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COMEDOR

Basque cookery in the dining room. Whole fish and big cuts of meat, wood fire roasted and grilled over the embers in our Pereruela oven

—  RACIONES  —

Modern dishes that capture the flavours of the Basque region
 

 

—  Arroz Con Carabinero  —
Bomba rice coated in squid ink sauce with Carabinero Prawn cooked over embers
£10

— Ibericao Carrillada  —
Iberico Pig Cheek cooked in Red Wine and Olorosso Sherry
£8

—  Gambas A La Brasa  —
Patagonian Red Prawns cooked over embers and served with Ajillo oil
£12

—  Alcochofas Fritas  —
Deep fried artichokes in Alhambra batter. Chilli jam & Jamon
£6

— Coliflor Bravas  —
Roasted Cauliflower with Bravas Salsa & Alioli
£4.50

 


— CHARCUTERIA 

— Jamon Iberico Puro  —
Hand Sliced Acorn Fed, 100% Pure Bred Jamon Iberico from Maldonado (Extremadura) 3 Years Aged (GF)
portion £29 / half portion £16

— Tabla Mixta  —
Selection of cured Meats and handmade artisan Cheeses 
£18

— Jambon De Bayonne  —
£7.50

— Chorizo Iberico De Bellota  —
£7.50

— Boquerones —
Hand filleted in Getaria, Basque Country.
£8.50 

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ASADO


—  POSTRES  —

Handmade daily, exclusively in-house

—  Queso Y Membrillo  —
Selection of Spanish Cheeses & smokey Membrillo. 
£6

—  La Vina Cheesecake   —
Burnt baked Cheesecake, Pedro Ximenez soaked Raisins. 
£4.50

—  Churros Con Xocolat  —
Deep fried dough fingers tossed in Cinnamon Sugar served with hot Chocolate Ganache 
£4.50

—  Torrada Y Orochata  —
Basque Bread & Butter Pudding served with Orochata Ice Cream 
£4.50

 

 

 


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