Tapas menu available daily from 1:30 PM to 8:30 PM
Fried potatoes, seasoned with fresh green peppercorns and tomato sauce & aioli.
Fillet of sea bass with fennel, vinegar and chilli flakes.
Mountain ham croquetas with red pepper and almond sauce.
Iberico pig cheek braised in red wine for 5 hours with confit shallots and carrots.
Moroccan pastries of spiced shallots, leeks and pistachios with black garlic vinegar.
Chicken thighs with tons of garlic, oloroso sherry and thyme.
Catalan sausage cooked in cider with tarragon, celeriac mash and a cider-mustard sauce.
Piparra sweet peppers mixed with Zorzaleña, Embrujo & Arbequina olives.
4-oz steak cooked medium with coriander
sauce and wine cured peppers.
Crispy-coated, large Gordal olives with an orange-vermouth sauce and candied orange peel.
Charred cabbage, red pepper and almond sauce and coriander lemon dressing.
Chestnut and oyster mushroom croquetas served with aioli.
3 Zamburiñas (Cantabrian scallop) on serrano ham with a lemon-coriander dressing [+Scallop £3 each].
Baked artichoke hearts with chunky cashew and spiced chickpea dip.
Feta and fresh oregano wrapped in filo pastry with honey and seeds.
Chunky prawn croquettes with seaweed aioli.
Toasted focaccia smothered in Ibérico pork with rosemary honey.
Jamon Ibérico Bellota (Acorn Fed, Red Label), Salchichon Ibérico with toasted focaccia and Piparra peppers.
Roasted aubergine, red peppers and caramelised onions on focaccia with olives.
Plenty of baguette from the wonderful and local Half Dozen Other bakery.
Menu availability might differ on weekends. Please enquire with our team for further details. Please see our printed menu for our 'special of the week' dish.
Our dessert wines come in 50ml or 100ml servings
Baked cheesecake with sherry-marinated raisins
Naturally sweet and fresh merlot from Cádiz
Figs, raisins and broad oak
Dusky chocolate and toasty oak
Seasonal expression (Spring) of the Flor. Dry and nutty.
Apricot, gooseberry and honey
Fresh and zippy peach
