APPETIZERS
PICKLED CHILLIES5,00 £GB
MIXED OLIVES5,00 £GB
MANCHEGO AND QUINCE11,00 £GB
Mature sheep's cheese with quince paste
CHEESE SELECTION19,00 £GB
Selection of 3 cheeses, quince and olive oil biscuit
PADRON PEPPERS7,00 £GB
CHARCUTERIE BOARD22,00 £GB
Selection of Iberico acorn fed chorizo, salchichon, loin and Iberico ham
IBERICO HAM19,00 £GB
Cured Iberico ham from Guijuelo
WHITE ANCHOVIES & VINAIGRETTE9,00 £GB
BREAD5,00 £GB
aioli / olive oil
PAN CON TOMATE6,00 £GB
TAPAS
CROQUETAS9,00 £GB
Ham, chorizo and smoked bacon
GRILLED CHORIZO & MORCILLA8,00 £GB
Piquillo pepper and quail eggs
BROKEN EGGS10,00 £GB
Fried potatoes, pork sobrasada, eggs
PRAWNS IN GARLIC15,00 £GB
Prawns, garlic chilli and olive oil
GRILLED OCTOPUS LEG19,00 £GB
Romesco sauce, alioli, burnt lemon
BLACK RICE PAELLA15,00 £GB
Squid, prawns, cuttlefish ink and aioli
TORTILLA9,00 £GB
Potatoes, onion, eggs
PATATAS BRAVAS7,00 £GB
Fried potatoes with spicy brava sauce
BAKED TETILLA CHEESE12,00 £GB
Sauteed mixed mushrooms and truffle oil
SAUTEED MIXED MUSHROOMS12,00 £GB
Tender steam broccoli, croutons and fried egg
ROASTED BEETS & SQUASH9,00 £GB
Honey yogurt dip and toasted almonds
GREEN SALAD7,00 £GB
Baby gem, fennel, courgette, almonds, lemon dressing
MEAT TAPAS
CHULETÓN48,00 £GB
Sirloin on the bone. 600 g. To share
IBERICO PORK SELECTION41,00 £GB
Selection of the Iberico cuts with roasted peppers, mojo potatoes and trinxat. To share
RIBEYE AND FOIE GRAS24,00 £GB
Beef ribeye steak with pan-fried foie gras
MEATBALLS11,00 £GB
Pork and beef meatballs with tomato sauce and crispy parsnip
IBERICO FILLET AND TRINXAT15,00 £GB
Marinated pork fillet with trinxat potatoes
SECRETO IBERICO & MOJO POTATOES16,00 £GB
The 'hidden' cut of the Iberico pork, naturally fatty and full of flavour
PRESA IBERICA & ROASTED PEPPERS17,00 £GB
Pan fried shoulder of Iberico pork
HERB CRUSTED LAMB RACK19,00 £GB
Fennel and lemon salad
DESSERTS
DOUBLE CHOCOLATE & PISTACHIO CAKE8,00 £GB
DULCE DE LECHE CHEESECAKE8,00 £GB
CREMA CATALANA7,00 £GB
SORBET / ICE CREAM6,00 £GB
THE PACK
We are the result of our attitude. We like thinking out of the plate and that is why we understand what we do in a way that is everything but conventional. We don’t believe in indifference, to be honest, we don’t know how to pronounce it. We rely not on the menu but on tracks of smell, taste and the feeling that comes into play when you let your instincts guide you. Just a matter of attitude.
