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Meat
Vegetables
Warm beetroot and cipollini onions, toasted hazelnuts and goats’ curd
Wild mushroom,roasted fennel and white lady tart
Courgette flowers stuffed with
goat’s cheese and drizzled with honey
Empanada with spinach, Torta del Casar and pine nut dressing
Fried green padron peppers with sea salt and lemon
Roasted red pepper, red onion and jamon tortilla
Artichoke pesto and crispy artichoke, lemon gel
Patatas Fritas with bravas sauce and paprika alioli
Fish
Octopus with baby potatoes, pimentón and olive oil
Norfolk oysters and shallot vinegar
Salt cod and chorizo fritters
Marmitako of tuna, traditional basque stew
Sea bass and scallop escabeche, pickled cucumber
Crispy baby squid, gremolata and saffron alioli
Desserts
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