Tapas menu available daily from 1:30 PM to 8:30 PM
5 crispy-coated, large Gordal olives with an orange-vermouth sauce and candied orange peel.
Occasionally, but mostly non-spicy fried green peppers with salt flakes.
4 chunky prawn croquettes with seaweed aioli.
Whole Cod fillet with fennel, capers, vinegar and chilli flakes.
Iberico pork flank-steak (Abanico) with celeriac mash and cider-tarragon sauce.
Gently spiced casserole of whole duck leg finished with prunes
4 mountain ham croquetas with romesco sauce.
2 slices of toasted sourdough covered in Iberico pork and rosemary honey.
Roasted wild mushrooms, mushroom cream and almond and hazelnut romesco.
Fried potatoes, chilli-tomato sauce and aioli.
Iberico pâté, morcilla, salchichón and smoked chorizo served with sourdough.
2 slices of toasted sourdough covered in a mild Asturian blue cow’s cheese with a poached pear.
3 Zamburiñas (Cantabrian scallop) on serrano ham with a lemon-coriander dressing.
Roasted and stuffed baby squid with nuts and an ink sauce.
Aged beef sirloin, served medium with a classical peppercorn sauce.
Iberico pig cheek braised in red wine for 5 hours with confit shallots and carrots.
4 chestnut and oyster mushroom croquetas served with aioli.
2 slices of toasted sourdough covered in slow roasted Murcian tomatoes, oil and salt.
3 Moroccan pastries of spiced shallots, leeks and pistachios with black garlic vinegar.
Charred cabbage with romesco sauce and lemon-coriander dressing.
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
