Food Menu

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 ng on ion tempura ( v)
Red b erry gazpac ho
BR EA D, A NC H OV IE S & O LIV E S
Ma nz anill a o l ives 2 . 5 0
Br e 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 n ac h & c hees e s alad
Garlic praw ns w ith pas ta
M i ni s ec reto pork loi n b urgers
Chic ken al c hili ndron
Anch ovies in vinega r ( b oque 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 i nte 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 nc 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 Ibé 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 io n 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 Ja m ó n i s th e fi n es t avail abl e, B l ac k Label - Jamón 100% Ibé rico de Be llo ta & Gre e n Labe l - Jam ó n 100% Ibé rico C ebo de C a m p o , fr om p ure-bred I ber i a n p ig s , a co r n fed a n d free-r a n g e.
Jua n Pedro Domec q
from Huelva (Jabugo) 1 0/ 2 0
C OVA P E s e n c i aú n ic a
f rom L o s Pe d ro c h e s , C or do b a 7 / 1 4
Ja m on Se r r a n o
f rom D.O. Te r ue l 4 /8
Fe at u ri n g th e u n m i st ak abl e aroma of
Jab ug o w it h a lo n g a n d in t en s e af t ert as t e
Th is g re e n labe l 100% Ibé rico Ham Ce bo de
C amp o i s cure d fo r m o re than 36 m o nths and
feat u res an i nte nse fl av o ur
Cure d fo r 16 m o nths. M ild a n d ver y low i n s alt
Trio of ham 14
A j o ur n ey th r o ug h o ur th ree h a m s
tr avelli n g fr om th e n o r th 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
Fried fres h s q ui d w ith alioli 9 .50
Pork b e lly s t e a m e d b un 5 .50
Sea trout, ajob lanc o and pitu s auc e 8
C h ic ke n al c h il i n d ron 6 .50
Fi s h and Mus s el pâté 6
M i n i s e c r e t o p ork loi n b urgers 7
(Se rve d with pickle d pip a r r a p ep p er s )
Pa dron peppers (v) 6
Garlic praw ns and pas ta 9 .50
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
Re d berry gaz pacho 4
En s aladilla rus a 5
‘ Rus s i a n s ala d’
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
Fres h hake w ith hollandai s e s auc e 7
Se r ve d c o ld
C rushed t omat o sal a d ( v ) 5
Ibe ria n p o r k ( 15 0 g )
Beef
Plum a 1 2.50
An gu s b l a c k l a b e l “P ic a n h a” w it h on ion
a n d El Bie r z o p e p p e r s 1 2
I b e r i a n p o rk loi n
Aba nico 7 .50
I b e r i a n p o rk sh o ulder ext en s ion
G al ici a n b lon d e r ib of b e e f 6 9
8 0 0 g . (Se rve s 2 )
Se c reto 11
I b e r i a n p o rk sec re t o
P it u C h ic ke n Ric e 20
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 l a c k r ic e w it h s q u id and praw n s 8
Pa e ll a s
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)
Se a fo o d p a e ll a 1 5 p er pers on
C h ic ke n p a e ll a 1 0 per pers on
Ve g e t a b le p a e ll a ( v) 9 per pers on
Pa e ll a M i xt a 1 5 p e r pers on
Sk inny ch ips 3
C a br ales c h e e s e s auc e 2
Rose m ary wedg e po t at oe s 3
C h i m ic hu r r i s auc e 1
Piquillo peppers 3
D on' t w ant t o w ait ? Ev e ry Mon day thro ug h
Fr id ay our s ign at ure p ae llas will b e se rv e d
in t apas por t ion s , f re sh from the k itche n ,
e v e r y 1 0 minut e s b e twe e n 12. 30 to 2 pm.
Se a fo o d p a e ll a 7 p e r pers on
C h ic ke n p a e ll a 5 p er pers on
Ve g e t a b le p a e ll a ( v) 4.5 0 per pers on
Pa e ll a M i xt a 7 p e r p ers on
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.