Spanish molecular gastronomy chef Daniel Negreira Bercero of El Toro on Zhongxiao East Road is taking over The Den at Barcode from Mondays through Thursdays beginning next week.
Food will be served from 9pm until 12:30am (or later).
“In Spain and some parts of Europe, people eat later. We aim to introduce that concept to Taiwan,” said Matt Chang (張世和), Barcode’s manager. “Patrons can come here, eat decent food late and stay for drinks after. It’s a one-stop nightspot.”
The menu consists of two sets, which will change every two months. Set 1, which is NT$680 and until the end of October consists of clam stick salad with sea water foam and pistachio vinaigrette; leek soup with egg yolk and crispy ham; saute shrimp and creamy rice with bee pollen; Norwegian salmon with pesto cream and “fake” roe; roast duck breast with bitter orange and dark chocolate; and pineapple ravioli stuffed with dried tomato. Set 2 is NT$880 for crab meat salad with crispy banana; creamy asparagus soup with apple flowers; stuffed squid three ways, black rice, caramelized onion and traditional vinaigrette; wild mushroom risotto with seared duck liver and Parmesan; stuffed chicken with pine nuts and balsamic vinegar; and wild-blueberry foam with white chocolate.
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