APPETIZERS
PICKLED CHILLIESGBP 6.00
MIXED OLIVESGBP 6.00
MANCHEGO AND QUINCEGBP 12.00
Mature sheep's cheese with quince paste
CHEESE SELECTIONGBP 20.00
Selection of 3 cheeses, quince and olive oil biscuit
PADRON PEPPERSGBP 8.00
CHARCUTERIE BOARDGBP 23.00
Selection of Iberico acorn fed chorizo, salchichon, loin and Iberico ham
IBERICO HAMGBP 20.00
Cured Iberico ham from Guijuelo
WHITE ANCHOVIES & VINAIGRETTEGBP 10.00
BREADGBP 5.00
aioli / olive oil
PAN CON TOMATEGBP 7.00
TAPAS
CROQUETASGBP 9.00
Ham, chorizo and smoked bacon
GRILLED CHORIZO & MORCILLAGBP 9.00
Piquillo pepper and quail eggs
BROKEN EGGSGBP 11.00
Fried potatoes, pork sobrasada, eggs
PRAWNS IN GARLICGBP 16.00
Prawns, garlic chilli and olive oil
GRILLED OCTOPUS LEGGBP 22.00
Romesco sauce, alioli, burnt lemon
BLACK RICE PAELLAGBP 16.00
Squid, prawns, cuttlefish ink and aioli
TORTILLAGBP 10.00
Potatoes, onion, eggs
PATATAS BRAVASGBP 8.00
Fried potatoes with spicy brava sauce
BAKED TETILLA CHEESEGBP 11.00
Sauteed mixed mushrooms and truffle oil
SAUTEED MIXED MUSHROOMSGBP 13.00
Tender steam broccoli, croutons and fried egg
ROASTED BEETS & SQUASHGBP 9.00
Honey yogurt dip and toasted almonds
GREEN SALADGBP 8.00
Baby gem, fennel, courgette, almonds, lemon dressing
MEAT TAPAS
CHULETÓNGBP 49.00
Sirloin on the bone. 600 g. To share
IBERICO PORK SELECTIONGBP 42.00
Selection of the Iberico cuts with roasted peppers, mojo potatoes and trinxat. To share
RIBEYE AND FOIE GRASGBP 25.00
Beef ribeye steak with pan-fried foie gras
MEATBALLSGBP 12.00
Pork and beef meatballs with tomato sauce and crispy parsnip
IBERICO FILLET AND TRINXATGBP 16.00
Marinated pork fillet with trinxat potatoes
SECRETO IBERICO & MOJO POTATOESGBP 17.00
The 'hidden' cut of the Iberico pork, naturally fatty and full of flavour
PRESA IBERICA & ROASTED PEPPERSGBP 18.00
Pan fried shoulder of Iberico pork
HERB CRUSTED LAMB RACKGBP 20.00
Fennel and lemon salad
DESSERTS
DOUBLE CHOCOLATE & PISTACHIO CAKEGBP 9.00
DULCE DE LECHE CHEESECAKEGBP 9.00
CREMA CATALANAGBP 8.00
SORBET / ICE CREAMGBP 7.00
THE PACK
We are the result of our attitude. We like thinking out of the plate and that is why we understand what we do in a way that is everything but conventional. We don’t believe in indifference, to be honest, we don’t know how to pronounce it. We rely not on the menu but on tracks of smell, taste and the feeling that comes into play when you let your instincts guide you. Just a matter of attitude.
