Please note: some menu items are subject to change depending on ingredient availability.

EMBUTIDOS

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SPANISH AND LOCAL CHARCUTERIE

IBÉRICO CHORIZO

/

10

SPANISH CHORIZO WITH PAPRIKA.

IBÉRICO SALCHICHÓN

/

10

IBÉRICO PORK WITH BLACK PEPPER.

JAMÓN SERRANO

/

14

AGED 36 MTH.

SELECCIÓN

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27

FIRE ALL 3 MEATS.

JOSELITO GRAN RESERVA HAM / 20g / 40g

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17 / 33

HAND SLICED 48-MTH ACORN-FED JAMÓN IBÉRICO

LA CULTURA CECINA

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17

CURED BEEF, SECRET LANDS CACIOTTA, SPANISH ARTICHOKE, OLIVE OIL.

QUESOS

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SERVED WITH SOURDOUGH BREAD

BLACK GARLIC MANCHEGO

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10

PASTEURIZED SHEEP’S MILK WITH BLACK GARLIC, QUINCE.

MURCIA AL VINO

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10

pasteurized semi-firm goat cheese bathed in murcian wine, quince

ST. ODA

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10

golspie dairy small herd soft cow's milk cheese with stranks honey.

BLEU D’ÉLIZABETH

/

10

semi-soft natural rind blue cheese from québec with quince.

SELECCIÓN

/

27

FIRE 3 CHEESES.

PAN CON

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ORGANIC MILLED SOURDOUGH BREAD

TOMATE

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7

grated tomato, garlic, spanish olive oil.

JAMÓN

/

10

grated tomato, jamón serrano, spanish olive oil.

MANCHEGO

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10

12-mth manchego cheese, grated tomato, spanish olive oil.

ANCHOVY

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12

st brigid's butter, spanish white anchovy, parsley.

TUNA

/

17

yellowtail tuna, sobrassada, onion aioli, brown anchovy.

TAPAS DEL BAR

JAMÓN CROQUETAS

/

14

JAMÓN IBÉRICO, GARLIC AIOLI, HOUSE PICKLES.

DATES

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13

IBÉRICO PANCETTA, MANCHEGO, GUINDILLA PEPPERS, HONEY GASTRIQUE.

ALBACORE TUNA

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24

jalapeño mojo verde, basil oil, kalamansi aioli, spicy pepper, bulgur cracker.

PULPO

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23

galician style octopus, cookstown potatoes, paprika, spanish olive oil, garlic aioli.

BEEF TARTARE

/

20

west grey beef, shallots, chives, egg yolk, truffle, sunchoke chip.

ENSALADA RUSA

/

18

cookstown potato, crab, tarragon, tuna, egg yolk, mustard cress, crispy beef tendon.

ensalada verde

/

19

frisée lettuce, lemon vinaigrette, pistachio, radish, manchego, puffed grains.

BABY GEM SALAD

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20

green goddess dressing, pickled onion, truffle cheese, sunflower seeds, crispy jamón.

FIDEOS

/

26

squid ink noodle, littleneck clams, chorizo, sofrito, aioli, herbs.

FORAGED MUSHROOM

/

20

egg yolk sauce, salsa macha, garlic chips.

PIQUILLO PEPPER

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16

roasted spanish peppers, garlic, olive oil, paprika, apple cider.

FIORETTO

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17

grilled sprouting cauliflower, ajo blanco, chive, toasted marcona almonds, lemon.

BRUSSELS SPROUTS

/

16

tonnato sauce, pangrattato, chive, mojama.

PATATAS

/

15

crispy potatoes, brava sauce, garlic aioli, chives, guindillas.

GRANDE

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WAGYU SKIRT STEAK

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50

manchego dauphinoise, pickled tomato pebre, brown butter hollandaise, tarragon.

SUCKLING PIG

/

34

wheat berries, borani, jamón stock, lovage.

LAMB CHOP

/

36

saffron yoghurt, mojo verde, mint, caramelized onions.

CHULETÓN

/

78

14oz prime ribeye steak, onion agrodolce, chimichurri.

BRANZINO

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46

mojo verde, caper leaves, olive oil, ajo blanco.

IBÉRICO PRESA

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32

piquillo pepper, black garlic, sherry cider glaze.

CHICKEN

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33

portuguese cockles, preserved lemons, mojo picon, chicken jus.

DRY-AGED CHULETÓN

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priced per kg

grey county local ribeye, aged 25 days.

PAELLA

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SEAFOOD

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68

red shrimp, scallop, mussels, saffron, pasta clams.

FORAGED MUSHROOM

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64

chestnut, cookstown sunchoke, truffle, woodbloom mushrooms.

WILD MEADOWS DUCK

/

74

confit leg, foraged mushroom, quince, runner beans.

MIXED

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70

chistorra sausage, scallops, shishito peppers, portuguese cockles.