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
Starters to share (Seasonal)
“New” Tolosa black beans with garnishGBP 23.00
—straight from the Goikoetxe Farmhouse, Hernialde—
Grilled artichokesGBP 18.00
from Tudela with Iberian ham
Mixed seasonal vegetables from the Tudela gardensGBP 18.00
—Artichokes, Swiss chard, cardoon, borage—
Marmitako stew with red tunaGBP 29.00
in the style of the Basque fishermen (20 minutes)
Main course from our Basque grill
Fish
Monkfish (per 100g)GBP 9.00
Seabass (per 100g)GBP 9.00
Turbot (per 100g)GBP 10.00
Bacalao a la BizcainaGBP 28.00
Grilled cod fillet cooked in the traditional Bizcaina sauce
Red tuna with ‘zurrukutuna’GBP 29.00
Caught using the ancient almadraba technique in Barbate
Grilled octopusGBP 32.00
From Galicia with ‘ratte’ potatoes and crispy kale
Meat
‘Txuleton Vaca’ matured beef steak (per 100g)GBP 9.50
Premium Galician matured beef steak (per 100g)GBP 13.50
Duck breast with Basque- cider poached applesGBP 24.00
A Basque gastronomic treasure from Iparralde
Pork ribsGBP 26.00
Twice-cooked farmhouse ribs from the Basque Country
Beef sweetbreads with artichokesGBP 29.00
From mature Basque beef and Tudela grown artichokes
Mature-beef sirloinGBP 42.00
with pisto and piquillo peppe
Sides
Mashed potatoesGBP 5.00
Lettuce with Spring OnionsGBP 8.00
Twice-cooked potato wedgesGBP 6.00
Basque butternut squash ratatouille GBP 7.00
Sautéed Green peas with kaleGBP 7.00
Creamy swiss chard au gratinGBP 8.00
Roasted piquillo peppers from Tolosa GBP 8.00
