Spain

Perfecto Rocher & Walter Manzke

Tapas of Spain

20 bites $65 per person/ $12 cocktails/ Wine pairing, by the glass or bottle, or $20 corkage.

Toastados “rich and poor” – Marcona almonds and fried chickpeas
Txakoli – Gindilla pepper, olive, boquerones
Iberico ham
Pan y tomate – tomato bread, Arbequina olive oil
Cava and Meyer lemon
Manchego Churros
Papas Arrugadas – wrinkled potatoes, Mojo pican, mojo verde
Two gazpachos -Montadillo #1 – Kumomoto oyster and bone marrow -Montadillo #2 – sea urchin, garbanzo aioli
Coca – sardine, tomato confit, ginger ice cream
Bunelos de Bacalao – fried salt cod and potato
Mariscos – bay scallops, mussels and clams, wood oven roasted, Jerez, pimenton butter
Gambas – king prawn a la plancha, Picaeta
Calcots – charcoal grilled green onions, romesco
Fideua – calamari, honey aioli
Durad0- Mediterranean Sea Bream, baby spinach, pine nuts, raisins
Tortilla Espanol – blood sausage, soft egg, potato foam, chorizo oil
Pork Belly– Devil’s gultch
Mel I Mato – fresh cheese, honey
Crème Catalan – baked custard, cinnamon, lemon

Substitutions politely declined.  Vegetarian options are not available during this chef’s brief tenure. All guest checks include a service charge of 18%. While additional gratuities are appreciated, they are neither required nor expected.

About Chef Perfecto

work expereince
  • The Blvd at Beverly Wilshire, a Four Seasons HotelBeverly Hills, California
  • El Bulli Catalunya, Spain
  • Martin Berasategui San Sebastian, Spain
  • Campton Place San Francisco, California
  • Picasso at the Bellagio Hotel Las Vegas, Nevada
  • Gary Danko San Francisco, California
  • Manor House Hotel London, England

    • With over ten years of cooking and training in some of the world’s best restaurants, and a childhood spent in kitchens, Perfecto Rocher truly defines his unique name when it comes to the art of cooking. As a child growing up among the orange groves and rice fields of Spain’s sunny Valencia region, Perfecto had an early introduction to the culinary arts by helping in his grandfather’s restaurant and learning traditional family recipes from his mother and grandmother. His quaint hometown of Villalonga is nestled at the base of a rocky mountain, just five minutes from the Costa de Valencia and its white sandy beaches. Armed with an impressive culinary background under his toque, Perfecto is excited to be colaborating with Walter Manzke to present his native foods of Spain.