APERITIVOS

Bread with olive oil V . . . . . . . . . . . . . . . . . . . . . . . 3 Toasted bread with tomato V . . . . . . . . . . . . . . 3 .5

Dishes may contain traces of nuts. V denotes vegetarian. G denotes gluten-free. If you require any dietary or allergy information please ask. A discretionary 12.5% service charge will be added to your bill. Prices include VAT.

Croquetas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6 / 12with Serrano ham. Our signature tapa

Tortilla V G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6Spanish omelette with potato & onion

Patatas bravas V . . . . . . . . . . . . . . . . . . . . . . . . 5 .5potatoes with spicy brava sauce & alioli

Padrones V G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6Galician Padrón peppers & sea salt

Calamares . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8fried baby squid with alioli

Gambas G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 9prawns in garlic sauce with a hint of cayenne pepper

Pulpo G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12 .5grilled octopus with potatoes & pimentón de la Vera

Chorizo G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 .5chorizo cooked in cider with chickpeas

Albóndigas . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 7 .5beef meatballs, fried potatoes & Vizcaína sauce

Chorizo lollipops . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5 .5fried in tempura batter with pear alioli

Ibérica burgers . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7two secreto pork sliders with pickled piparra peppers

Twice cooked lamb G . . . . . . . . . . . . . . . . . 8 .5with marinated cherry tomatoes& red peppers from León

Crispy chicken G . . . . . . . . . . . . . . . . . . . . . . . . 7 .5confit chicken thigh with romesco sauce & hazelnuts

Vermouth mussels . . . . . . . . . . . . . . . . . . . . . 6 .5in a white vermouth sauce with leek & onion,served with toast

Cod brandada G . . . . . . . . . . . . . . . . . . . . . . . . . 5 .5salt cod with vegetable crisps

Poached hake G . . . . . . . . . . . . . . . . . . . . . . . . . 8 .5with hollandaise sauce & baby gem

Pear & spinach salad G . . . . . . . . . . . . . . . . 5 .5with La Peral blue cheese, pine nuts & raisins

Cantabric tuna salad G . . . . . . . . . . . . . . . . 6 .5flaked tuna with red pepper, caramelised onion, avocado & baby rocket

Warm lentil salad V G . . . . . . . . . . . . . . . . . . . . .6with soft cooked egg, pea shoots & roasted baby carrot

Beef tomato & salmorejo V . . . . . . . . . . 5 .5with garlic breadcrumbs & beetroot granita

Artichoke hearts . . . . . . . . . . . . . . . . . . . . . . . . 4 .5fried in breadcrumbs, stuffed with ham & onion on a Sherry sauce

Asparagus toast . . . . . . . . . . . . . . . . . . . . . . . . . 5 .5with Manchego, onion confit & truffle oil

Spring vegetables V . . . . . . . . . . . . . . . . . . . . . 6 .5sautéed seasonal vegetables topped with melted Idiazábal cheese

Black rice G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 8prawn & squid ink rice served with alioli

Pitu chicken rice G . . . . . . . . . . . . . . . . . . . . . . . 12

free-range cockerel with piquillo pepper

Chicken paella G . . . . . . . . . .12 per person

traditional dry-style Valencian paella with chicken & vegetables

Seafood paella G . . . . . . . . . . .15 per persontraditional dry-style Valencian paella with prawns, squid & langoustines

Paellas can be ordered for two or more people

CLASSIC TAPAS IBéRICA TAPAS

RICE DISHES

FROM THE GRILL

Pluma . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 .5

Secreto . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .11 .5

Pluma & secreto are served with Mojo Rojo sauce, rosemary potatoes & peppers

Lamb chops G . . . . . . . . . . . . . . . . . . . . . . . . . . . 12 .5with Mojo Verde & papas arrugás

Our classic tapas dishes are made using Spanish ingredients and traditional recipes

Enjoy our own interpretation of contemporary Spanish dishes. Stylish presentation and bold flavours, let each plate of food transport you to modern Spain

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Our rice dishes take a little longer to prepare and will arrive after your tapas

We source the very best native Iberico pork for our pluma and secreto cuts

Manchego G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 4the iconic sheep cheese from Castilla

Trío of hard cheeses . . . . . . . . . . . . . . . . . . 7 .5Idiazábal, Mahón & Ibores served with quince

Trío of soft cheeses . . . . . . . . . . . . . . . . . . . . 7 .5Urgel, San Simón & La Peral served with quince

Artisan cheese selection . . . . . . . . . . . . . . . . . 10San Simón, Mahón, Ibores, La Peral & Manchego, served with quince

ARTISAN CHEESES

Cecina G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6 .5air cured beef with an intense smokey flavour

Sobrasada . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5soft chorizo pâté served with toasted bread

Trío of chorizos . . . . . . . . . . . . . . . . . . . . . . . . 6 .5three chorizos - one smokey, one spicy& one 100% Ibérico pork served with picos

Cured meat selection . . . . . . . . . . . . . . . . . . 10spicy chorizo, lomo, fuet & cecina, served with picos

CURED MEATS

Half & half selection . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .8 .5a mix of cheese & cured meat cuts

Boquerones G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 5 Anchovies G . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7 .5

Juan Pedro Domecq G . . . . . . . . . . 11 / 22four-times awarded 3 gold stars as best Ibérico ham, cured for 42 months

COVAP Alta Expresión G . . . . . . . . . .8 / 16cured for over 24 months in a traditional way

Jamón Serrano G . . . . . . . . . . . . . . . . . . . . . 4 / 8cured for 16 months mild & low in salt

Trío de Jamones G . . . . . . . . . . . . . . . . . . . . . . 15 a tasting platter of all three

JAMÓN

The quality of flavour and texture of Jamón

Ibérico varies by grade and is a direct result

of the lifestyle, diet and breeding of the pig.

Our Jamón Ibérico is made from 100% pure-

breed, black Iberian pig. These pigs mature

slowly; freely-roaming the beautiful Spanish

countryside, grazing in fields and acorn

woods. Depending on the producer and the

desired intensity of flavour, the meat is hung

for as long as four years, before this excellent

product is ready to eat.

Nacho Manzano, our Michelin-starred Executive Chef, grew up in the tiny village of La Salgar in the northern Asturias mountains, where he learnt to cook with his grandmother and mother. Under his guidance, our restaurants celebrate the spirit and style of our homeland with the finest food, the best wines, and a truly authentic experience of Spain.

t a p a s r e s t a u r a n t & b a r