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APERITIVO

• Almonds   3.50
  
• Spanish Olives   4.25
  
• Pork Scratchings   3.95
  

OYSTERS

• Trio of Native Oysters   13.25
  Parmesan foam, Passion Fruit & Tempura Chilli or served with Tabasco & lemon on request

BREAD & CHARCUTERIE

• Spanish Jamón   8.95 / 16.95
  With Pico's breadsticks 40g/80g
• Baked Camembert   14.95
  to share - with honey & tomato jam served with toasted bread
• Charcuterie Board   16.95
  selección of cured meats & cheeses
• Padron Peppers   7.25
  Galician peppers served with PX & sea salt
• French Bread   3.95
  anchovy butter or tomato, garlic & sea salt

STARTER PLATES

• Sopa   8.25
  freshly home-made seasonal soup, served with croutons
• Croquetas de Morcilla   8.50
  Leon black pudding, apple and vanilla sauce and alioli
• Moules Mariniere   10.95
  classic Marseille dish cooked with garlic, cream, shallots in cava & a chunk of bread
• Pork Cheeks   11.95
  slow-braised in PX, served with a pomme purée & apple
• Grilled Squid   9.50
  baby squid served with Catalan beans, purée, chorizo and pea shoots
• Gambas al Ajillo   10.95
  classic Spanish garlic prawns cooked with chilli & brandy
• Berenjenas Fritas   8.25
  fried aubergine with honey and goat’s cheese from Andalucia

MAIN PLATES

• Basque Hake   19.95
  served with Spanish onion, asparagus, peas, rosemary potatoes & Txakoli sauce
• Suckling Lamb   39.95
  served with rissole potatoes, beans & greens - perfect for sharing
• Iberian Pork Tenderloin   20.95
  famous Spanish loin served with mixed peppers, pomme purée & red wine jus
• Grilled Chicken   17.25
  Corn-fed chicken in a romesco & sage oil sauce served with Cataluña beans
• Canelon de Rustido   15.95
  Spanish cannelloni filled with pork, beef shin & white Espagnole sauce
• Spaghetti Bottarga   16.95
  served with squid, prawns, chilli, garlic and parmesan crumbs

GRILLED MEAT & FISH

• Market Fish 200g  
  
• Fillet 250g  
  
• Sirloin 300g  
  
• Suckling Pig 300g  
  
• Bone in Rib  
  All steaks are served with French Fries or Side Salad. Add Peppercorn, Idiazabal Cheese sauce or Riojan Jus for 2.00

SIDES, VEGETABLES, SALADS

• French Fries   4.50
  French-fried Batonnet chips
• Creamed Mushrooms   4.75
  Double cream, onion, garlic & chilli
• Chickpeas & Spinach   4.25
  braised with garlic and spices
• Valencian Tomato Salad   6.25
  dressed in oil and served with goats cheese
• Grilled Vegetables   5.95
  grilled with salt & virgin olive oil
• Truffled Mac & Cheese   5.25
  Spanish fideos in cream & Idiazabal cheese

DESSERTS & CHEESES

• Our deserts are homemade and change daily, please ask a team member for today's selection

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Saturday Brunch

Served 10:30am to 3pm

Small Plates "Tapas"

• Pan Con Tomate (VE)   3.95
  Toasted Ciabatta with Tomatos (Add Jamon £3)
• TOSTADA (V)   4.25
  Toasted Ciabatta with Jam
• CROQUETAS DE JAMÓN   8.50
  Served With Spicy Alioli & Manchego Cheese
• CHORIZO A LA SIDRA (GF)   7.95
  Roasted With A Vintage Cider Reduction
• CALAMARES   8
  Served With Alioli And Fresh Lemon
• GARLIC PRAWNS   10.95
  Cooked In Garlic And Chili Oil & Served With Crispy Croutons
• FRIED AUBERGINE (V)   8.25
  Coated In Honey & Served With Goats Cheese
• PADRON (VE)   7.25
  With Sea Salt and PX /cider reduction

Spanish Eggs "Huevos Espana"

• PAN CON AGUACATE Y HUEVOS (V)   9.95
  Avocado & Eggs on Toast
• EGGS BENEDICT   11.95
  With Morcilla & Paprika Hollandaise
• FOLDED OMELETTE   11.95
  With Fries or Salad
• EGGS ON TOAST (V)   9.95
  Poached, Fried or Scrambled
• HUEVOS A LA FLAMENCA   10.95
  Baked Eggs with Chorizo, Tomatoes, Chili & Potatoes
• EGGS ROYALE   13.95
  With Salmon & Paprika Hollandaise
• ADD CHORIZO   3
  
• ADD SALMON   4
  
• ADD AVOCADO   3
  
• ADD MORCILLA   3.50
  

Large Plates "Platos"

• FULL SPANISH BREAKFAST   14.95
  With Chorizo, Morcilla and Fried Jamón
• VEGETARIAN BREAKFAST (V)   12.95
  With Avocado, Tomatoes and Asparagus
• PICAÑA MINUTE STEAK   15.95
  With Fries or Green Salad
• CHORIZO BURGER   14.95
  With Fries or Green Salad
• ENSALADA TOMATE (V)   13.95
  With Pickled Red Onion, Avocado & Goats Cheese

Sides "Acompañamientos"

• PATATAS FRITAS (VE)   4.50
  
• GARLIC MUSHROOMS (VE)   4.75
  
• PATATAS BRAVAS (V)   6
  
• GREEN SALAD (V)   5.25
  

Brunch Drinks "Bebidas"

• MIMOSA   8.50
  
• BLOODY MARY   8.50
  
• PEACH BELLINI   8.50
  
• SANGRIA   6.50
  
• PROSECCO OR CAVA   6.95
  

• Why not try our “Bottomless Brunch” £39.95 pp includes one large brunch dish, green salad or fries from above and bottomless house prosecco or cava T&Cs Apply (Not limited, however reservations only, up to 6 guests, all table guests are required to dine from same “Bottomless” menu and offer is time limited for 2 hours)

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Nibbles

• Tres Native Oysters   11.95
  
• Baked Normandy Camembert   12.95
  
• Freshly Baked French Baguette   3.50
  
• Pan Con Tomate   3.50
  
• Padron Peppers   7.25
  

Starters

• Sopa   7.95
  
• Grilled Squid   8.95
  
• Moule Mariniere   9.95
  
• Berenjenas Fritas   7.95
  

Mains

• Basque Hake   18.95
  
• Vegetable Spaghettini   13.95
  
• Valencian Tomato & Goats Cheese Salad   13.95
  
• Fish of the Day - Market Price  
  

Sides

• French Fries   4.25
  
• Creamed Mushrooms   4.50
  
• Chickpeas & Spinach   4.25
  
• Green Salad   4.25
  
• Grrilled Veg   5.25
  

Sunday Roast

LUNCH 12:00pm – 6:00pm

Starters

• Padron Peppers   7.25
  Galician peppers served with PX & sea salt
• Jamón Croquetas   8.50
  delicious cured ham and creamy béchamel croquettes
• Chorizo Mussels   10.95
  cooked with cava, chorizo, garlic, cream & shallots
• Garlic Prawns   10.95
  classic Spanish garlic prawns cooked with chilli & brandy

Mains

• Slow-cooked Lamb   21.95
  with a Riojan Red Wine Jus
• Galician Beef Sirloin   20.95
  with a Spanish Brandy Jus
• Baby Corn Fed Chicken   18.95
  with Madeiran Sauce or Gravy
• Roasted Sea Bass Fillets   18.95
  with Thermidor Sauce
• Vegetable Roast   14.95
  with all the trimmings
• Additional Gravy Serving   2.00
  

• All main courses are served with Roasted Potatoes, Caramel Glazed Carrots, Seasonal Greens, Honey-roasted Parsnip Puree, and Yorkshire Pudding. (Please check for variations)