Tuesday - Saturday 12-10pm
Small Plates
8.5
Homemade bread & oil (vg)
Ciabatta & rosemary focaccia with extra virgin olive oil
8.5
7.5
Gordal olives (vg)
Stuffed with orange & dried oregano leaves
7.5
9
Homemade houmous (vg)
Served with paprika roast chickpeas, harissa oil & pickled red onions. Served with warm flatbread crisps
9
8
Gateaux piment (vg)
Yellow split pea chilli cakes with coriander mayo & satini pomme d’amour (tomato chilli chutney)
8
7.5
Pan con tomate (vg)
Homemade ciabatta, grated tomato, garlic & basil oil
7.5
5.5
House pickles (vg)
Cornichons, silverskin onions & garlic.
5.5
12.5
Manchego sliders
Mini beef burgers with honey & oregano manchego in a homemade sesame scone with sweet pickle mayo
12.5
14.5
Charcuterie & Cheese
Teruel Lomo & Bastonet de vic charcuterie meats with honey & oregano Manchego and membrillo
14.5
10.5
Griddled courgettes & artichoke hearts (vg)
With agave & homemade dukka
10.5
12.5
Tiger prawns
In turmeric & white port butter
12.5
10.5
Chicharrones
Fried pork belly with chorizo, orange & cumin oil with romesco sauce
10.5
9.5
Homemade Sardine Pate
with focaccia crostini & pickles fennel
9.5
10.5
Chorizo, apple & fennel sausage roll
Homemade and served warm with cornichon piccalilli
10.5
10.5
Shredded Beef
In date, caper & mustard rub on toasted brioche with horseradish cream and anchovy & chive dressing
10.5
Large Plates
19.5
Merguez sausage (beef and lamb)
On homemade flatbread with garlic & fenugreek oil, lemon aioli, pickled red cabbage, fennel & guindillas
19.5
21.5
Iberico bellota pork loin
Marinated in paprika and garlic on lentil and amontillado stew with tahini yoghurt and pickled beetroot
21.5
27
56 Steak
Sirloin cut from Jones the Butcher. Served with crispy shallots and a mushroom, tarragon, cream and fino sauce. Chef’s recommendation: medium rare
27
24
Homemade Seitan Steak (vg)
Served with crispy shallots and a mushroom, tarragon, fino sherry and soy yoghurt sauce.
24
18.5
Butterflied mackerel in piri rub
From Fishmonger’s Plaice. Served on green bean and chickpea & almond salad in sherry vinegar dressing
18.5
17
Spiced chickpea and celeriac tagine (vg)
With red kale, gremolata sauce, toasted pine nuts and apricot
17
Sides
7.5
Patatas bravas
in rosemary salt & lemon aioli (vg)
7.5
7
Pimiento de Padron
Galician peppers in rock salt (vg)
7
9
Rainbow carrots
in harissa & maple with labneh (v - vg on request)
9
5.5
Side salad
with cherry tomatoes, red onion and balsamic dressing
5.5
Desserts
8.5
Vegan fig and treacle sponge
with vegan vanilla ice cream, (vg)
8.5
8.5
Burnt Basque cheesecake
with fig reduction (v)
8.5
8.75
Chocolate, pistachio and sea salt torte
with baked cream (v)
8.75
9.5
Tarta de Santiago
with homemade raisin & Pedro Ximenez ice cream
9.5
Saturdays 12-4pm. In addition to Main Menu
SATURDAY SARNIES
9
Grilled Cheese (v)
Grated cheddar with Manchego béchamel and sauerkraut in homemade ciabatta
9
9
Gateaux Piment Wrap (vg)
Yellow split pea & chilli cakes in homemade flatbread with houmous, salsa, pickled fennel and garlic and fenugreek oil
9
10.5
Steak Sarnie
Sirloin steak, horseradish cream, salad in balsamic dressing and crispy shallots in homemade focaccia
10.5
12-7.30pm
Sunday Roasts
All served with roast potatoes, carrots, parsnip & celeriac mash, Yorkshire pudding & greens in garlic
21
Chicken
Half roast chicken in lemon, thyme and garlic butter
21
22
Beef
Topside in date, caper and mustard marinade
22
22
Porchetta
Pork belly rolled with orange, chorizo & fennel
22
28.5
The whole shebang
Quarter chicken, roast beef & porchetta
28.5
19.5
Butterflied Mackerel
with homemade caper butter
19.5
19.5
Seitan Steak (vg)
Homemade and perfect for vegans. Served in a peppercorn glaze.
19.5
12.5
Kid's Rooast
Half portion of chicken, pork, beef or seitan roast
12.5
Sides
9.5
Cauliflower cheese with honey & oregano Manchego
9.5
8.5
Merguez and maple pigs in blankets
8.5
Sunday tapas
8.5
Homemade bread & oil (vg)
Ciabatta & rosemary focaccia with extra virgin olive oil
8.5
7.5
Gordal olives (vg)
Stuffed with orange & dried oregano leaves
7.5
9
Homemade houmous (vg)
Served with paprika roast chickpeas, harissa oil & pickled red onions. Served with warm flatbread crisps
9
8
Gateaux piment (vg)
Yellow split pea chilli cakes with coriander mayo & satini pomme d’amour (tomato chilli chutney)
8
7.5
Pan con tomate (vg)
Homemade ciabatta, grated tomato, garlic & basil oil
7.5
5.5
House pickles (vg)
Cornichons, silverskin onions & garlic.
5.5
12.5
Manchego sliders
Mini beef burgers with honey & oregano manchego in a homemade sesame scone with sweet pickle mayo
12.5
14.5
Charcuterie & Cheese
Teruel Lomo & Bastonet de vic charcuterie meats with honey & oregano Manchego and membrillo
14.5
10.5
Griddled courgettes & artichoke hearts (vg)
With agave & homemade dukka
10.5
12.5
Tiger prawns
In turmeric & white port butter
12.5
9.5
Homemade sardine pate
with focaccia crostini& pickled fennel
9.5
10.5
Chorizo, apple and fennel sausage roll
Homemade and served warm with cornichon piccalilli
10.5
Desserts
8.5
Vegan fig and treacle sponge
with vegan vanilla ice cream, (vg)
8.5
8.5
Burnt Basque cheesecake
with fig reduction (v)
8.5
8.75
Chocolate, pistachio and sea salt torte
with baked cream (v)
8.75
9.5
Tarta de Santiago
with homemade raisin & Pedro Ximenez ice cream
9.5