Don’t be fooled by a never-seen-before combination of flavours – like the island of Ibiza, this dish is radically surprising. Sea Bream Iberico, from Nikki Beach Ibiza’s English head chef David Farber, delivers an earthy, taste-driven base of chorizo and sautéed baby potatoes (browned in the chorizo oil for indescribable flavour and rambunctious heartiness). This is gracefully topped with a perfectly pan-fried (and more than pint-sized) portion of stunning sea bream and finally, like a zingy summer blossom atop its autumnal counterpart, a fresh, crisp salad of finely-shaved fennel, orange, dill and lemon emulsion. Ooh. Don’t you just love surprises?
Nikki Beach Ibiza head chef David Farber’s playful nature and passion for food is perfectly expressed in this dish – The Nikki Beach Signature Plate – comprised of four individual dishes served together on a simple black slate.
House smoked duck with oven-dried cherry tomatoes, crisp garden pea shoots and crumbled goat cheese finished with a tangy fig drizzle – to die for! Crispy calamari marinated in Japanese seven-spice togarashi, perfectly fried in crunchy panko breadcrumbs, with a lime yoghurt aioli and spicy marinara sauce. Classic bruschetta with pata negra, parmesan shavings and tomato and basil salsa… and if that’s not enough, the ‘sexy salad’ of mango, lobster, crab meat, spicy mayo and garnish of tobiko. Sexy tobiko, that is.