Starters to share
Maldon rock oysters (1 unit)GBP 4.50
Sustainably grown in traditional oyster beds in the River Blackwater, Maldon.
White tuna belly with anchovy filletsGBP 10.00
From the Cantabrian sea on toasted sourdough bread (2 units)
Red tuna tartare with green chili peppersGBP 26.00
Caught using the ancient almadraba technique in Barbate
Cured beef carpaccioGBP 24.00
Thinly sliced premium Galician beef
Iberian ham (35g)GBP 15.00
Hand cut, free range, and 100% acorn-fed
Charcoal-roasted pâté de campagneGBP 14.00
TxistorraGBP 12.00
Grilled Basque sausage from Orio in the Basque Country
Croquetas (1 unit)GBP 3.00
Iberian ham or mushroom
MorcillaGBP 16.00
Grilled black pudding from Biscay in the Basque Country
Sourdough breadGBP 3.50
24 hour fermentation with stone-ground organic flour from E5 Bakehouse, Shoreditch
Pan con tomateGBP 4.50
Bread with tomato drizzled with extra virgin olive oil
Lettuce with spring onionsGBP 8.00
Organically grown in the town of Hernani
Idiazabal cheese, walnut and spinach saladGBP 11.00
Smoked cheese from Latxa sheep
Chargrilled baby leeks (1/2 portion)GBP 9.00
From the coastal town of Zarautz in Gipuzkoa
Starters to share (Grandma's Recipes)
Seafood soupGBP 24.00
Donostia (San Sebastián) style
“Roxario” salted codfish omeletteGBP 16.00
Ciderhouse-style from the town of Astigarraga
Fresh anchovy omeletteGBP 16.00
Free range eggs with Cantabrian anchovies
TxangurroGBP 26.00
Brown crab baked San Sabastian style
Pan-fried CodfishGBP 28.00
Inspired by the Zapain Cider-Houses in the town of Astigarraga
Beef steak tartarGBP 24.00
Raw ground Galician beef with gherkins, capers and shallots
"Piquillo" peppers stuffed with "txangurro"GBP 16.00
(crab stew)
“Callos” beef tripe stew with chorizoGBP 24.00
Popular Rioja-style stew
Suckling lamb trottersGBP 24.00
Braised in Biscay-style sauce
OxtailGBP 36.00
Slow cooked and braised in Rioja Alavesa red wine