PARA PICAR

PAN (V) 3.00
organic bread from Rex, arbequina olive oil

PAN DE CRISTAL (V,D) 3.95
spanish artisan bread, tomato & garlic

MANZANILLA OLIVES (G,D,V) 3.30
whole green manzanilla olives

ALMENDRAS (G,D,V) 3.20
marcona almonds with sea salt

TABLA DE FIAMBRE (G,D) 8.00
selection of spanish cured meats

TABLA DE QUESO (G) 7.95
a selection of Spanish cheeses

Allergy Advice:
If you have any questions on ingredients or need allergy advice please ask your waiter.
G = gluten free D = dairy free V = vegetarian

PLATOS CON CARNE

CROQUETAS (4)  – 6.00
ask your server for todays choice

HUEVOS ROTOS (G,D)  4.75
fried potato & egg with serrano ham

CORDERO SEGOVIANO (G,D)  10.95
slowly cooked lamb, smoky parsnip puree

ALBONDIGAS  8.00
spanish meatballs, tomato sauce

SECRETO IBERICO (G,D)  10.50
the hidden cut from the iberico pig, naturally fatty and full of flavour, mojo potatoes

CHORIZO AL VINO BLANCO (G,D)  7.00
chorizo cooked in white wine

CARILLERA  8.50
tender beef cheek with creamy mash

COCHINILLO (G,D)  14.50
roast baby suckling pig from Segovia, date chutney, caramelised apple

VEGETARIANO

ENSALADA DE BURRATA (G,V) –  8.95
fresh creamy mozzarella, black olives, tomato

PIMIENTOS DE PADRÓN (G,D,V) 5.00
with sea salt, mostly mild sometimes hot

QUESO DE CABRA CON MIEL (G,V) 5.95
soft goats cheese baked in the oven with honey & thyme

CHAMPIÑONES (V) – 5.95
creamy garlic mushrooms

TORTILLA ESPAÑOLA (G,D,V) – 5.00
potato & onion omelette

PATATAS BRAVAS (G,D,V) – 4.75
spicy tomato & ali oli potatoes

BERENJENAS FRITAS (D,V) – 4.50
fried aubergine drizzled with honey

TIMBAL DE VERDURAS (G,D,V) – 6.95
tower of vegetables with garlic

ESPECIALES

 

CHANGE DAILY

MARISCOS Y PESCADOS

SALMÓN AHUMADO – 9.25
smoked salmon, mango, dill yoghurt

SALMÓN Y AGUACATE – 8.50
diced salmon, smashed avocado

TATAKI DE ATÚN – 14.00
seared tuna, wasabi

BACALAO VIZCAINA (D) – 12.95
baked cod, red pepper salsa

GAMBAS AL AJILLO (G,D) 9.50
peeled king prawns, olive oil & garlic

CALAMARES FRITOS (D) 9.50
fried squid, garlic mayo

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POSTRES

SOPA DE CHOCOLATE BLANCO CON BOLA DE TRUFA (V) – 7.50
white chocolate soup with truffle & assorted fruit

NUTELLA CHEESECAKE (G) – 6.50
mascarpone & nutella on buttery ginger base

TARTA DE SANTIAGO (V) – 5.95
almond cake served with clotted cream ice cream

CHURROS – 4.00
with hot chocolate sauce

TABLA DE QUESO (V) – 10.95
a selection of spanish cheeses

HELADOS (V) – 4.00
ice cream & sorbets (2 scoops)

SHERRY

Why not try as an aperitif

TIO PEPE – FINO 4.75
Pale, bone dry and ultimately refreshing, perfect with olives

VINO AB AMONTILLADO  4.75
Dry, savoury and refreshing with hints of almonds and hazelnuts

ALFONSO OLOROSO 4.75
Dark amber, dry and full bodied with nutty and caramel flavours

NECTAR PEDRO XIMENEZ – GONZALEZ BYASS 4.95
Very sweet and dark with unctuous flavours of figs, raisins and dates