IMG_0379 2.jpg

Eat

This is the page description.

—  Food  —

Modern dishes that capture the flavors of the season 

 

BODEGA

—  Anchoas  —
Emilia “OO” anchovies - 18

—  Jamón Ibérico  —
Acorn fed Carrasco ham (36 months) - 29

—  Charcutería Mixta  —
Serrano ham, chorizo , cured pork loin - S - 24 / L - 39

—  Queso  —
Today's selection of Spanish cow, sheep, goat cheeses w house made quince, crackers - 26

—  Olivas  —
House marinated in citrus, herbs, spices - 8

TAPAS FRÍAS

—  Pan  —
Fresh sourdough, grated tomato, EVOO - 5

—  Tartare  —
Veal, caper berries, pickles, signature spicy tartare sauce - 18

—  Ceviche  —
Red snapper, leche de tigre, roast corn, sweet potato - 17

—  Berenjena  —
Flame roasted eggplant, baby spinach salad, chorizo, honey, shaved parmesan - 14

—  Tortilla  —
Spanish style omelette, potatoes, caramelised onion - 8

TAPAS CALIENTES

—  Bravas  —
Fried potatoes, spicy sauce, aioli - 12

—  Calamares  —
Ink coated fried Andalusian style squid, chive mayo foam - 15

—  Mejillones  —
Fresh mussels, garlic, parsley, saffron, white wine - 22

—  Panceta  —
Crispy pork belly, romesco, mustard jus, rocket, pickles, roasted seasonal vegetables - 23

—  Croquetas  —
Pollo - Grandma's roasted chicken, Spanish ham, panko crumb - 4.5 ea
Setas - Porcini mushroom, panko crumb - 4.5 ea

 


CHEF’S SELECTION MENU - 55
* * *
Chefs Marc and Ernesto will prepare for you Three Tapas to start with and Two Desserts to finish
and you get to choose the Paella of your choice served with our famous Patatas Bravas!
* * *

Wine pairing available for 45 pp

Executive Chefs:
Marc Parareda & Ernesto Rodriguez

 

Paella


—  Desserts  —

Handmade daily, exclusively in-house

—  Buñuelos  —
Spanish style fritters filled with crunchy chocolate ganache - 13

—  Flan  —
Traditional caramel custard infused with lemon, cinnamon - 12

—  Tarta de queso  —
Northern Spanish style cream cheese and gorgonzola baked cheesecake, quince paste - 13

Pastry Chefs:
Marc Parareda & Ernesto Rodriguez