Dinner Menu

Toasted bread topped with grated tomato and extra virgin olive oil.

Marinated Gordal olives .

Cantabrian white anchovies marinated in vinegar.

Smooth and creamy semi soft cheese from Galicia, served with breadsticks, membrillo and nuts.

Rare, bold, creamy and aromatic blue cheese from Asturias, served with breadsticks, membrillo and nuts.

Hard goats cheese with a sharp, buttery flavour, matured for 4 months. Served with breadsticks, membrillo and nuts.

Selection of authentic Spanish cured meats (salchichón, chorizo and jamon de Teruel) served with breadsticks.

Acorn-fed Iberian black pig ham, matured for 36 months, served with breadsticks.

Deep fried Galician peppers with Maldon salt-some might be spicy!

Double-fried potatoes with spicy brava sauce and aioli.

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

Crispy mushroom croquettes with a creamy mixed cheese sauce.

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

Roasted aubergine with miso, toasted nuts and a hint of citrus zest.

Fresh burrata with homemade basil pesto, sundried tomatoes and pine nuts on a rocket-tomato salad.

Hand made beef meatballs cooked in a tomato sauce.

Golden Iberian ham croquettes with Catalan romesco sauce.

Chorizo sausage cooked in red wine.

Grilled chicken thigh on a Catalan romescu sauce topped with almond flakes.

Traditional Valencian-style chicken and vegetable rice with aioli.

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

Slow-braised Ox cheek served with creamy potato puree.

Deep fried anchovies.

Salt cod fritters served with homemade tartar sauce

Crispy deep fried baby squid with Padron peppers and aioli.

Pan cooked tiger pawns in a garlic and chilli infused olive oil | Bread highly recommended to dip into the delicious chilli oil.

Black squid ink rice with squid, prawns and mussels with aioli.

Oven-baked cod with aioli gratin in a Catalan-style sauce of tomato, pine nuts and raisins.

A refreshing dish of sea bass marinated in citrus juice, mixed with mango, lemongrass and ginger topped with red onion and coriander. Served cold.

Pan-fried octopus in an onion, garlic, red pepper and chilli sauce.

Crispy fried churros, dusted with sugar, served with warm chocolate fondant.

Homemade lemon curd with Lotus biscuit crumb and lightly torched meringue.

San Sebastián-style cheesecake with a touch of coffee.

Homemade apple tart served with vanilla ice cream.