Experience the essence of the Mediterranean with our Gibraltar dish, featuring tender grilled lamb marinated in fragrant herbs and spices, served atop a bed of fluffy couscous. This delightful plate is accompanied by a vibrant medley of seasonal vegetables, drizzled with a zesty lemon-garlic dressing that perfectly complements the rich flavors of the lamb. A culinary journey that will transport your taste buds to sun-kissed shores!

Gibraltar

Vanilla ice cream, hazelnut flavoured liqueur & espresso.

Affogato Frangelico

Vanilla gelato served with a shot of hot espresso to pour overTry adding a liqueur for an added boost; add Lazzaroni amaretto, frangelico or caffe borghetti +2.50

Affogato

Vanilla bean ice cream, Nutella spread, banana

Nutella Pinda-nana

Osaka pressed, fire torched salmon, umami sauce, shaved serrano peppers. One of 5 ways to enjoy sushi at JOEY.

Rinse the sushi rice under cold water until the water runs clear. In a rice cooker, combine the rinsed rice and 2.5 cups of water. Cook according to the rice cooker instructions.

Rinse and Cook Rice

In a small saucepan, combine rice vinegar, sugar, and salt. Heat over low heat until sugar is dissolved. Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture. Allow to cool slightly.

Season Rice

Pat the salmon fillet dry with paper towels. Season both sides with salt and black pepper.

Season Salmon

In a large skillet, heat sesame oil over medium-high heat. Add the salmon fillet skin-side down and sear for about 4-5 minutes until the skin is crispy. Flip and cook for an additional 3-4 minutes until the salmon is just cooked through.

Sear Salmon

Using a kitchen torch, carefully torch the top of the salmon until slightly charred and crispy.

Torch Salmon

In a small bowl, mix together soy sauce, mirin, and dashi powder until well combined.

Combine Ingredients

In a sushi mold, press a layer of sushi rice followed by a layer of seared salmon. Repeat to create layers, then press down firmly.

Layer Rice and Salmon

Remove the sushi from the mold and slice into bite-sized pieces.

Slice Sushi

Thinly slice the serrano peppers and chop the chives. Drizzle the umami sauce over the sushi, top with serrano peppers and chives, and serve immediately.

Garnish and Serve

Sushi rice

Water

Rice vinegar

Sugar

Salt

Fresh salmon fillet

Black pepper

Sesame oil

Soy sauce

Mirin

Dashi powder

Serrano peppers

Chives