Tapas menu available daily from 1:30 PM to 8:30 PM
Fried potatoes, seasoned with fresh green peppercorns and tomato sauce & aioli.
Cod fillet with fennel, capers, 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.
Gently spiced casserole of whole duck leg finished with prunes
Catalan sausage cooked in cider with tarragon, celeriac mash and a cider sauce.
Hake and clams in a parsley, citrus and white wine sauce.
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.
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.
Occasionally, but mostly non-spicy fried green peppers with sea salt [160g]
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
Dusky chocolate and toasty oak
Seasonal expression (Spring) of the Flor. Dry and nutty.
Apricot, gooseberry and honey
Fresh and zippy peach
Big, smoky oak, muscovado and figs
