Dinner Menu

Marinated Manzanilla olives

Galician creamy cheese, mooth and creamy semi soft cheese from Galicia served with tarta de aceite, membrillo and nuts

Spanish goats cheese, 4 months matured hard goats cheese with buttery sharp flavour served with tarta de aceite , membrillo and nuts

Asturias Blue cheese, Light blued rare and delicious cheese from a single producer in asturias, northern spain, tarta de aceite , membrillo and nuts

100g of hand-carved, 36-month-matured Iberian black pig ham, served with breadsticks. (Breadsticks contain gluten, but the ham itself is GF.)

Double-fried potatoes with spicy brava sauce and alioli.

Spanish potato and onion omelette with brava sauce and alioli. (Served slightly runny—ask for well-done if preferred.)

Fried Padrón peppers, lightly salted—some might be spicy!

Heritage tomato salad with extra virgin olive oil and Spanish sherry vinegar.

Fresh burrata with homemade basil pesto, dried Kalamata olives, and rocket.

Roasted aubergine with miso and a hint of citrus zest.

Crispy mushroom croquettes with a creamy mixed cheese sauce.

Golden Iberian ham croquettes with Catalan romesco sauce.

Slow-cooked pork belly with apple purée, orange segments, red chili, and teriyaki sauce.

Slow-cooked lamb shoulder with sweet potato purée, brown butter, and lamb jus.

Slow-braised pork cheek with creamy potato purée and a mild red curry sauce.

Pan-cooked chorizo with diced apple, a dish from San Sebastián.

Squid ink black rice with chopped calamari, tiger prawns, and alioli.

Traditional Valencian-style paella with chicken and vegetables