From Para Picar
to El Postre.

buttery roasted Spanish almonds, black truffle, sea salt

warm citrus-kissed olives, garlic & fresh herbs

light, crispy pork crackling, smoked paprika

plump, juicy Spanish olives with a gentle kick

grilled rustic bread, tomato, confit garlic, Spanish olive oil

acorn-fed, aged 36 months, hand-sliced, made for fino sherry

delicately cured Spanish mountain ham

silky white anchovies, vinegar & olive oil

aged sheep's cheese with black truffle

nutty, firm Spanish sheep's cheese

anchovy skewers with gordal olive and piparra pepper

warm bacon-wrapped dates, Ermite blue cheese

crispy and creamy manchego croquettes, piquillo sauce

flaky pastry, chorizo, rosemary honey

lemony whipped ricotta, olive & piparra relish, rustic bread

fresh local tuna, piparra vinaigrette, fennel, green apple, Ibérico lardo, potato chips

tender lamb & beef meatballs, tomato-fennel sauce

juicy prawns, chorizo, potatoes, garlic & pimentón butter

ultra-crispy potatoes, spicy tomato sauce, saffron aioli

warm flaked olive oil poached lingcod, espelette & lemon, new potato with black olive & crispy quinoa

whipped ricotta on toast with white anchovy, green olive & honey

goat cheese, arugula verde, espelette, Spanish olive oil

ricotta, garlic breadcrumbs, orange dill vinaigrette

flaky sea salt, lemon, charred edges

hazelnut romesco, sherry glaze, mint, manchego

tender grilled squid, radish & arugula salad, piquillo pepper sauce

saffron aioli, fennel, olive, piparra, crispy potato, herbs

eggplant purée, piquillo peppers, marcona almond, mint, spiced jus

grilled over high heat, finished with sea salt sherry-caper salsa verde and crispy shallots. Ideal for sharing.

burnt top, silky centre, quince purée, just-sweet enough

warm sugar churros, single origin chocolate sauce