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Aperitivo:
Wapengo lake rock oyster
St. Helens pacific oyster
House stuffed olives
- Boquerone & piquillo
- Anchovy & piquillo
- Wild boar salami & piquillo
Pickled Spring Bay Mussel with Iberico migas
Smoked almonds
Charcuteria:
Joselito iberico jamon
Serrano Gran Reserva Jamon
Cured chorizo
Wagyu Cecina
Wild boar Salami
House smoked pork belly
Tapas:
Fried oyster with walnut tarator
Squid ink croquette
Chicken skin and smoked paprika croquette
Baby calamari stuffed with brandade, paprika, chervil & lemon
Charcoal grilled corn with cumin butter
Spiced zucchini bomba with mojo picon and alioli
Charcoal grilled quail, hummus, pinenut, pomegranate and molasses
Montadidos:
Tomato bread / Tomato bread with Serrano jamon (toasted sourdough)
Anchovy, tomato, burrata and aged sherry vinegar on toast
Charcoal grilled octopus, spicy paprika alioli on toast
Tortilla with alioli on soft bread
Morcilla, broad beans and smoked curd on soft bread
Raciones:
Tuna tartare and crackers
Prawn, avocado and mint tortilla
Chargrilled sardines, wrapped in vine leaves stuffed with bread, cumin, lemon & pistachio
Wagyu rump cap, mojo verde and horseradish
PX braised pork jowl, cerleriac puree
Chicken in white wine, garlic and bay
Verduras:
Chargrilled asparagus, lemon, egg and migas
Heirloom carrots cooked in their juice, orange blossom, pumpkin seeds, and soft
Herbs
Freekeh and cauliflower salad, pinenuts, sumac, pomegranate, and mint
Wrinkled potatoes with mojo picon & mojo verde
Gem lettuce salad, herb vinaigrette
Dolce:
Flan de Naranja, spiced biscuit
Lemon and goats curd sorbet, sugared almonds
Chocolate croquette, anglaise, hazelnuts, choc crumb
Torrun Icecream
Churrus with chocolate
Cheese:
TBC