Tapas Menu

Our deliciously festive 2019 Christmas Menu is now available for order. Please contact us for reservations.

Menu correct as at 7th March, 2019. Subject to change based on availability and demand

Spanish crisps £1.50
Kikos £2.75
Manzanilla green olives £2.95
Sourdough bread with balsamic olive oil £2.95
Pan con Tomate £2.95
Croquetas de Jamon
(homemade ham croquettes)
Pacenta al Horno
(slow-roasted pork belly)
Chorizo con Vino de Jerez
(pan-fried chorizo with sherry)
(homemade Spanish meatballs)
Alitas de Pollo
(chicken wings marinated in sherry and herbs)
Costillas al Vino
(marinated ribs with barbeque sauce
Pinchitos de Pollo
(spiced chicken breast skewers)
Patatas Bravas
(with spicy tomato sauce or alioli sauce)
Padron Peppers
(small Galician green peppers)
Tortilla Espanola
(homemade Spanish potato and onion omelette)
Champinones al Ajillo
(pan-fried garlic mushrooms
Pimientos del Piquillo Rellenos
(piquillo peppers stuffed with soft cheese and mushrooms)
Pastel de berenejanes
(aubergine cases filled with goat cheese and tomato cherry)
Ensalada Mixta
(mixed Chef’s salad)
Gambas al Ajillo
(king prawns cooked in garlic and chilli)
Calamares Fritos
(crispy squid)
(steamed mussels in white wine)
Pintxos de Sardinas
(sardines on toasted tomato sourdough)
Ensalada Rusa
(Russian salad & tuna)
Vieiras con Pesto
(seared scallops in pesto butter)
Boquerones Fritos
(crispy fried whitebait)
Boquerones with Piquillo Peppers
(cured white anchovies)
Croquetas de Tinta de Calamar
(hake and squid ink croquetas)
Tabla Mixta
(chef’s selection of Charcuteria & Queso)
Jamon Iberico de Bellota
(hand carved from acorn-fed pigs)
Jamon Serrano
(traditional dry-cured Spanish ham)
Salchichon de Vic
(long-cured Catalan sausage)
Lomo de Teruel
(dry-cured pork tenderloin)
Bravas sauce £1.20
Aioli sauce £1.20
Bread £1.50

Full selection of bocadillos available lnuch times

Monday – Friday between 12:00 and 15:00

Fresh paella available on Sunday lunch time between 12:00 and 16:00

*For any food allergies please speak to a member of our staff*