Chef recommends

TO SHARE

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TAPAS MENU

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— FROM THE LAND—

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PAN CON TOMATE — 10

EXTRA SARDINES — 4  EXTRA SERRANO — 6

grilled bread with fresh tomato and olive oil

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​BRAVAS POTATOES — 11

crispy potatoes with house brava sauce

 

MANCHEGO CHEESE — 15

toast, chorizo and figs chutney

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MARIA’S SPANISH TORTILLA — 16

ONIONS 18 – MANCHEGO & CHORIZO 22

traditionalSpanish potatoes omelette

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VEGETABLE ESCALIVADA — 12

roasted eggplant, sweet peppers, zucchini and onions

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CATALAN PORK MEATBALLS — 16

Catalan pork meatballs, olives and tomato

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CATALAN CHICKEN — 16

sweet peppers, tomatoes and paprika sauce

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CRUSTY GOAT CHEESE — 16

 Brik pastry,  sundried tomatoes pesto , almonds, bet

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ARTISAN CURED MEATS — 29

chef’s selection of artisan cured meats

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— FROM THE SEA —

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​COD FRITTERS — 16

crispy cod fritters with lemon and spicy mayo

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FRIED CALAMARI — 22

with lemon and house sauce

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GRILLED OCTOPUS — 30

smoked paprika romesco sauce, olive oil and lemon

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 MARINATED ANCHOVIES — 13

roasted red peppers, olive oil, garlic and fleur de sel

 

SEARED SCALLOPS — 25

 piperade creamy pork chorizo sauce 

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SLAMOND GRAVLAX — 22

Hykory, dill blinis and glazed onions

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— LAND AND SEA —

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SPANISH VEGE CROQUETAS (3) — 10

COD 14, CHORIZO 14, CHICKEN 14​

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CREAMY CATALAN ARROZ — 21

creamy rice with chorizo, shrimp and saffron