Menus

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

Gold star awarded Cantabrian anchovies, cured for 2 years, regarded as the ultimate. Served on a crispy coca bread with grated tomatoes and Montes de Toledo D.O.P. extra virgin olive oil.

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

Nata de Cantabria D.O.P. cheese fritters, chilli hot honey sauce.

Freshly grated tomatoes with Montes de Toledo D.O.P. extra virgin olive oil, garlic and smoked Pimentón de la Vera on toasted artisan coca flat bread from Cataluña.

Bite-sized green peppers, some hot, some not, with flaky Maldon sea salt.

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

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.

100% pure-bred Ibérico pigs, raised on a diet of acorns in the lush pastures of the Spanish dehesa in Jabugo (Huelva). Air cured for 48 months. Unparalleled depth of flavour and exquisite texture. Six times awarded 3 gold stars as the best Ibérico ham.

Selection of 4 artisan cheeses with quince jelly, Oloroso sherry-soaked prunes, fig and almond cake, walnuts and Seville rosemary torta de aceite.

Cow cheese matured in Treviso caves (Picos de Europa) with Oloroso sherry soaked prunes.

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 Camera goat cheese, cured for 45 days with fig and almond cake ‘pan de higo’.

Crispy potatoes with spicy tomato sauce and alioli.
*(vg) without alioli

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

Chargrilled aubergine, peppers and shallots, grated tomato, crispy coca bread and Montes de Toldeo D.O.P. extra virgin olive oil.

Crispy thin puff pastry topped with cep mushrooms, creamy 3-hour sous vide cooked egg yolk and crumbled goat cheese.

Crispy squid with alioli and fresh lemon.

Basque style baked crab with crispy olive oil bread.

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

Taco style soft mini tortillas with juicy minced chorizo from La Rioja, roasted butternut squash, spiced yoghurt, coriander cress, pickled red onion.
Add extra Talo 3.25

Rice black pudding with feisty Alegría Riojana peppers.

Succulent wild Atlantic prawns cooked with extra virgin olive oil, garlic, guindilla chilli and white wine.

Pan-roasted with fragrant salsa verde, crunchy mooli and cucumber, shallots and sun-dried tomatoes.

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

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

Tender octopus leg, potato al caliu, ajada sauce, smoked pimentón, Montes de Toldeo D.O.P. cold pressed extra virgin olive oil.

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

Rare fillet of Ibérico pork, white sweet potato purée, fennel and orange salad, parsley and fresh lemon picada (Ibérico pigs are descendants of wild boar and have red meat). 125g.
Larger cuts available per 100g 15.00

Juicy and tender 'Frisona' rib-eye steak dry-aged for 21 days, fresh rosemary and crushed black pepper, confit piquillo peppers from Navarra and mixed leaf salad. 200g.
Larger cuts available per 100g 12.75

Grass-fed free-range 'Cazurra' beef from Northern Spain, dry-aged for 21 days. Grilled tenderstem broccoli, confit garlic and anchovy cream. 150g.
Larger cuts available per 100g 17.00

Amontillado sherry and pepper sauce.

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