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Tapas
ALL OUR FRESH MEAT AND EGGS ARE FREE-RANGE, ALL OUR FISH FROM SUSTAINABLE SOURCES AND MOST CAUGHT THE COAST OF THE BRITISH ISLES
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| TAPAS | |
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ACEITUNAS (vv) Marinated manzanilla olives with lemon zest, thyme and rosemary |
1.75 |
ALMENDRAS (vv) Lightly salted and roasted Marcona almonds |
2.75 |
PAN DE PUEBLO (vv) Organic country bread with extra virgin olive oil |
2.25 |
PAN CON TOMATE (vv) Coca bread with garlic, tomato, extra virgin olive oil and sea salt |
2.75 |
”We have bread, we have oil, we have wine. Welcome to the feast.” |
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TORTILLA DE PATATA (v) Potato omelette made with free-range eggs |
3.25 |
ALEGRÍAS (vv) Roasted spicy peppers with garlic, extra virgin olive oil, sea salt and ‘chapata’ bread |
3.75 |
BONIATO (v) Crisp-fried sweet potatoes with ginger, fennel and yoghurt sauce |
3.75 |
RUCULA (v) Rocket salad with cherry tomato, Quesuco cheese, red onion and sherry vinegar dressing |
3.95 |
ESCALIVADA (vv) Charcoal-grilled shallot, red pepper and aubergine with sea salt and olive oil |
4.25 |
ESPÁRRAGOS (vv) Grilled asparagus with romesco sauce |
4.95 |
TXIGORKI (v) Baked Basque style bread with sun-dried tomato, pepper and goat cheese |
4.95 |
PIMIENTOS DE PADRÓN (vv) Sauteed little green pepper with sea salt |
4.95 |
HUEVO CON CALABAZA (vv) (for sharing) Roasted butternut squash, sautéed potato, free-range egg, sage and truffle butter (+ chorizo or jamón Serrano or manchego 1.50) |
7.25 |
MAHÓN FRITO (v) Mallorca cow cheese fritters with tomato jam |
5.25 |
CROQUETAS DE CABRALES (v) Cabrales blue cheese and walnut croquettes |
4.50 |
CROQUETAS DE JAMÓN Serrano ham croquettes |
4.50 |
MORCILLA CON ALEGRÍAS Pan-fried black pudding from Burgos with spicy alegria peppers |
4.95 |
CANGREJO Cornish crab pot with coriander and lemon served with ‘chapata’ bread |
3.75 |
RAPE Pan-roasted Cornish monkfish wrapped in serrano ham, Tío Pepe cream sauce and olive oil mash |
8.75 |
KOKOTXAS (Basque delicacy) Slow cooked cod throats with garlic, olive oil and parsley |
5.25 |
VIEIRA Pan-fried hand-picked Cornish scallop with cauliflower purée, capers, golden raisins soaked in moscatel |
3.95 each |
ARROZ NEGRO
Black Calasparra rice, made with cuttlefish, squid ink and alioli |
4.95 |
CHIPIRONES A LA ANDALUZA Crisp-fried baby squid with alioli and lemon |
5.25 |
GAMBAS AL AJILLO Sautéed tiger prawns with chilli, garlic and white wine |
7.95 |
| ASADOR (CHARCOAL GRILL) | |
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PINCHITO DE POLLO Free-range chicken skewer |
4.25 |
POLLO PICÓN Free-range chicken supreme with mojo picón |
11.25 |
PRESA IBÉRICA Iberico black pig shoulder blade with pea purée and Malaga Virgen reduction |
14.95 |
CHORIZO Riojan chorizo with roasted piquillo peppers |
4.95 |
ENTRECOTE DE BUEY 180 gram sirloin steakdry-aged for 28 days |
13.50 |
CHULETÓN DE BUEY 350 gram rib-eye steak, dry-aged for 35 days |
22.95 |
MIXED GRILL (for sharing) Sirloin steak 180 gram Iberico Black Pig ShoulderBlade | Chorizo | Morcilla | Chicken Romesco |
39.90 |
COCHINILLO CON MORCILLA Roasted suckling pig from Aragón with Burgos morcilla from, apple purée and thyme juice (Whole suckling pigs available for groups – please allow 48 hours’ notice) |
12.75 / 160.00 |
BASQUE STEAKS FROM SPAIN'S GREEN NORTH
The lush pastures and rolling hills in the north of Spain make it ideal cattle country. Our Basque beef is dry-aged for concentration of natural flavour, then grilled over real charcoal to give an incomparable flavour |
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| BODEGA ( STORE CUPBOARD) | |
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IBORES (Extremadura | 2 months) Zesty and creamy unpasteurized goats’ cheese with plum jelly |
4.95 |
ARZUA ULLOA (Galicia | 6 weeks) Soft and slightly sweet pasteurized cows’ cheese with fig and almond cake |
4.95 |
VALDEÓN (León | 2 months) Intense and creamy blue cowand goat cheese with muscatel grapes and walnut |
4.95 |
MANCHEGO (La Mancha | 7 months) Pasteurized ewes’ cheese with sweet and nutty flavour, with quince jelly |
4.95 |
EMBUTIDOS Selection of fuet, salchichón, chorizo and lomo |
4.95 |
CECINA (León | 21 months) Cured beef from León with Valdeón cheese and truffle oil |
6.95 |
JAMÓN SERRANO (Aragón | 16 month) Traditional Spanish ham |
5.95 |
JAMÓN IBÉRICO CEBO (Guijuelo | 24 months)
Ham from grain and acorn-fed Iberico black pigs, free to roamin the oak forests |
9.95 |
JAMÓN PATA NEGRA (Pedroches valley | 36 months) Hand-carved ham from acorn-fed Iberico black pigs, free to roam in the oak forests |
15.75 |
| UN POCO DE TODO (PLATTERS) | |
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MIXTO Chorizo | Escalivada | Ham Croquetas | Crab Pot | Calamari | Padrón Peppers |
18.95 |
VEGETARIANO (v) Mahón Fritter | Tortilla | Padrón Peppers | Txigorki | Asparagus | Crisp Fried Sweet Potatoes |
18.95 |
EMBUTIDOS Y QUESOS Jamón Ibérico de Cebo | Jamón Serrano | Cecina | Salchichón Ibérico | Chorizo Ibérico | Fuet | Lomo Curado | Ibores | Arzua Ulloa | Manchego |
21.95 |
TABLA DE QUESOS Selection of cheeses; Ibores | Manchego | Arzua Ulloa | Valdeón |
9.95 |
| POSTRES | |
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TARTA SANTIAGO (v) Traditional almond tart from Galicia served with clotted vanilla cream Best with Moscatel, Chivite |
4.95 |
CREMA CATALANA (v) Orange, vanilla and cinnamon Catalan custard cream with crunchy caramel Best with Moscatel, Vall de Xaló |
4.50 |
PASTEL DE CHOCOLATE (v) Molten hot chocolate pudding with ginger ice-cream Best with Mistela, Vall de Xaló |
4.95 |
BOMBITAS (v) White chocolate custard profiteroles with hot dark chocolate sauce Best with Nectar PX |
4.50 |
HELADOS CON PEDRO XIMÉNEZ (v) Vanilla and ginger ice-cream with a PX shot |
5.95 |
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TOCINO DE CIELO Egg baked in heaven with roasted almonds, raspberry marmalade Best with Mistela Vall de Xaló |
4.50 |
ZAMPABOLLOS (v) Selection of desserts to share
(v) = vegetarian (vv) = vegan |
9.95 |