Starters to share
Maldon rock oysters (1 unit)£4.50
Sustainably grown in traditional oyster beds in the River Blackwater, Maldon.
White tuna belly with anchovy fillets£10.00
From the Cantabrian sea on toasted sourdough bread (2 units)
Red tuna tartare with green chili peppers£26.00
Caught using the ancient almadraba technique in Barbate
Cured beef carpaccio£24.00
Thinly sliced premium Galician beef
Iberian ham (35g)£15.00
Hand cut, free range, and 100% acorn-fed
Charcoal-roasted pâté de campagne£14.00
Txistorra£12.00
Grilled Basque sausage from Orio in the Basque Country
Croquetas (1 unit)£3.00
Iberian ham or mushroom
Morcilla£16.00
Grilled black pudding from Biscay in the Basque Country
Sourdough bread£3.50
24 hour fermentation with stone-ground organic flour from E5 Bakehouse, Shoreditch
Pan con tomate£4.50
Bread with tomato drizzled with extra virgin olive oil
Lettuce with spring onions£8.00
Organically grown in the town of Hernani
Idiazabal cheese, walnut and spinach salad£11.00
Smoked cheese from Latxa sheep
Chargrilled baby leeks (1/2 portion)£9.00
From the coastal town of Zarautz in Gipuzkoa
Starters to share (Grandma's Recipes)
Seafood soup£24.00
Donostia (San Sebastián) style
“Roxario” salted codfish omelette£16.00
Ciderhouse-style from the town of Astigarraga
Fresh anchovy omelette