Relax with an early aperitif and some nibbles from our delicatessen
3pm-5pm
Appetisers
Manzanilla olivesGVE
4.5Bread with organic olive oilVE
5Toasted bread with tomatoVE
5.5AnchoviesG
13.9Cádiz BoqueronesGanchovies in vinegar7.9
7.9Gilda anchovyGAnchovy, olives, Piparra pepper3.95
3.95Gilda boqueronesGWhite anchovy, olives, Piparra pepper3.95
3.95MojamaGCured tuna, caramelised onion, apple,
7
fried almonds7
Cured Meats
CecinaGair cured beef with an intense smokey flavour10.1
10.1Ibérico sobrasadaserved with honey and toasted bread8.55
8.55Trío of chorizosone smokey, one spicy, one
10.7
100% Ibérico pork10.7Cured meat selectionCabecero de lomo, truffled salchichón,spicy chorizo, Ibérico sobrasada15.75
15.75
Artisan Cheeses
ManchegoGthe iconic sheep cheese from Castilla La Mancha9.6
9.6Artisan cheese selectionVidiago, San Simón, organic sujaira,manchego, La Peral15.75
15.75Half and half selectionCabecero de lomo, truffled salchichón,spicy chorizo, vidiago, San Simón, La Peral15.75
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 DomecqGBlack label; six times awarded 3 gold stars as best Ibérico ham, cured for over 42 months (g)15.75 / 30.45
15.75 / 30.45BEHER Bernardo HernándezGGreen label; cured for over 26 months in a traditional way (g) 12.6 / 25.2
12.6 / 25.2Jámon Serrano GCured for 16 months, mild & low in salt6 / 12
6 / 12Trío de Jamón GA tasting platter of all three hams (g)20
20
