Sunday Endless Tapas

Olives marinated in chilli, rosemary and garlic. Served with Spanish breadsticks.

Almendras fritas Especiadas. Queen Spanish almonds fried in sunflower oil, sprinkled with sea salt and our secret rub.

Cantábrico anchovies on grilled bread rubbed with extra virgin olive oil and fresh tomato.

Artisan Spanish bread grilled with extra virgin olive oil. Add pan con tomate £2.

Superb sausage with a hint of black pepper.

Highly marbled, with natural spices and Spanish paprika.

Rich, nutty and succulent ham from the shoulder.

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

Soft, sweet, smoky and well balanced.

Authentic Queso Manchego D.O. Full-bodied, with intense flavour and hints of caramel.

Mild, semi-hard cow’s milk cheese from Lugo, Galicia, with a milky, slightly acidic flavour.

Spanish blue cheese from Valdeón with an intense, salty, piquant flavour and buttery texture.

Crispy fried potatoes with our Brava sauce and alioli.

Spanish potato omelette.

Sweet charred corn dusted with paprika and sea salt.

Sweet peppers with the odd spicy one, extra virgin olive oil and sea salt.

Creamy garlic mushrooms with a Manchego crumb.

Sweet roasted heirloom carrots coated in spicy, aromatic harissa.

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

Light and fluffy buffalo-milk ricotta, whipped in-house and served with honey, fresh thyme and charred coca bread.

Beef and pork meatballs in a smoked paprika and tomato sauce, with shaved Manchego.

Pork skewer marinated in 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 and garlic.

Chicken liver parfait, Pedro Ximénez chutney, pickles and Spanish coca bread.

Spicy chorizo sautéed with Spanish black pudding, tomato, saffron and butter bean stew with hispi cabbage.

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

Lightly cured fresh salmon, jalapeño and avocado purée, chilli, lime and coriander dressing, and squid ink crackers.

Sizzling prawns with olive oil, garlic and chilli. Served with coca bread.

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

Seabass fillet on a rich tomato, butter bean and chorizo stew.

Tuna loin lightly cured in harissa, served with burnt citrus, chives and olive oil.

Five freshly fried golden Spanish dough sticks dusted with cinnamon sugar. Served with Pedro Mayo chocolate sauce and indulgent caramel.