MINI CHORIZO 3.75
MINI FUET 3.75
MARCONA ALMONDS 3.75
MAHÓN CHEESE STRAWS 3.75
PORK CRACKLING 3.75
OLIVES (v) 3.25
marinated in lemon and rosemary.
BREAD SELECTION (vg) 3.75
with extra virgin olive oil and balsamic vinegar.
TOMATO BREAD (vg) 4.00
with garlic, extra virgin olive oil and Maldon sea salt.
TORTILLA DE PATATAS (v) 4.75
Clarence court free-range Legbar egg with potatoes.
IBÉRICO MEATBALLS (v) 6.75
cooked in rich tomato and red pepper sauce.
PADRÓN PEPPERS (vg) 6.00
Little green peppers, some hot, some not, with Maldon sea salt.
CROQUETAS DE JAMÓN 5.75
Serrano ham croquettes.
ARZÚA ULLOA (v) 5.75
Cheese fritters with piquillo pepper jam.
Sautéed with fennel, Padrón peppers, red onion and rosemary.
We donate 50p to Action Against Hunger
The black Iberian pig roams freely for up to 14km per day, foraging for acorns that fall from densely populated holm oak trees scattered across acres of lush woodland. The sweet acorn gives the meat a rich and flavoursome taste, which experts regard as the finest ham on earth.
CHARCUTERíA PLATTER 6.75
Selection of premium Spanish sliced cured sausages.
JAMÓN IBÉRICO CEBO 9.75
Black-footed Ibérico ham, air cured for 30 months.
JAMÓN IBÉRICO BELLOTA “BLACK LABEL” 14.75
Legendary acorn fed, free-range Ibérico pork, air cured for 42 months.
PRESA IBÉRICA 9.50
Our signature shoulder of Ibérico pig served medium rare, with roasted sweet potato purée.
CHICKEN SKEWER 6.75
Andalusian style, mojo picón and watercress.
PREMIUM RIB-EYE 9.00 (per 100g)
Prime 35-day dry-age steak with Lodosa peppers and watercress.
Our steaks are big and generally don't come smaller than 250g
BABY CALAMARI 9.75
Crispy squid with aioli and lemon.
GAMBAS AJILLO 9.75
Prawns with garlic, chilli and white wine.
ARROZ NEGRO 6.75
Our signature black rice with cuttlefish, squid ink and alioli.
with chickpea and beetroot purée, paprika and extra virgin olive oil.
Smoked ewes’ cheese with walnuts.
Cured ewes’ cheese with quince jelly.
Smoked cows’ cheese with chilli jam.
Cured goats’ cheese with fig and almond slice.
PICOS BLUE 5.75
Blue cows’ cheese, with Medjool dates.
Castilla y León
CHEESE PLATTER 12.50
Selection of 5 artisan cheeses, fig & almond slice, quince jelly, chilli jam and walnuts.
PATATAS BRAVAS (v) 4.75
Crispy potatoes with brava sauce and alioli.
GRILLED BROCCOLI (vg) 6.75
With truffle butter and pickled white asparagus romesco.
CHEESE AND SPINACH CAKE (v) 6.25
with gazpacho foam, pan fried Clarence Court free-range egg and Manchego shavings.
SAUTÉED MUSHROOMS AND BUTTERBEANS (vg) 9.75
With roasted butternut squash, confited artichokes, pumpkin seeds and crispy sage.
with artisan hot chocolate sauce.
MOLTEN CHOCOLATE vg 5.75
With vegan vanilla ice cream and roasted hazelnuts.
BAKED CHEESECAKE (vg) 5.75
Galician style with red fruit compóte and mandarin sauce.
Egg fried brioche, served warm with turrón ice cream.