APERITIVOS
Bread with olive oil V . . . . . . . . . . . . . . . . . . . . . . . 3 Toasted bread with tomato V . . . . . . . . . . . . . . 3 .5
Dishes may contain traces of nuts. V denotes vegetarian. G denotes gluten-free. If you require any dietary or allergy information please ask. A discretionary 12.5% service charge will be added to your bill. Prices include VAT.
Croquetas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 / 12with Serrano ham. Our signature tapa
Tortilla V G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6Spanish omelette with potato & onion
Patatas bravas V . . . . . . . . . . . . . . . . . . . . . . . . 5 .5potatoes with spicy brava sauce & alioli
Padrones V G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6Galician Padrón peppers & sea salt
Calamares . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8fried baby squid with alioli
Gambas G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9prawns in garlic sauce with a hint of cayenne pepper
Pulpo G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 .5grilled octopus with potatoes & pimentón de la Vera
Chorizo G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 .5chorizo cooked in cider with chickpeas
Albóndigas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 .5beef meatballs, fried potatoes & Vizcaína sauce
Chorizo lollipops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 .5fried in tempura batter with pear alioli
Ibérica burgers . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7two secreto pork sliders with pickled piparra peppers
Twice cooked lamb G . . . . . . . . . . . . . . . . . 8 .5with marinated cherry tomatoes& red peppers from León
Crispy chicken G . . . . . . . . . . . . . . . . . . . . . . . . 7 .5confit chicken thigh with romesco sauce & hazelnuts
Vermouth mussels . . . . . . . . . . . . . . . . . . . . . 6 .5in a white vermouth sauce with leek & onion,served with toast
Cod brandada G . . . . . . . . . . . . . . . . . . . . . . . . . 5 .5salt cod with vegetable crisps
Poached hake G . . . . . . . . . . . . . . . . . . . . . . . . . 8 .5with hollandaise sauce & baby gem
Pear & spinach salad G . . . . . . . . . . . . . . . . 5 .5with La Peral blue cheese, pine nuts & raisins
Cantabric tuna salad G . . . . . . . . . . . . . . . . 6 .5flaked tuna with red pepper, caramelised onion, avocado & baby rocket
Warm lentil salad V G . . . . . . . . . . . . . . . . . . . . .6with soft cooked egg, pea shoots & roasted baby carrot
Beef tomato & salmorejo V . . . . . . . . . . 5 .5with garlic breadcrumbs & beetroot granita
Artichoke hearts . . . . . . . . . . . . . . . . . . . . . . . . 4 .5fried in breadcrumbs, stuffed with ham & onion on a Sherry sauce
Asparagus toast . . . . . . . . . . . . . . . . . . . . . . . . . 5 .5with Manchego, onion confit & truffle oil
Spring vegetables V . . . . . . . . . . . . . . . . . . . . . 6 .5sautéed seasonal vegetables topped with melted Idiazábal cheese
Black rice G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8prawn & squid ink rice served with alioli
Pitu chicken rice G . . . . . . . . . . . . . . . . . . . . . . . 12
free-range cockerel with piquillo pepper
Chicken paella G . . . . . . . . . .12 per person
traditional dry-style Valencian paella with chicken & vegetables
Seafood paella G . . . . . . . . . . .15 per persontraditional dry-style Valencian paella with prawns, squid & langoustines
Paellas can be ordered for two or more people
CLASSIC TAPAS IBéRICA TAPAS
RICE DISHES
FROM THE GRILL
Pluma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 .5
Secreto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 .5
Pluma & secreto are served with Mojo Rojo sauce, rosemary potatoes & peppers
Lamb chops G . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 .5with Mojo Verde & papas arrugás
Our classic tapas dishes are made using Spanish ingredients and traditional recipes
Enjoy our own interpretation of contemporary Spanish dishes. Stylish presentation and bold flavours, let each plate of food transport you to modern Spain
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Our rice dishes take a little longer to prepare and will arrive after your tapas
We source the very best native Iberico pork for our pluma and secreto cuts
Manchego G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4the iconic sheep cheese from Castilla
Trío of hard cheeses . . . . . . . . . . . . . . . . . . 7 .5Idiazábal, Mahón & Ibores served with quince
Trío of soft cheeses . . . . . . . . . . . . . . . . . . . . 7 .5Urgel, San Simón & La Peral served with quince
Artisan cheese selection . . . . . . . . . . . . . . . . . 10San Simón, Mahón, Ibores, La Peral & Manchego, served with quince
ARTISAN CHEESES
Cecina G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 .5air cured beef with an intense smokey flavour
Sobrasada . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5soft chorizo pâté served with toasted bread
Trío of chorizos . . . . . . . . . . . . . . . . . . . . . . . . 6 .5three chorizos - one smokey, one spicy& one 100% Ibérico pork served with picos
Cured meat selection . . . . . . . . . . . . . . . . . . 10spicy chorizo, lomo, fuet & cecina, served with picos
CURED MEATS
Half & half selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 .5a mix of cheese & cured meat cuts
Boquerones G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Anchovies G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 .5
Juan Pedro Domecq G . . . . . . . . . . 11 / 22four-times awarded 3 gold stars as best Ibérico ham, cured for 42 months
COVAP Alta Expresión G . . . . . . . . . .8 / 16cured for over 24 months in a traditional way
Jamón Serrano G . . . . . . . . . . . . . . . . . . . . . 4 / 8cured for 16 months mild & low in salt
Trío de Jamones G . . . . . . . . . . . . . . . . . . . . . . 15 a tasting platter of all three
JAMÓN
The quality of flavour and texture of Jamón
Ibérico varies by grade and is a direct result
of the lifestyle, diet and breeding of the pig.
Our Jamón Ibérico is made from 100% pure-
breed, black Iberian pig. These pigs mature
slowly; freely-roaming the beautiful Spanish
countryside, grazing in fields and acorn
woods. Depending on the producer and the
desired intensity of flavour, the meat is hung
for as long as four years, before this excellent
product is ready to eat.
Nacho Manzano, our Michelin-starred Executive Chef, grew up in the tiny village of La Salgar in the northern Asturias mountains, where he learnt to cook with his grandmother and mother. Under his guidance, our restaurants celebrate the spirit and style of our homeland with the finest food, the best wines, and a truly authentic experience of Spain.
t a p a s r e s t a u r a n t & b a r
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