  31

  Tuna marinated in Korean chilli, rocket, tataki chutoro, aji panga and ito togarasi.

• TORCHED SALMON

  30

  Salmon, broccolini, avocado, ikura roe, marinated in ponzu, covered with torched salmon, teriyaki sauce and spicy mayonnaise.

• UNAGI AND MISO FOIE GRAS

  39

  Smoked eel, Alaskan king crab, miso foie, avocado and teriyaki sauce.

All classic cocktails available on request. Upgrade your signature or classic cocktail by adding your favourite premium spirits.

• 

  PASSION

  18

  Ketel One & Zubrowska vodka, shiso syrup, lime juice, vanilla extract, mint leaves with a touch of apple juice.

• 

  EROTIC

  18

  Ketel One vodka, lemon juice, sugarcane syrup, raspberry and passion fruit.

• 

  TANTRA

  18

  Malfy pink gin, lychee juice, rose syrup, lemon juice and a hint of Noilly Prat dry vermouth.

• 

  BJ

  18

  Bes Gin, St. Germain elderflower liquor, lime & fresh cucumber juice, gomme syrup and egg white.

• 

  FOREPLAY

  18

  Citadelle gin infused with lemongrass and kaffir lime leaves, lavender syrup, lemon juice with a splash of soda water.

• 

  FLIRTINI

  18

  Tequila Su & Dos Hombres Mezcal, Cointreau, hibiscus syrup, cranberry and lime juice.

• 

  RESPECT

  18

  Tequila Su, homemade aji amarillo, coriander leaves, mango, cinnamon syrup, agave and a touch of ginger beer.

• 

  TOLERANCE

  18

  Havana 3 rum, yuzu & lime juice, Quaglia bergamotto liquor and plum bitters.

• 

  FULL MOON

  18

  Havana 7 dark rum, homemade almond syrup infused with rosemary, Giffard caribbean pineapple liquor, lime juice and pineapple.

• 

  FREEDOM

  18

  Bulleit Bourbon whiskey, chinese kumquat & banana, Fair kumquat liquor, lemon juice, egg white and Perdicio chocolate bitters.

• 

  SHAMANIC (NON-ALCOHOLIC)

  12

  Passion fruit, guava, cinnamon and lime juice.

• 

  MEDITATION (NON-ALCOHOLIC)

  12

  Strawberry, raspberry, blackberry, cranberry & apple juice with a touch of coconut syrup.

(Glass)

• LANSON BLACK LABEL BRUT

  26

  Chardonnay, Pinot Noir & Pinot Meunier.

• LANSON ROSÉ LABEL BRUT

  31

  Chardonnay, Pinot Noir & Pinot Meunier.

(Glass)

• TERRER DE LA CREU BRUT NATURE

  12

  Cava - Xarel·lo, Macabeo & Parellada | Catalonia, Spain.

• SANTA DIGNA ESTELADO

  14

  Sparkling rosé - País | D.O. Valle Central, Chile.

• FALCERI RIONDO EXTRA DRY

  14

  Prosecco & Glera | Veneto, Italy.

• FALCERI EXTRA DRY ROSÉ

  16

  Prosecco DOG, Glera & Pinot Grigio | Valdobbiadene, Italy.

(Glass)

• CASA LUNARDI

  11

  Pinot Grigio | Delle Venezie, Italy.

• JEAN LEON 3055 (ECO)

  11

  Chardonnay | Penedés, Spain.

• PAZO DA BRUXAS

  11

  Albariño | Rías Baixas, Spain.

• MILMANDA

  32

  Chardonnay | Conca del Barbera, Spain.

• CAMINO DOS FAROS

  14

  Palomino, Torrontes & Treixadura | D.O Ribeiro, Spain.

• QUINTALUNA DE OSSIAN

  16

  Verdejo | Rueda, Spain.

• CHABLIS DOMAINE FEVRE

  21

  Chardonnay | Chablis, Bourgogne, France.

• MAGNETIC

  9

  Sauvignon Blanc, Garnacha blanca | D.O. Catalonia, Spain.

• SANCERRE PASCAL JOLIVET

  25

  Sauvignon Blanc | Sancerre, Val de Loire, France.

• SAINT CLAIR

  28

  Sauvignon Blanc | Marlborough, New Zealand.

• SAUMUR BERTHIER

  12

  Chenin Blanc | Saumur, Val de Loire, France.

(Glass)

• MIRAVAL

  16

  Cinsault, Grenache, Rolle, Syrah | Côte de Provence, France.

• LE ROSÉ D'AZUR

  12

  Syrah, Grenache & Cinsault | Côtes De Provence, France.

• LE ROSÉ DE ANTIDOTO

  36

  Tinto Fino & Albillo | Ribera del Duero, Spain.

• LE ROSÉ D'ANNA

  15

  Pinot Grigio, Merlot | Abruzzo, Italy.

• RADIX

  17

  Syrah | Penedés, Spain.

(Glass)

• ANTIDOTO

  14

  Tinto Fino | Ribera del Duero, Spain.

• FINCA TORREA

  19

  Tempranillo | La Rioja, Spain.

• VIÑA LA SCALA

  27

  Cabernet Sauvignon | Penedés, Spain.

• LE TROUPEAU

  11

  Malbec | Pays D'Oc, France.

• MALPASTOR

  9

  Tempranillo | La Rioja, Spain.

• MARIMAR

  29

  Pinot Noir | Russian River Valley, California, USA.

• ALHAMBRA RESERVA

  8

  Full-bodied pilsner beer, intense flavour, Spain.

• KIRIN ICHIBAN

  8

  Golden Lager, crisp, delicate and slightly bitter, Japan.

• HITACHINO

  12

  White ale, pale golden color with a citrusy and spicy aroma, Japan.

• LOCAL BEER

  8

• LA SAGRA

  8

  Gluten free, floral hint with fruity flavour, Spain.

• AMSTEL 0,0 ROASTED GOLD

  8

  Lager no alcohol, dark gold color, very soft in body, Holland.

• STILL OR SPARKLING WATER (750 ml)

  9

• SOFT DRINKS

  5