Food
Click here to download a pdf of our main restaurant menu
Aperitif snacks |
|
|---|---|
| Hot pickled chillies | 1.90 |
| Large Gordal olives with olive oil & orange | 3.25 |
| Manzanilla olives | 2.70 |
| Salted Marcona almonds | 3.30 |
| Spicy toasted broad beans | 1.00 |
Acorn fed Ibérico charcuterie |
|
| Acorn fed Ibérico charcuterie selection: shoulder, salchichón, loin and chorizo with bread and olive oil | 21.50 |
| Dehesa de Extremadura shoulder sliced | 14.80 |
| Gran Reserva Joselito ham – hand carved | 22.00 |
| Joselito chorizo | 5.00 |
Regional charcuterie |
|
| Regional charcuterie selection : Teruel Serrano ham, loin, chorizo and salchichón with bread and olive oil | 11.75 |
| Salchichón de Vic – traditional Catalan recipe | 5.00 |
Fine Cured Fish |
|
| Selection of fine cured fish: sardines, tuna loin, smoked mackerel , cured anchovies, mussels and squid | 12.25 |
Speciality cheeses |
|
| Farm house Mahón with tomato jam | 6.50 |
| Garrotxa goat cheese with grapes | 5.75 |
| Picos de Europa blue cheese with fig and almond wheel | 6.75 |
| Selection of regional Spanish cheeses with toast | 13.75 |
| Zamorano extra matured sheeps cheese with quince paste | 6.75 |
Spanish omelettes |
|
| Potato omelette | 4.50 |
| Potato, chorizo and pepper omelette with allioli | 4.65 |
| Spinach omelette | 4.50 |
Tapa plates |
|
| Gazpacho | 4.50 |
| Prawns cooked in garlic, chilli and olive oil | 7.95 |
| Salted anchovies on tomato bread with black olives paste | 7.00 |
| Bonito tuna and piquillo pepper salad with organic eggs | 6.75 |
| Crispy pork belly with quince sauce | 8.75 |
| Cured León beef with Garrotxa goat cheese | 6.00 |
| Deep fried Monte Enebro goats' cheese with orange blossom honey | 6.95 |
| Fried potatoes with brava sauce or allioli | 3.65 |
| Grilled lamb cutlets with allioli and fresh mint sauce | 8.95 |
| Grilled León chorizo on toast with Piquillo pepper | 6.25 |
| Iberian ham croquettes | 6.50 |
| Pan fried rare fillet steak, caramelised onions and Torta de Barros cheese on toast | 12.50 |
| Pan fried Seabass with beetroot and orange salad | 7.50 |
| Pan fried squid with green beans and Cabernet Sauvignon vinegar | 7.95 |
| Rabbit stew with pumpkin puree | 7.25 |
| Sauteed chicken livers with salty capers and fino sherry | 5.90 |
| Slow cooked summer vegetables ,fried duck egg and serrano ham or manchego cheese with salvitxada sauce | 6.95 |
| Steamed palourde clams with smoked bacon and capers | 7.75 |
| Pan fried Padrón peppers | 5.25 |
Salads |
|
| Catalan spinach with pinenuts and raisins | 5.65 |
| Green salad | 3.50 |
Breads |
|
| Bread | 1.60 |
| Country toast with allioli | 2.80 |
| Country toast with Núñez del Prado olive oil and PX vinegar | 2.80 |
| Country toast with tomato | 2.80 |
Puddings |
|
| Chocolate sponge with vanilla ice cream and PX sherry | 5.00 |
| Crema catalana | 4.50 |
| Fresh goats milk yoghurt with orange blossom honey | 3.95 |
| Ice cream or sorbet | 3.50 |
| Strawberries with goats cheese icre cream | 5.00 |
Hot Drinks |
|
| Coffee with milk (café con leche) | 2.25 |
| Enric Rovira dark hot chocolate | 2.75 |
| Espresso | 1.80 |
| Espresso with a splash of milk (cortado) | 2.00 |
| Espresso with brandy or rum | 3.00 |
| Tea - breakfast, earl grey, fresh mint or camomile, Da Fang loose green tea | 1.50 |