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Appetisers

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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