Fisherman’s salad

Norway lobster body, with pickled onion and herbs

Oysters, citrus pilpil sauce, avocado and piparra peppers

Lightly-salted Caridean shrimp with almond cream and grapes

Sea urchins, monkfish liver and snail oxiparo

Red prawns from Denia in their juice with chard

Levante sirloin cannon steak with boletus mushrooms and egg yolks

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Audrey's Restaurant

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