FISH
- ARROZ NEGROOur signature creamy black rice with cuttlefish, squid ink, alioli.£6.50
- CALAMARESCrispy squid with alioli and lemon.£10.75
- TUNA MARMITAKOSeared tuna Basque style, with potatoes and choricero peppers cooked in shellfish stock.£11.00
- GAMBAS AL AJILLOPrawns cooked with garlic, extra virgin olive oil, Guindilla chilli, white wine.£11.50
- GRILLED OCTOPUS TENTACLEWith roasted beetroot and hummus purée, chickpea and harissa salad, coriander cress.£16.50
FEAST WITH US
- RUBIA GALLEGA RIB-EYE ON THE BONE100g 45 day dry-aged beef from cattle up to 12 years old from the meadows of Galicia. Intensely flavoured next level steak. The rib-eyes are big, they are good for 3-4 people to share. Price is per 100g they range between 900g and 1.2kg£12.00
- WHOLE ROASTED SUCKLING PIGper whole pig Slow roasted Segovian style suckling pig with white wine and thyme. A feast for at least 8 people. *48 hours’ notice required.£225.00
PARA PICAR
- GILDASmall skewer of anchovy, spicy pickled chilli and gordal olive (each).£2.50
- MANZANILLA OLIVESHouse marinated in lemon, rosemary and sherry vinegar.£4.00
- SOURDOUGH BREADWith organic cold pressed extra virgin olive oil and balsamic vinegar.£4.25
- TOMATO BREADGrated fresh tomatoes with organic cold pressed extra virgin olive oil, garlic, smoked Pimentón de la Vera on crispy olive oil toast.£5.00
- BOQUERONESPickled anchovies from Cádiz, homemade potato crisps, gordal olives and Espinaler sauce.£7.00
- PADRON PEPPERSLittle green peppers, some hot, some not, with Maldon sea salt.£7.50
- HAM CROQUETAS(X4) Creamy croquetas made with Ibérico ham.£6.75
CURED & AGED
- JAMÓN SERRANO RESERVASerrano ham from Duroc pork, air cured for 22 months.£9.75
- JAMÓN IBÉRICO BELLOTA ‘Red Label’The ultimate free-range Ibérico ham from the ancient oak pastures of Guijuelo, air cured for 36 months at over 1000 metres.£19.75
- CHARCUTERIE SELECTIONChorizo Ibérico, salchichón Ibérico, Ibérico loin, cured beef cecina with truffle oil, mini fuet.£15.50
- CAMEROS D.O.P(Unpasteurised)La Rioja handcrafted Camera goat cheese, cured for 45 days, fig and almond fruitcake ‘pan de higo’.£7.25
- NATA DE CANTABRIA D.O.PCreamy Frisona cow cheese from Cantabria, cured for 45 days, smoked chilli jam.£7.25
- MANCHEGO D.O.PManchega sheep cheese from Castilla La Mancha, cured for 6 months, quince jelly.£7.25
- VALDEÓN I.G.PBlue cheese from cow and goat milk from León, cured for 2 months, with Pajero figs poached in PX.£7.25
- ARTISANAL CHEESE SELECTIONA selection of four artisan cheeses with quince jelly, fig and almond cake, chilli jam, Pajero figs.£15.50
VEGETARIAN
- ESCALIVADACharcoal grilled aubergine, piquillo peppers from Navarra, roasted shallots, tomato bread.£4.50
- TOMATO SALADSpanish beef tomatoes, pickled red onion, basil, sour cherry molasses.£6.25
- PATATAS BRAVASCrispy potatoes with spicy tomato sauce and alioli. * VG without alioli£6.50
- GRILLED SPROUTING BROCCOLIFresh broccoli with almond and hazelnut romesco, cold pressed organic extra virgin olive oil.£7.00
- MUSHROOM MOJO VERDESautéed mixed mushrooms with judión beans, spring onions and sun blushed tomatoes.£8.25
- TORTILLA DE PATATASSoft and slightly runny in the centre, made with golden free-range eggs, confit onions and potatoes.£9.75
DESSERTS
- CUAJADA DE LIMONCUAJADA DE LIMÓN£5.50
- BAKED CHEESECAKEHomemade with golden free-range eggs, creamy Torta Pasiega cheese, homemade blueberry jam.£7.50
- VANILLA CON PEDRO XIMÉNEZTwo scoops of vegan vanilla ice cream with a shot of PX sherry.£6.00
- CHOCOLATE AL ‘ORUJO’Chocolate ganache with Galician orujo liqueur, raspberries, hazelnut, honeycomb brittle, Seville olive oil and sesame torta de anis.£7.50
- ARTISANAL CHEESE SELECTIONA selection of four artisan cheeses with quince jelly, fig and almond cake, chilli jam, Pajero figs.£15.50
MEAT
- MORCILLA DE BURGOSBlack pudding with feisty Alegría Riojana peppers.£6.25
- CHORIZOSautéed with new potatoes, rosemary, runner beans, green peppers and red onion.£8.00
- SUCKLING PIG FROM SEGOVIASlow-braised, pressed and pan-roasted with celeriac purée, pork crackling, truffle and Amontillado sherry jus.£10.50
- CHARCOAL GRILLED CHICKEN BREASTWith Canary Island mojo picón sauce, pickled radish, rocket salad.£12.50
CHARCOAL GRILL
- LAMB RUMP100g British lamb with pea purée, artichokes from Navarra, thyme jus.£13.50
- SOLOMILLO IBÉRICO100g Rare fillet steak of Ibérico pork, with sweet potato purée, parsley and lemon picada. (Ibérico pigs are descendants of wild boar and have red meat).£13.50
- PREMIUM SIRLOIN STEAK100g 28 day dry-aged beef from retired ex-milker Friesian cattle from Galicia, between 5 to 7 years old.£13.50
- GALICIAN FILLET STEAK100g 21 day dry-aged tender fillet comes from Galician Friesian cattle between 5 to 7 years old, their exceptional marbling provides huge depth of flavour.£14.75
