Fresh and juicy grated tomatoes with Montes de Toledo D.O.P. extra virgin olive oil, garlic and smoked Pimentón de la Vera on toasted artisan coca flat bread from Cataluña.

Creamy croquetas made with Ibérico ham with salmorejo sauce.

Bite-sized green peppers, some hot, some not, with flaky Maldon sea salt

Crispy potatoes with spicy tomato sauce and alioli. *VG without alioli

Almond ajo blanco almond sauce, roasted sesame, chilli, mandarin zest and sunflower seeds, sugar cane molasses and truffle oil.

Mixed seasonal leaves, grilled artichokes from Navarra, beetroot alioli and pistachios.

Succulent prawns cooked with extra virgin olive oil, garlic, guindilla chilli and white wine.

Made with golden free-range eggs, onion confit and potatoes with a soft and slightly runny centre.

Our flavoursome creamy cuttlefish black rice, squid ink, topped with alioli.

Taco style soft mini tortillas with juicy minced chorizo from La Rioja, roasted butternut squash, spiced yoghurt, coriander cress and pickled red onion.

Sautéed butter beans and cep mushrooms with pan roasted garlicky king oyster mushrooms, sunflower seed and mojo verde sauce.

Juicy and tender Frisona beef rib-eye steak aged for 21 days, aromatic fresh rosemary and crushed black pepper, rocket and roasted cherry tomatoes. Larger steaks available per 100g 12.00

Raised in Burgos, their specialised diet of grass, cereal flakes and organic wine produces a very tender and well marbled meat packed with flavour. Roasted cherry tomato and rocket. Larger steaks available per 100g