Carefully selected olives from special harvests. Marinated in chilli, rosemary & garlic. Served with Spanish breadsticks.

Queen Spanish almonds fried in sunflower oil & sprinkled with sea salt & our secret rub.

Cantábrico anchovies served simply on grilled bread rubbed with extra virgin olive oil & fresh tomato. Celebrated across Spain as some of the best in the world.

Artisan Spanish bread. Simply grilled with extra virgin olive oil. Add Pan Con Tomata +£2

Superb sausage with a hint of black pepper.

Highly marbled, natural spices and Spanish paprika.

Rich, nutty & succulent ham from the shoulder.

Ultra-tender, cured with intense marbling and complex acorn notes.

Soft, sweet, smoky and well balanced.

This quality cheese has “Queso Manchego D.O.” seal of authenticity, attesting to its high quality. Very intense flavour with aromas of leather and cereal. Full body with hints of caramel.

Made from first-class cow’s milk. This mild semi-hard cheese from Lugo, Galicia has a pleasantly milky, slightly acidic flavour and is rich in fat on the palate.

The most famous Spanish blue cheese from Valdeon, a strong aroma and an intense flavour, slightly lactic, salty, piquant with a caramelised aroma and buttery texture.

Crispy fried potatoes with our “Brava” sauce & alioli.

Spanish potato omelette, arguably Spain’s national dish.

Sweet charred corn dusted with paprika and sea salt.

Sweet peppers with the odd spicy one! Served with XV olive oil & sea salt.

Creamy garlic mushrooms with a Manchego crumb.

Sweet heirloom carrots coated in a spicy, aromatic harissa.

Light and fluffy, made traditionally from Buffalo milk. Whipped in-house served with honey, fresh thyme & charred coca bread.

Tender asparagus spears served with a rich, nutty Catalan pepper sauce.

Beef & pork meatballs cooked in a smoked paprika & tomato sauce, shaved Manchego cheese.

Pork skewer marinated in our Spanish seasonings, served with romesco and olive oil.

Chicken skewer marinated in our Spanish seasonings, served with romesco and olive oil.

Authentic Spanish chorizo cooked in red Rioja wine, bay leaves & garlic.

Chicken liver parfait, Pedro Ximenez chutney, pickles & Spanish coca bread.

Spicy chorizo sausage sauteed with Spanish black pudding, tomato, saffron & butter bean stew with hispi cabbage.

Pulled lamb shoulder pressed in its own liquor then crumbed served with a pea & mint puree, crispy potato and a cherry tomato, lemon herb dressing.

Lightly cured fresh salmon, jalapeno & avocado puree, chilli, lime & coriander dressing, squid ink crackers.

Atun Crudo, tuna loin lightly cured in harissa served with burnt citrus, chives and olive oil.

Classic Andalusian dish of sizzling prawns with olive oil, garlic & chilli. Served with coca bread to mop up all that sauce.

Deep-fried baby squid with alioli, lemon wedges & Añana salt flakes.

Seabass fillet on a rich tomato, butterbean & chorizo stew.

Five freshly fried golden Spanish dough sticks, genrously dusted with cinnamon sugar. Served with the famous Pedro Mayo chocolate sauce & indulgent caramel.