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PARA PICAR
House-marinated with lemon, rosemary and smoked piparra.
Skewer of Cantabrian anchovy, Basque piparra chilli and manzanilla olive.
Sourdough bread with Montes de Toledo D.O.P. cold-pressed extra virgin olive oil (EVOO*).
Award-winning Santoña anchovy, with crispy bread and truffled goat's curd cream.
Bite-sized green peppers with Mallorcan 'Flor de Sal' sea salt flakes.
Nata de Cantabria D.O.P. cheese fritters with homemade spicy tomato jam.
Grated tomatoes with EVOO*, garlic and smoked Pimentón de la Vera on crispy bread.
CHARCUTERIE & CHEESE
Served with Andalusian rosemary and olive oil regañá crackers.
Chorizo Ibérico, smoked León chorizo, salchichón Ibérico and Ibérico loin.
Acorn-fed, free-range Ibérico ham from the Spanish dehesa, air-cured for 48 months. Half portion for 12.5.
Free-range Guijuelo Ibérico ham, air-cured for 32 months. Half portion for 8.5.
Manchego D.O.P., Idiazabal, and Camerano cheese, with quince jelly, fig and almond cake, walnuts and grapes.
Basque smoked unpasteurised Latxa sheep's cheese, cured for 3 months, with walnuts.
La Rioja pasteurised Cameros goat's cheese, cured for 45 days, with fig and almond cake 'pan de higo'.
Manchega sheep's pasteurised cheese from Castilla-La Mancha, cured for 6 months, with quince jelly.
CAMINO CLASSIC TAPAS & PLATES
With alioli and fresh lemon.
Periñaca Gaditana, a bright tomato, gordal olive, shallot salsa dressed with EVOO*, carrot escabeche.
With Basque saffron pil-pil sauce, tenderstem broccoli, crispy garlic and ajada oil.
Wild Atlantic prawns with EVOO*, garlic, guindilla chilli and white wine. Add 2 slices of sourdough bread for 2.5.
Our signature creamy black rice with squid ink, cuttlefish and alioli.
Sun-dried tomato, piquillo pepper, fresh tomato and goat's cheese on crispy bread.
Roasted with Basque pickle salsa and salsa verde.
Homemade 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.
Toasted truffled brioche filled with 8-hour braised beef cheek, Oloroso sherry and melted Nata de Cantabria D.O.P. cheese.
From La Rioja with apple cider, creamy potato purée and migas.
Pan-roasted, with chickpea purée, pork crackling, and Amontillado sherry jus.
Made with Ibérico ham, salmorejo sauce. Add Manchego shavings for 1.5.
FROM THE GRILL
With corn and smoked Idiazabal cheese 'polea', piperrada, parsley and lemon picada.
Marinated Andalusian-style, with green cashew-nut ajo verde sauce, pomegranate and pistachio.
With hazelnut and almond romesco sauce, and EVOO*.
Canary Island-style, high welfare chicken breast from Galicia, with 'papas arrugadas' and a trio of traditional mojos.
Acorn-fed Ibérico pork (regarded as the Wagyu of pork), with roasted Jerusalem artichoke purée, Amontillado jus. Larger cuts available per 100g at 16.75.
Award-winning native Picos de Europa beef, dry-aged for 30 days with roasted piquillo peppers from Navarra and watercress. Larger cuts available per 100g 15.0.
Extras
- + One kilo rib-eye on the bone 110
A feast of all your favourites: 250g rib-eye, 125g presa Ibérica, chicken breast, chorizo, morcilla de Burgos, patatas bravas, roasted piquillo peppers from Navarra, watercress. Recommended for 2-3 people to share.
SAUCES
Amontillado sherry and pepper sauce.
Chopped parsley, coriander, oregano, chilli, sherry vinegar, EVOO*.