- Iberica

Authentic spanish cuisine
The true tas te of Spain , cre ate d in th e As tur i an Mount ains . . .
For nea r ly a dec a de n ow we ' ve m a de it ou r mission t o redefin e t he w ay Spa n ish f ood is expe rie nce d he re in the UK . Q ual ity and prove nance are at
t h e ver y h ea rt of wh at we do , b e gi n n in g w it h ou r Ja mon I b éric o - it 's t he very b est t hat Spain has to off e r, 100% Bl ack l abe l . O ur tapas and
signat u re d ish e s a re c re at e d u s i n g o n ly t he hig hest q u alit y in g redien t s sou rc ed direc t ly f rom l ocal produce rs, with e ve ry dish de signe d by award
winning exec c h e f , Na c h o M a n z a n o - a hero in modern Spa n ish f ood. Comp let e you r meal with fabul ous wine s, cavas and she rrie s, hand-picke d
by o ur s om m e l ie r f rom ren ow n ed b odeg a s a n d immerse you rself in Ibé rica, the true taste of Spain.
lunch menu
15 per pers on
Cho o se o ne tapa fro m each sectio n
Salmorejo w ith apple gran ite ( v)
Spri n g onion tempura (v)
Red b erry gazpac ho
BRE A D, A NC H OV IE S & O LIV E S
Ma nz anill a o l ives 2 . 5 0
Bre a d w it h o l ive oil 2 . 5 0
Anch ovies 6.50
Toa st e d b r e a d w it h t om at o 3
Selec tion of Ib éric a c roq uettes
Fried c hori zo lollipop
Pear, s pi nac h & c hees e s alad
Garlic praw ns w ith pas ta
M i n i s ec reto pork loi n b urgers
Chic ken al c hili n dron
Anch ovies in vinega r ( boq ue ron e s) 5
ARTI SA N C H EES E S
I ncre d i b le f ull flav o ured c h ees es s el ec t ed from t h e fine st pro duce rs Spai n has to o ffe r. Se r ve d in 35 g p o r tio n s fo r s h a r in g
Id ia z abal 2.50
S a n Si m ón 2
Ur g e ll 2 . 5 0
Ib ores Pi mentón 2.5 0
S he e p , m e d iu m h a rd , med iu m in t en s it y
f r om Nav a rra
C ow, s em i -soft, low i nte nsity from G alici a
Cow, se m i soft, low i nten s ity fr om
Cataluña
Go at, m edium h a rd, m edium i n ten s ity fr om
E x trem a dur a
Ma nch ego Artisan cu r e d 3
Tor t a d e Tr uj illo 8
Sa nt a G a d e a M i n i b lac k lab el 6
Blau de Bufala 4
S he e p , m e d iu m h a rd , med iu m in t en s it y
f r om C a st illa La M a n c h a
S h eep , s oft, high Inte nsity from Ex tre m adura
G o at, soft, m e dium i nten s ity fr om
Castilla y Le o n
Water Buff alo , s oft, h ig h i n ten s ity fr om
C ataluñ a
Ma hón 2.50
G om be r 3
Cow, h a rd , m e d iu m i n t en s it y f rom
B al e a ric Isla n d s
C ow, s em i -soft, low i nte nsity from Cantabri a
Sp a n i s h c h e e s e s elec tion w ith q ui n c e 10 (v)
Ple ase ask the waite r fo r o ur cur ren t s electi o n
CURED MEATS
B e e f Cecina 4.50
D úo of c h or i z o s 4 . 5 0
C h or i z o 1 0 0 % I b é r ic o de b ellota 5 .50
A i r cu red b e ef w it h a t ouc h of s moke
C l as s ic cho ri zo , spicy and sm o ke d
Cho ri zo Ibe rico m ade with th e tr a diti o n al
re cipe from Jabugo
Se le ction of cu red m e at s 6
Chor i z o , Lom o , Fuet an d C ec in a)
H al f & H al f 6
Cured Ib eri an ac orn-fed " Pres a"
( Lomito de Bellota) 6 .25
A n i n credi ble cured m eat fr om th e h ea d of
th e loi n , reg a rded a s o n e th e fi n es t
S el ec t ion of che e se s and cure d m e ats
JAM O N I B ÉRI C O PU R O D E B E LLO TA
O ur delic i o u s, aw a rd w in n in g Jamon orig in at es f rom the pure -bre d Ibe ri an pig, fre e -range and fe d o nly o n aco rns. S e r v e d i n 3 0g o r 6 0g p o r t i o n s f o r sh ar i n g
E XT REM Puro from D e h e sa de
E xtremadura 10 / 20
Ju a n Ped ro Dom e c q
f rom Hue lva ( Ja b ugo ) 1 0 / 2 0
Alt a E xp r e s ión
f rom L o s Pe d ro c h e s (Cordob a) 10/20
A n i n t en se swe et h a m w it h a c omp l ex
an d e le ga n t flav o u r
Feat u ring the unm i stakable arom a of Jabugo
w it h a l ong and i nte nse afte rtaste
A tantali si ng Jam o n w ith a tr a diti o n al
fl av o ur and soft, swe e t a fter ta s te
Trio of Ib éric os 2 2
A j o ur n ey th r o ug h o ur th ree I bér ico h a m s
tr avelli n g fr om th e cen tre to th e s o uth of
Sp a i n
If you re q u i re a ny die t a r y or alle r g y i n for m at ion , p le a s e a s k a m e m b e r of s t a ff . P le as e n ote our di s hes may c ontai n trac es of nuts .
A di sc r e t ion a r y 1 2 ,5 % s e r vic e c h a r g e w ill b e a d d e d t o yo u r bill. Pric es i nc lude VAT.
V E GETA B L ES
E G G S & C R OQUE TTE S
F R OM THE LA N D
FROM T HE SEA
Gre e n asparag u s toa st ( v ) 5
C l a ssic Tor t ill a ( v) 6
Fr ie d c h or i z o lo ll ip ops 5
Galic i an s tyle oc topus a la gallega 9
(Se rve d with a pe ar alio li s auce)
Spring onion tempura ( v ) 4
H a m cro q ue t t e s 6 / 1 2
Pe a r, spinach and ch e e se sal a d 5 . 5 0
C h e e se c ro q ue t t e s 5 / 1 0
Patatas bravas (v) 5
M i xe d ha m
a n d ch ee s e c ro q ue t t e s 5 . 5 0 / 1 1
Pork b e lly s t e a m e d b un 5 .50
C h ic ke n al c h il i n d ron 6 .50
M i n i s e c r e t o p ork loi n b urgers 7
Fried fres h s q ui d w ith alioli 9 .50
Fi s h and Mus s el pâté 6
Garlic praw ns and pas ta 9 .50
(Se rve d with pickle d pip a r r a p ep p er s )
Pa dron peppers (v) 6
En s aladilla rus a 5
Ib é rico h a m , e g g a n d c h ip s 7 . 5 0
Sp a n i s h foie s al a d 7
‘ Rus s i a n s ala d’
Re d berry gaz pacho 4
Sl ic e d c o oke d b e e f w ith dres s i ng 6 .5 0
Salm orej o pu rée
with apple granite ( v ) 4 . 5 0
( Se r ved c o ld )
C rushed t omat o sal a d ( v ) 5
FR OM T H E S E A
FR OM THE LA ND
Ibe ria n p or k ( 15 0 g )
Plum a 12.50
I b e r i an p o rk loi n
Aba nico 7 .50
P it u C h ic ke n Ric e 2 0
Segovi an s uc kli ng pig 19 5
(S e rv e s 2-4 pe ople )
Ap p r ox . 6kg . ( Plea s e o rder 12 h o ur s
i n a dva n ce) (Se rv e s 6-1 0 p e op le )
B a by m on kfi s h w it h c i d e r vi n e g a r
a n d po t at o p u r é e 1 0
B l a c k r ic e w it h s q u id an d praw ns 8
Fille t of m a c ke r e l w it h a n e s c a b e c h e
a n d cl a m s auc e 5 . 5 0
Pa e ll a s
Se c ret o 11
O ur traditi o nal and fres h ly m a de s ig n ature
pae llas are m ade to o rder & requi re 4 0
m i nute s to pre pare . (Ser ves 2)
I b e r i an p o rk sec re t o
Se a fo o d p a e ll a 1 5 p er pers on
Be ef
C h ic ke n p a e ll a 1 0 per pers on
I b e r i an p o rk sh o ulder ext en s ion
Angus bl ack l abel “P ica n h a” wit h
onion and El Bierz o pe ppe r s 1 2
Ve g e t a b le p a e ll a ( v) 9 per pers on
S k i n ny c h ip s 3
Angus bl ack l abel c on fit sh or t rib
w ith m oj o verde 1 2 . 5 0
Rose m a r y w e dg e p o t at o e s 3
Galic ian blonde rib of be e f 69
C a b rale s c h e e s e s auc e 2
8 00g . ( S erve s 2 )
Pa e ll a M i xt a 1 5 p e r pers on
P i q u illo p e p p e r s 3
C h i m ic hu r r i s auc e 1
All of our h ot & cold di s h es a r e ava ilable to ta ke away - s i mp ly c all your loc al I b é ric a or c h e c k our w e b site for de ta il s.
If you re q u i re a ny die t a r y or alle r g y i n for m at ion , p le a s e a s k a m e m b e r of s t a ff . Pleas e note our di s hes may c ontai n trac es of nuts .
A d i s c r e t ion a r y 1 2 ,5 % s e r vic e c h a r g e w ill b e a d d e d t o yo ur b ill. Pric es i nc lude VAT.