Rosewood Hong Kong’s Spanish restaurant and bar, Bayfare Social, has unveiled a seasonal menu by new Chef de Cuisine Gerard Rubio Casabayó.

The Spanish native’s offering includes a refreshed à la carte menu for lunch and dinner, featuring dishes like Hamachi Crudo, with Japanese hamachi cured in-house, paired with green olive emulsion and piparras chillies for a Spanish twist.

As for tapas, dishes include confit Spanish artichokes with Romesco sauce and pancetta; braised chistorra on toasted brioche; chorizo croquettes with spicy mayo; and Catalan-stewed Iberico meatballs with squid and potatoes.

Larger family-style plates meanwhile will span from Lagrimas de Cerdo, made with Iberico rib fingers and Jerusalem artichoke, to roasted chicken cannelloni with foie gras and caramelized onion béchamel, and paella with Spanish dry-aged beef.