PICOTEO

FISH TAPAS

VEGETABLE TAPAS

If you need al lergy advice please ask a member of the team before order ing your food.

CroqueTas de jamón 6Iberian ham croquettes (3)

manChego marinado 7Marinated Manchego, paprika & Catalan almonds

PimienTo de Piquillo relleno 5Tempura-fried piquil lo pepper, goats’ cheese & honeycomb

CURED

monTe enebro 8 Raphael Báez’s award winning fried goats’ cheese, orange blossom honey & beetroot crisps

CharCuTerie seleCTion 23 Salchichón, lomo doblado, sobrasada, chorizo, picos de pan & pickles

lomo doblado, Extremadura 7 100% acorn-fed Iberian pork loin from Señorío de Montanera, rolled in pork lard & cured for 6 months

salChiChón de viC, Catalonia 6 Peppercorn sausage from Casa Riera Ordeix in Vic

Cheese seleCTion 17Cabra del Tiétar, Moluengo, Valdeón & Villarejo, house breads, quince, tomato chutney & fruit

Cabra del TiéTar, Ávi la (P) 6Brindisa cave-aged, semi-cured goats’ cheese with a l ight texture & subtle herb flavour

moluengo, Albacete (UP) 6Goats’ cheese from Villamalea in Albacete - l ight & delicate with a vegetable ash coating

villarejo manChego romero, Cuenca (UP) 6Rosemary-coated & infused ewes’ milk cheese cured for a minimum of 6 months

valdeón (PiCos de euroPa igP), León (P) 6Blue cheese from León made from a blend of 90% cows and 10% goats’ milk

huevos roTos Con sobrasada 9 Broken eggs, potatoes & sobrasada (soft chorizo from the Balearics)

seCreTo ibériCo 15 Iberian pork Secreto, garlic & piquil lo pepper

Pollo al Px 11Free range chicken thighs, Pedro Ximénez sherry, Ñora pepper, ginger, lemon & Gordal olives

PaTaTas bravas 6Fried potatoes, spicy tomato sauce & alioli

TorTilla esPañola 6Potato & onion omelette & alioli

esPinaCas a la CaTalana 5 Wilted spinach, shallots, Castil l ian pine nuts & raisins

PulPo a la Parrilla 15Grilled Galician octopus, potato cream & paprika alioli

almejas en salsa verde 9Clams, garlic & herbs

gambas al ajillo 9 King prawns, chil l i , garlic & olive oil

Vegetar ian

sardina y anChoa en maTrimonio 8Cádiz sardine, Nardín anchovy, Penjar tomato & anchovy cream

CHEESE

PisTo manChego 9 Tomato & courgette ‘pisto’, olive toast & poached egg

EST. 2004

BRINDISA ALWAYS

león Chorizo 9 León chorizo on toast, piquil lo pepper & rocket

(P) Pasteur ized (UP) Unpasteur ized

sharing board 19Cured meats & cheeses, empedrat tuna & bean salad, olives, pickles, tomato bread & Empeltre olivada

For 2 people to share / Mon to Thu / 12noon - 6:30pm

DRINKS

beer & wines of The monTh

Colet “Gran Cuvee” Cava Brut 9 / 47Camino de los Arrieros 2017 10 / 28.5 / 42.5

house serves

Red wine sangria 6Cava sangria 6.5Vermut with or without soda 7.5

Sherry spritz #5 9.5Rebujito 8

P lease , ask your wa i ter for our fu l l dr inks & wine l i s t .

Estrella Galicia Lager (4.7%), 2/3 pint 4.5

WIPA Wheat IPA (6.5%), bottle 6

Perelló gordal olives 4 Hand-stuffed Perelló Gordal olives, orange & oregano

CroqueTas de seTas 6Winter harvest mushroom croquettes (3)

Crema de Calabaza 6Pumpkin cream, roasted pumpkin, oystermushroom & seeds

broColi Con PiCos 6 Tenderstem broccoli, Valdeón blue cheese & Catalan walnuts

halibuT asado 16Roasted halibut, hispi cabbage & chestnuts

ChuleTas de Cordero 16Grilled lamb chops & salsa verde

MEAT TAPAS

Vegan

PimienTos de Padrón 6Galician Padrón peppers & rock salt

Pan de CoCa Con TomaTe 4Catalan ‘coca’ f latbread, tomato & garlic

Pan de la Casa 3Selection of house breads

verduras Con romesCo 8 Garden vegetables & romesco sauce

jamón ibériCo de belloTa, Extremadura 22 Hand-carved from Señorio de Montanera Collective

RICE & PAELLA

arroz negro 16 Squid ink b lack r ice with a l io l i

Paella marinera 16Bomba r ice , prawns, squid & mussels

Al l our r i ce d i shes take 20 mins to cook but are we l l wor th the wa i t .

TxuleTa rubia gallega 42500gr Galician rib-eye steak & vegetables

PERFECT TO SHARE

Paella vegeTal 16 Rice, wild mushrooms, autumn vegetables & saffron

Chorizo ibériCo de belloTa, Extremadura 6 Paprika sausage from Señorío de Montanera