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
5.5Cantabrian anchoviesG
13.9Cádiz BoqueronesGanchovies in vinegar7.9
7.9
Cured Meats
CecinaGair cured beef with an intense smokey flavour10.1
10.1Ibérico Sobrasadaserved with honey and toasted bread8.5
8.5Trío 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 selectionGVidiago, 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 / 30.45Arturo Sánchez Gran ReservaGBlack label; two acorn seasons, cured for over 48 months (g)14.5 / 29
14.5 / 29BEHER Bernardo HernándezGGreen label; cured for over 26 months in a traditional way (g)12.6 / 25.2
12.6 / 25.2Trío de jamones IbéricosGa tasting platter of all three29.4
29.4
Classic Tapas
Our classic tapas dishes are made using the very best Spanish ingredients and traditional recipes
TortillaVpotato & onion Spanish omelette made with Cackleberry Farm eggs, cooked á la minute8.95
8.95Patatas bravasVVOcrispy potatoes with brava sauce and alioli7.9
7.9Padrón peppersGWith grated manchego cheese and green olive emulsion (g)8.9
8.9Croquetaswith serrano ham, handmade to Nacho’s Grandmother’s recipe8.95 / 16.8
8.95 / 16.8Gambas al ajilloGCooked in fresh garlic, chilli, sherry and prawn emulsion (g)15
15Calamares fritosBattered then fried, garnished with lemon and allioli12.5
12.5PulpoGgrilled octopus with potatoes and pimentón de la Vera19.9
19.9Chorizo lollipops GTempura battered and served with a pear allioli and chives8
8
IBERICA TAPAS
Enjoy our own interpretation of contemporary Spanish dishes
Aubergine sobrasada GWith sujaira cheese, fresh rocket and caramelised sunflower seeds10
10Gazpacho salad VCooked beetroot, mixed red fruits, cucumber, fresh cottage cheese 9.5
9.5Hake tempuraGarnished with a Pil Pil sauce,seaweed emulsion, samphire and fresh herbs15
15EnsaladillaPotato salad with tuna, olives, carrot and egg, topped with piparra peppers8.5
8.5Lamb sweetbreads GGarnished with black mushroom cream and lamb demi-glace 18
18Pear and spinach salad GFrisse salad topped with raisins, La Peral blue cheese, pine nuts and pesto8.5
8.5Champiñones al jerez VECooked in sherry wine, a mushroom cream and sliced fresh mushrooms7.5
7.5Secreto IbéricoWith rosemary potatoes, peppers and a mojo rojo sauce22
22Suckling pig GServed with green apple puree, frisse lettuce and pomegranate25
25Corn-fed chicken marinera GServed with clams in salsa verde and a white bean puree17
17Vermouth mussels GCooked in sofrito, double cream, orange zest and tarragon 11
11Beef meatballs GServed with potato parmentier and topped with Padrón peppers 14
14
Mains to share
We serve traditional Valencian dry-style paellas, which form a crunchy base during cooking, called ‘socarrat’. Our rice dishes take a little longer to prepare and will arrive after your tapas.
Milk fed lamb leg Castilian lamb with roasted baby potatoes, peppers and salad39
39Seafood paella (for two)GPrawns, squid and langoustines
42
served with a traditional 'socarrat' base42Black rice Traditional rice with squid, white prawns, squid ink and allioli 19
19Galician rib of beef 100% grass-fed beef (1kg) served with roasted potatoes and peppers128
128
V vegetarian | G gluten-free | VE vegan | Vo vegan option available. Dishes may contain traces of nuts. If you require any dietary or allergy information please ask.
A discretionary 12.5% service charge will be added to your bill. Prices include VAT.
Visit our online shop for your favourite Ibérica wines, delicatessen and Cook at Home meals, sent direct to your door, or don't wait - pick them up from our deli counter at any time.
DESSERTS
Flourless chocolate cakeGchocolate cake, licor café pearls, ‘crema de orujo’ crème anglaise, fior di latte ice cream9.45
9.45Vanilla Caramel FlanVPalo Cortado chantilly cream7.5
7.5Churros with chocolateVglorious pastries and melted chocolate, an Ibérica classic7.9
7.9Caramelised Spanish rice puddingVGa signature dish from Casa Marcial7.9
7.9A selection of sorbet or ice creamV
7.35Trío of cheesesOrganic Sujaira, Peralzola & Massimo Rey Silo with quince & apple9.9
9.9
