| Para picar | |
|---|---|
| Le Levain bread and Hojiblanca olive oil | 3.80 |
| Almonds | 4.00 |
| Olives | 4.00 |
| Gilda | 4.50 |
| Padrón peppers | 6.00 |
| Cecina croquetas | 7.00 |
| Mussels escabeche and potato crisps | 7.00 |
| Scallops in marinara sauce (tin) | 9.00 |
| Chorizo Ibérico | 10.00 |
| Squid á la plancha | 10.00 |
| Jamón Ibérico (palet a) | 14.00 |
| Lomo Ibérico | 11.00 |
| Starters | |
|---|---|
| Potato and onion tortilla | 9.00 |
| Cockles and fino | 10.00 |
| Roast beetroot, ajo blanco and dill | 10.00 |
| Morcilla, piquillo pepper and quail egg | 11.00 |
| Sea bream, potato, celery and roast garlic | 12.00 |
| Venison carpaccio, pickled walnut, Treviso and horseradish | 13.00 |
| Mains | |
|---|---|
| Mushrooms, slow cooked egg and Jerusalem artichoke | 20.00 |
| Slip sole, red chard, artichoke and black garlic | 26.00 |
| Ibérico pork presa, Pink Fir Apple potato and parsnip | 26.00 |
| Octopus, kale, potato and violet garlic | 28.00 |
| Himalayan salt aged Delmonico ribeye, beef dripping potatoes and Béarnaise (serves two) | 65.00 |
| Sides | |
|---|---|
| Crispy Maris Piper potatoes, rosemary and garlic | 4.50 |
| Black radish, pomegranate and watercress | 4.50 |
| Sprout tops | 4.50 |
| Desserts | |
|---|---|
| Dark chocolate and olive oil ganache | 7.00 |
| Flan de queso | 7.00 |
| Milhojas | 7.00 |
| Salt caramel ice cream and espresso | 5.00 |
|
Aged Manchego, Cooldaniel Blue and Ossau-Iraty each |
4.00 |
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