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Award-winning Santoña anchovy, smoked popcorn purée and crispy Catalan coca bread.

Small skewer of anchovy, spicy Piparra chilli and manzanilla olives.

House marinated in cold pressed extra virgin olive oil, thyme, fresh lemon zest and sherry vinegar.

Rustic sourdough bread served with Montes de Toledo D.O.P. cold pressed extra virgin olive oil.

Freshly grated tomatoes with Montes de Toledo D.O.P. extra virgin olive oil, garlic and smoked Pimentón de la Vera, with crispy Catalan coca bread.

Nata de Cantabria D.O.P. cheese fritters, served with homemade, spicy tomato jam.

Bite-sized green peppers, some hot, some not, with Mallorcan 'Flor de Sal' sea salt flakes.

A selection of mouthwatering cured meats. Chorizo Ibérico, smoked chorizo from León, salchichón Ibérico and Ibérico loin.

Free-range Ibérico ham from the ancient oak pastures of Guijuelo, air cured for 32 months at over 1000 metres.
Half portion available for 8.0

Multi award-winning acorn-fed Ibérico ham, from the lush pastures of the Spanish dehesa, air-cured for 48 months. Unparalleled depth of flavour and exquisite texture.
Half portion available for 12.5

Selection of 3 artisan cheeses served with quince jelly, fig and almond cake, walnuts and grapes.

Basque smoked Lacha sheep cheese cured for 5 months, with walnuts.

Manchega sheep cheese from Castilla - La Mancha, cured for 6 months, with quince jelly.

La Rioja hand crafted Cameros goat cheese, cured for 45 days with fig and almond cake ‘pan de higo’

Large meaty tomatoes from Barbastro, Aragon, served with shallots, smoked Piparra pepper and smoked basil dressing.

Roasted artichoke flower, Basque pickle salsa and salsa verde.

Homemade twice cooked potatoes with spicy tomato sauce and alioli.
*(vg) without alioli

Made with golden free-range eggs, onion confit and potatoes with a soft and slightly runny centre.

Crispy squid with alioli and fresh lemon.

Basque saffron pilpil sauce, roasted tenderstem broccoli, crispy garlic and ajada oil.

Our signature creamy black rice, squid ink, cuttlefish and alioli.

Succulent wild Atlantic prawns cooked with extra virgin olive oil, garlic, guindilla chilli and white wine.
Add 2 slices of rustic sourdough bread. 2.5

Pan-roasted morcilla de Burgos rice black pudding, feisty Alegría Riojana peppers.

Creamy croquetas made with Ibérico ham with salmorejo sauce.
Add extra Manchego shavings 1.50

Charcoal-grilled chorizo in a brioche roll, beetroot and piquillo pepper confit salsa with horseradish cream.

Slow-braised, pressed and pan-roasted, with chickpea purée, pork crackers, Amontillado sherry jus.

Toasted truffled brioche filled with 8-hour braised beef cheek, Oloroso sherry and melted Nata de Cantabria D.O.P. cheese.

Tender octopus tentacle, potato cream purée, crispy prawn cracker, smoked Pimentón de la Vera and Montes de Toledo D.O.P. cold pressed extra virgin olive oil.

Multi award-winning native León beef, dry-aged for 35 days, served with confit piquillo peppers from Navarra. 37.5
Larger cuts available per 100g 15.0
One kilo rib-eye on the bone 110

Highly prized cut of acorn-fed Ibérico pork, regarded as the Wagyu of pork. Served with glazed mushrooms and Amontillado sherry wine sauce. (Ibérico pigs are descendants of wild boar and have red meat).
Larger cuts available per 100g 16.75

Castillian lamb fillet with corn and smoked Idiazabal cheese poleá, Oloroso sherry sauce.

Ajo blanco almond sauce, roasted sesame, chilli, mandarin zest, sugar cane molasses, crushed pistachios and toasted sunflower seeds.

Canary Island style twice cooked tender corn-fed chicken breast, papas arrugás, 3 mojos

Amontillado sherry and pepper sauce.

Chopped parsley, coriander, oregano, chilli, sherry vinegar, extra virgin olive oil.