Nacho Manzano, our Michelin-starred Executive Chef, grew up in the tiny village of La Salgar in the northern Asturias mountains, where he learnt to cook with his grandmother and mother. Under his guidance, our restaurants celebrate the spirit and style of our homeland with the finest food, the best wines, and a truly authentic experience of Spain.
Appetisers
Manzanilla olivesGVE
4.5Bread with organic olive oilVE
5Toasted bread with tomatoVE
5.5AnchoviesG
13.9BoqueronesGanchovies in vinegar7.9
7.9
Cured Meats
CecinaGair cured beef with an intense smokey flavour10.1
10.1Sobrasadaserved with honey and toasted bread9.55
9.55Trío of chorizosone smokey, one spicy, one
10.7
100% Ibérico pork10.7Cured meat selectioncecina, chorizo, truffled salchichón and cabecero de lomo15.75
15.75
Artisan Cheeses
Artisan cheese selectionSan Simón, Massimo Rey Silo, Manchego, Peralzola and organic Sujaira15.75
15.75ManchegoGthe iconic sheep cheese from Castilla La Mancha9.6
9.6Half and half selectionmixed cheeses and cured meats15.75
15.75
Jamón Ibérico
The quality of flavour and texture of jamón Ibérico varies by grade and is a direct result of the lifestyle, diet and breeding of the pig. Our jamón Ibérico is made from 100% pure‑breed, black Iberian pig. These pigs mature slowly; freely-roaming the Spanish countryside, grazing in fields and acorn woods. Depending on the producer and the desired intensity of flavour, the meat is hung for as long as four years, before this excellent product is ready to eat.
Juan Pedro DomecqGsix times awarded 3 gold stars as best Ibérico ham, cured for over 42 months15.75 / 30.45
15.75 / 30.45BEHER Bernardo HernándezGcured for over 26 months in a traditional way12.6 / 25.2
12.6 / 25.2Jamón SerranoGcured for 16 months, mild & low in salt6 / 12
6 / 12Trío de jamonesGa tasting platter of all three20
20
Tapas
TortillaVpotato & onion Spanish omelette made with Cackleberry Farm eggs, cooked á la minute8.95
8.95PadronesVEGalician Padrón peppers and sea salt7.9
7.9Croquetaswith serrano ham, handmade to Nacho’s Grandmother’s recipe8.95 / 16.8
8.95 / 16.8Patatas bravasVVOcrispy potatoes with brava sauce and alioli7.9
7.9Torreznoscrispy pork scratchings5
5Charred aubergine and sobrasadaGhoney, Sujaira cheese, rocket and caramelised sunflower seeds (vegetarian option available)10
10Pluma Ibéricafree-range pure Ibérico pork, served with mojo rojo sauce, rosemary potatoes and peppers16.8
16.8Beetroot and San Simón cheeseGVOcaramelised hazelnuts, pickled red currants and baby watercress9.55
9.55Fried chorizo lollipopswith pear alioli sauce9
9Crisps and boqueronesorganic potato crisps cooked in extra virgin olive oil with Cantabrian boquerones5.5
5.5Mini butifarra with escalivadatraditional Catalan sausage with slow roasted vegetables9.5
9.5
