£31.95 PER PERSON. EVERY SUNDAY 12 - 8PM | 90 MINS TABLE TIME | *T&C’S APPLY

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.

Artisan Spanish bread. Simply grilled with extra virgin olive oil.

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.

Pork sausage seasoned with truffle from La Rioja.

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.

From La Mancha. This cheese is cured for up to 6 months allowing time for the truffle to infuse into the milk and develop an intense cheese with complex notes of cocoa and woodland.

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.

Fried goats cheese with honey & cranberry relish.

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

Creamy garlic mushrooms with a Manchego crumb.

In-house harissa roasted cauliflower, toasted almonds & XV olive oil.

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

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

Meaty pork ribs- dry rubbed and braised to perfection before being served with a smoked chipotle alioli.

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.

Braised pork cheeks slowly cooked until tender, buttery mash, pork jus & apple.

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

Marinated octopus salad, red and green pepper vinaigrette.

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.