As much as possible, the menus highlight premium seasonal ingredients sourced from the greater area of Spain, including exclusive Verdial extra virgin olive oil cultivated from centenary olive trees in Málaga, served with traditional homemade Spanish Candeal bread; Percebes gooseneck barnacles, a rare crustacean delicacy from Galicia in the northwest coast of Spain; Chirimoya, a winter fruit that thrives in subtropical climates on the coast of Granada; Espardenya, Spanish sea cucumber from Catalunya; and Garum, a savory fermented fish sauce condiment which together with olive oil has been recognized for the quality of the products throughout various Mediterranean civilizations.

New dishes that headline Agora’s current seasonal menus include Vainas, a warming and savory green beans soup with a touch of olive oil; Rubia Gallega Tartare – the highly prized breed of cattle whose meat is characterized by beautiful yet subtle marbling with a traditionally spicy and slightly briny flavor – served with cured mujol roe, green peas purée, crispy wheat tart and tomato bread topped with Iberico ham; and Setas, a delightfully earthy bouquet of wild mushrooms including black trumpet, chanterelle and girolles, served with migas, chorizo and mushroom espuma.

Old signature menu items are given a fresh interpretation, including Mar y Muntanya, which now features Mediterranean sea cucumber with teardrop peas, black pudding, and a stew of pork, beef stomach and chickpeas; and Soccarat that highlights the toasty, crispy and umami-rich bottom part of the paella alongside fresh carabinero and carabinero aioli.

Some dishes that guests may look forward to on Menu Gran Agora exclusively are Vieira, a cold almond and garlic soup (ajo blanco) with marinated scallops and Delaware grapes, and Ventresca, the most coveted part of Spanish red tuna belly served with Chinese sturgeon Ossetra caviar, smoked eggplant, and fermented blue fish sauce.

Other new additions include Lubina, an Atlantic sea bass served with ajada spiced mashed potato and goose barnacles; Venado venison served rare to medium-rare with potato chips, quince, glazed chestnut, sweet potato purée and venison bone jus; Chirimoya, a custard apple sorbet with pomegranate sorbet, and cherry meringue topped with apple blossom; and finally, the seasonal dessert of Castañas, a refreshing use of chestnut as chestnut ice cream with pumpkin cream, Pedro Ximenez jelly, clementine granita, and biscuit crumble.

AGORA is open for dinner from 18:00 to 23:00 on Wednesday – Sunday and 12:00-15:30 on Saturday – Sunday, and reservations can be made via SevenRooms, by calling 2316 2005 or e- mailing info@agorahk.com.