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    TABLA DE JAMONES

    15 month-aged Serrano
    50g + $25
    24 month-aged Iberico Cebo
    50g + $40
    36 month-aged Iberico Acorn
    50g + $85
    Served with Pan con Tomate evoo & piparra guindillas

    SNACKS (FOR ONE)

    ANCHOA “Santoña” Brown anchovy with smoked butter cheese cream on flatbread $12.5
    and PX reduction $9.5
    IDEA Seasoned lamb brains skewer with chimichurri $11.5
    BONBON Demi glazed Oxtail with creamy Manchego sauce and chives $12
    PIQUILLO A Piquillo Pepper Stuffed with chickpea emulsion on salmorejo $11
    GILDA Salmon Gravlax, piparra and green olive $13

    TAPAS

    OLIVAS House marinated olives $12

    ANCHOA
    Tinned Anchovies in oil
    Ortiz 50g $22
    El Carpricho 50g $33

    PAN DE CASA sourdough bread  4.5
    + PAN CON TOMATO Rubbed tomato and garlic on  toasted bread  7  

    BRAVAS(v) 15
    Hand-cut confit potatoes w spicy bravas sauce (gf/v/nf)

    RABAS DE CALAMAR   21
    Lightly fried calamari with citrus aioli(v/gf)

    CHORIZO PARRILLERO & SIDRA  18
    The Iberians award winning Chorizo with apple cidre compote (gfo)

     VIERAS en CRUDO  27
    Marinated Scallops crudo, pickled red cabbage, basil oil and piparra sauce

    GAMBAS al AJILLO  32
    Australian prawns w confit garlic, chilli, white wine and parsley (gfo/nf)

    SETAS EN PEDRO XIMENEZ 19
    Flamed mushroom in Pedro Ximenez sherry (v/gf)

    BROCCOLINI CON ROMESCO 19
    Seared broccolini with Romesco saucee (v/gf)

    ENSALADA DE BURRATA CON ZUCCHINI $21
    Buffalo mozzarella salad with peaches, zucchini flowers and pickled radish (v/gf)

     

    RACIONES

    APIO NABO A LA BRASA 31
    Chargrilled honey myrtle glazed celeriac with pickled shallots and Mahon cheese sauce (gf/nf/v)

    PULPO ASADO 38
    Galician style octopus with potato cream and red bell pepper (gf/nf)

    CARILLERA DE BUEY 44
    Braised ox cheek in burnt butter celeriac, served with Jerusalem artichoke crisps

     

    PAELLA

    (min 2 persons – allow 30 min)

    POLLO y CHORIZO 38pp
    Traditional paella w saffron rice and sofrito, chicken, chorizo and green beans(gf/nf)
    VEGETARIANA 35pp
    Vegetarian paella of seasonal rosemary infused vegetables (v/gf/nf)
    PAELLA DE BOGAVANTE  55pp
    Lobster paella with calamari (gf/nf)

    POSTRES

    TARTA de QUESO “VASK” 16
    Burnt Basque cheese cake (v/gf/nf)

    CHURROS Y CHOCOLATE  15
    Deep fried churros with warm chocolate dipping sauce (v/nf)

    QUESOS
    Accompanied with quince, candied apricots and figs
    1 cheese $15 
    3 cheese     $40

    MANCHEGO (6 months) PDO La Mancha. Sheep milk. Slightly yellow colour and slightly acidic lactic aroma. Taste slightly acidic and medium to strong according to if semi matured or matured.

    MAHON PDO Menorca, Balearic Islands. Cow Milk. Semi cure milky with a slight nutty flavour and tangy finish.

    GARROTXA PDO Catalan Pyrenees. Goat Milk. Firm but elastic textured cheese without holes which becomes soft and velvety in the mouth. Creamy taste with notes of the forest in the Autumn.