A contemporary tapas bar headed by Chef Jaime Nunez that features dishes from Northern Spain including the Basque Style Daily Fish with Cauliflower Puree and Grebiche Sauce. Pan-fried seasonal fish is dipped into the vinegary chili sauce for 3 times to add a hint of sour & spicy flavours. On a bed of silky puree blending cauliflower, baby cress and white wine, it is served with Grebiche, a mayonnaise-style egg sauce flavoured with truffle and herbs. Another signature dish on the menu is the beetroot salad with orange and walnuts. It has every bit of beetroot in there, broken down into four different forms combining methods of roasting, dehydrating, vacuuming and boiling. The plant is exquisitely transformed into a rich, immersive dish that offers a multilayered sensation.
Born and raised in Madrid, Head Chef Jaime Nunez has over 15 years' experience in Spanish cuisine. He worked at many prestigious Michelin-starred restaurants including Restaurant El Bulli (***), Can Fabes (***), Abac (**), Casino de Madrid (**) and Restaurant Lasarte (***) that fuelled his life-long passion for the exotic and aromatic flavours of Spain.
The setting of Ammo is stunning, spiced up by its historical location in a former explosive compounded created by the British army in the mid-19th century, with the cinematic interiors created by Joyce Wang who took inspiration from the 1965 Film Noir masterpiece, Alphaville.