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Tapas Menu
View PDFPARA PICAR
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. extra virgin olive oil and balsamic sherry vinegar.
Basque style baked crab with grilled sourdough bread.
Cured flavoursome mini Catalan sausages.
Salted roasted almonds from Valencia.
Small skewer of anchovy, spicy Piparra chilli and manzanilla olive
CHARCUTERIE & CHEESE
All served with homemade olive oil Mollete de Antequera toast.
A selection of mouthwatering cured meats. Chorizo Ibérico, smoked chorizo from León, salchichón Ibérico, Ibérico loin, and mini fuet.
Free-range ibérico ham from the ancient oak pastures of Guijuelo, air cured for 32 months at over 1000 metres.
A world-renowned delicacy, crafted from 100% pure-bred Ibérico pigs, raised on a diet of acorns in the lush pastures of the Spanish dehesa, delivers an unparalled depth of flavour and exquisite texture.
Selection of 3 artisan cheeses with quince jelly, chilli jam, fig and almond cake, walnuts and Seville rosemary torta de aceite.
Creamy Frisona cow cheese from Cantabria, cured for 45 days, with chilli jam and 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'.
CAMINO CLASSICS
Fresh and juicy 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.
Made with golden free-range eggs, onion confit and potatoes with a soft and slightly runny centre.
Crispy squid with alioli and fresh lemon.
Our flavoursome creamy cuttlefish black rice, squid ink, topped with alioli.
Succulent prawns cooked with extra virgin olive oil, garlic, guindilla chilli and white wine.
Creamy croquetas made with Ibérico ham with salmorejo sauce.
Extras
- + Add Manchego shavings 1.25
Crispy potatoes with spicy tomato sauce and alioli.
VG without alioli
Bite-sized green peppers, some hot, some not, with flaky Maldon sea salt.
Served with roasted pumpkin purée, black quinoa tabbouleh, pumpkin seeds, smoked pimentón and fresh mojo verde.
SEASONAL
Slow-braised, pressed and pan-roasted, roasted celeriac purée, pork crackling, truffle and Amontillado sherry jus.
5 hour slow-braised ox cheek, Jerusalem artichoke purée, Oloroso Sherry sauce and roasted hazelnuts.
A paella-style seafood dish, with noodles and succulent tiger prawns.
Sautéed butter beans and cep mushrooms with pan roasted garlicky king oyster mushrooms, sunflower seed and mojo verde sauce.
Taco style soft mini tortillas with juicy minced chorizo from La Rioja, roasted butternut squash, spiced yoghurt, coriander cress and pickled red onion.
Almond ajo blanco almond sauce, roasted sesame, chilli, mandarin zest and sunflower seeds, sugar cane molasses and truffle oil.
Served with broccoli, chickpea and herb salad with an almond and hazelnut romesco sauce.
Mixed seasonal leaves, grilled artichokes from Navarra, beetroot alioli and pistachios.
CHARCOAL GRILL
Chargrilled Canary Island style juicy baby chicken served with mojo picón sauce, new potatoes and a red sorrel, chervil and parsley garnish.
Rare fillet steak of Ibérico pork from the ancient oak pastures of Guijuelo, with sweet potato purée, parsley and fresh lemon picada (Ibérico pigs are descendants of wild boar and have red meat).
Grass-fed, free-range, ex milker 6-8 year old Friesian fillet steak, dry-aged for 21 days. With watercress and confit of piquillo peppers from Navarra.
Juicy and tender Frisona beef rib-eye steak aged for 21 days, aromatic fresh rosemary and crushed black pepper, rocket and roasted cherry tomatoes
Larger steaks available 12.00 per 100g
Amontillado sherry and pepper sauce.
Chopped parsley, coriander, oregano, chilli, sherry vinegar, extra virgin olive oil.