Our menu changes daily, here is a sample of what to expect in March.
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Blood orange cava aperitivo£13.00
Beetroot, dill and carraway soup with spiced labneh£11.00
Cheese and herb fritter, oxtail and aubergine fritter with cabbage salad£14.50
We recommend a glass of Diatomists, oloroso sherry £12
Deep fried mussels and lemon with almond tarator£15.00
We recommend a glass of Alvear 3 Miradas Parajes de Riofrio Alto, Montilla, Spain £11
Eriste - Turkish pasta with caramelised leeks, yoghurt, walnuts and chilli butter£15.00
Remojon – salt cod and orange salad with potatoes, vine leaves, parsley and Seville orange dressing£15.00
Merinda tomato salad with cecina and spring onion£16.00
Wood roasted pork with spinach, pine nuts and raisins with crispy jamon migas£38.00
We recommend a glass of Shadow play (Xinomavro), Thessaloniki, Greece £15.5
Charcoal grilled monkfish with fried okra, falafel spice, pomegranate molasses and saffron chickpeas£40.00
We recommend a glass of Alvear 3 Miradas Cerro Franco, Montilla, Spain £12.50
Slow roasted whole chicken leg with braised celery, tomatoes, olives and patatas pobres£38.00
Wood roasted cod with clams, salsa verde, mash potato and salad£38.00
Charcoal grilled lamb with roast carrots with caraway, farika, morels and spiced labneh£38.00
We recommend a glass of Conde de los Andes (Tempranillo), Rioja, Spain £18
Mixed vegetable mezze – roast carrots with feta, farika with morels, braised celery, fried okra, spinach, pinenuts and raisins, harissa potatoes, spiced labneh, baba ghanoush, beetroot borani , flatbread and crudites£33.00
Patatas bravas£8.00
Winter leaf salad£7.00
Sherry flight 1£15.00
Amontillado, fino en rama, manzanilla
Sherry flight 2£16.00
Palo cortado, oloroso, pedro ximenez