TO BEGIN
Enjoy a selection of specifically chosen appetisers bursting with flavours to go alongside your drinks
Jamón Ibérico by Juan Pedro Domecq (Black label) - 23
Grilled Olavidia cheese, apricot and walnut toast, smoky fig chutney - 27
Smoked Black Angus picanha, pistachio chimichurri, grated parmesan - 16
Olive oil coca bread - 8
STARTERS
Our sharing starters are designed to bring people together over diverse flavours and textures. Each plate is crafted for the perfect balance of tradition and innovation
Maldon rock oysters, orange and yuzu dressing (three units) - 17
Hamachi ceviche, gazpacho tiger milk, toasted corn ‘cancha’, orange wedges - 20
Burrata, chargrilled plums, plum sake dressing, rosemary cracker - 20
Atlantic Bluefin tuna tostada, pericana XO sauce, citrus emulsion (two units) - 22
Crab ‘Ensaladilla’, brown and white Cornish crab, mustard mayonnaise - 16
Kale citrus salad, mixed Valencian citruses, kumquats, cashew nuts, tamarillo dressing - 16
Shetland King scallop, caramelised baby onions, presa Ibérica stock (unit) - 14
FROM THE FIRE
A selection of meat, fresh fish and vegetables kissed by the intense heat of our infamous robata grill, bringing bold, smoky flavours to every bite.
Hen of the wood ‘Maitake’, crispy kale, miso jus, black sesame emulsion - 23
Lamb chops, carob and black garlic mole negro, smoked cauliflower purée, pistachio crumbs - 36
Atlantic octopus, cumin cream, sweet and sour Paprika mojo - 34
Dry-aged monkfish, saffron foam, spicy ‘migas’, pine nuts - 32
Presa Ibérica 100% acorn-fed, leek ashes, Jerusalem artichoke purée and crisps (120g) - 26
Mussels, Monk’s beard, scarlet prawn ‘brava’ sauce - 22
Galician Blonde fillet, chimichurri beurre blanc (200g) - 38
Grilled asparagus, green apple ajo blanco sauce, spring peas - 18
LARGE CUTS
Each cut is individually selected and naturally varies in size and weight. Please ask your waiter about today’s available cuts.
Grass‑fed Aberdeen Angus tomahawk from Ayrshire, Scotland (45 days aged) - 125 per KG
Galician Blond prime rib from Pontevedra, Spain (40 days aged) - 135 per KG
Presa Ibérica 100% acorn-fed by Pais de Quercus from Extremadura, Spain (700g) - 105
TRADITIONAL RICE
Rice cooked the traditional way, in a paella pan under a wood fire. Our rices are served in multiples of two and priced per person. We use rice from the D.O. València.
Mediterranean rice, wild Atlantic red prawns, cuttlefish, sea bream, seafood stock - 39pp
‘Matanza’ rice, pork chop, confit pork ear, spicy ‘sobrassada’ sofrito, veal and herbs stock - 38pp
Paella valenciana, chicken, rabbit, Garrofó beans, artichokes, veal and herbs stock - 35pp
Canadian lobster rice, kimchi foam gratin, seafood stock - 57pp
Mushroom rice, seasonal mushrooms, truffle cream, vegetable stock - 37pp
Black ink rice, squid, sugar snaps, pil pil emulsion, seafood stock - 26pp
Txangurro rice, brown and white crab meat, kimchi foam, seafood stock - 36pp
Galician Blonde prime rib rice, game and poultry stock, veal and herbs stock - 89pp
Tomahawk rice, game and poultry stock, veal and herbs stock - 86pp
Black Angus short rib rice, morels, veal and herbs stock - 49pp
Spring rice, courgette flowers, figs, wild garlic emulsion, vegetable stock - 35pp
FIDEUÀ AND CONTEMPORARY RICE
Our contemporary rice and fideuà are served in multiples of two and priced per person.
Shetland langoustine and Atlantic monkfish fideuà, seafood stock - 34pp
Confit duck and eel fideuà, shiitake mushroom, veal and herbs stock - 39pp
Carabinero and Presa Ibérica ‘Meloso’, seafood stock, veal and herbs stock - 43pp
SIDES
Bursting with flavour, creativity, and artisanal flair, our carefully crafted sides are the perfect addition to your meal.
Baby potatoes, mojo verde - 8
Broccolini, peanut sauce - 10.5
ALIOLIS AND SAUCES
Traditional Allioli - 5.5
Sweet tomato alioli - 5.5
Black garlic alioli - 5.5
Chimichurri beurre blanc - 5
Chimichurri - 5
Mojo verde - 5
This sample menu is subject to change due to a variety of factors aimed at maintaining quality and operational efficiency.
TO BEGIN
Enjoy a selection of specifically chosen appetisers bursting with flavours to go alongside your drinks
Jamón Ibérico by Juan Pedro Domecq (Black label) - 23
Grilled Olavidia cheese, apricot and walnut toast, smoky fig chutney - 27
Smoked Black Angus picanha, pistachio chimichurri, grated parmesan - 16
Olive oil coca bread - 8
STARTERS
Our sharing starters are designed to bring people together over diverse flavours and textures. Each plate is crafted for the perfect balance of tradition and innovation
Maldon rock oysters, orange and yuzu dressing (three units) - 17
Hamachi ceviche, gazpacho tiger milk, toasted corn ‘cancha’, orange wedges - 20
Burrata, chargrilled plums, plum sake dressing, rosemary cracker - 20
Atlantic Bluefin tuna tostada, pericana XO sauce, citrus emulsion (two units) - 22
Crab ‘Ensaladilla’, brown and white Cornish crab, mustard mayonnaise - 16
Kale citrus salad, mixed Valencian citruses, kumquats, cashew nuts, tamarillo dressing - 16
Shetland King scallop, caramelised baby onions, presa Ibérica stock (unit) - 14
FROM THE FIRE
A selection of meat, fresh fish and vegetables kissed by the intense heat of our infamous robata grill, bringing bold, smoky flavours to every bite.
Hen of the wood ‘Maitake’, crispy kale, miso jus, black sesame emulsion - 23
Lamb chops, carob and black garlic mole negro, smoked cauliflower purée, pistachio crumbs - 36
Atlantic octopus, cumin cream, sweet and sour Paprika mojo - 34
Dry-aged monkfish, saffron foam, spicy ‘migas’, pine nuts - 32
Presa Ibérica 100% acorn-fed, leek ashes, Jerusalem artichoke purée and crisps (120g) - 26
Mussels, Monk’s beard, scarlet prawn ‘brava’ sauce - 22
Galician Blonde fillet, chimichurri beurre blanc (200g) - 38
Grilled asparagus, green apple ajo blanco sauce, spring peas - 18
LARGE CUTS
Each cut is individually selected and naturally varies in size and weight. Please ask your waiter about today’s available cuts.
Grass‑fed Aberdeen Angus tomahawk from Ayrshire, Scotland (45 days aged) - 125 per KG
Galician Blond prime rib from Pontevedra, Spain (40 days aged) - 135 per KG
Presa Ibérica 100% acorn-fed by Pais de Quercus from Extremadura, Spain (700g) - 105
TRADITIONAL RICE
Rice cooked the traditional way, in a paella pan under a wood fire. Our rices are served in multiples of two and priced per person. We use rice from the D.O. València.
Mediterranean rice, wild Atlantic red prawns, cuttlefish, sea bream, seafood stock - 39pp
‘Matanza’ rice, pork chop, confit pork ear, spicy ‘sobrassada’ sofrito, veal and herbs stock - 38pp
Paella valenciana, chicken, rabbit, Garrofó beans, artichokes, veal and herbs stock - 35pp
Canadian lobster rice, kimchi foam gratin, seafood stock - 57pp
Mushroom rice, seasonal mushrooms, truffle cream, vegetable stock - 37pp
Black ink rice, squid, sugar snaps, pil pil emulsion, seafood stock - 26pp
Txangurro rice, brown and white crab meat, kimchi foam, seafood stock - 36pp
Galician Blonde prime rib rice, game and poultry stock, veal and herbs stock - 89pp
Tomahawk rice, game and poultry stock, veal and herbs stock - 86pp
Black Angus short rib rice, morels, veal and herbs stock - 49pp
Spring rice, courgette flowers, figs, wild garlic emulsion, vegetable stock - 35pp
FIDEUÀ AND CONTEMPORARY RICE
Our contemporary rice and fideuà are served in multiples of two and priced per person.
Shetland langoustine and Atlantic monkfish fideuà, seafood stock - 34pp
Confit duck and eel fideuà, shiitake mushroom, veal and herbs stock - 39pp
Carabinero and Presa Ibérica ‘Meloso’, seafood stock, veal and herbs stock - 43pp
SIDES
Bursting with flavour, creativity, and artisanal flair, our carefully crafted sides are the perfect addition to your meal.
Baby potatoes, mojo verde - 8
Broccolini, peanut sauce - 10.5
ALIOLIS AND SAUCES
Traditional Allioli - 5.5
Sweet tomato alioli - 5.5
Black garlic alioli - 5.5
Chimichurri beurre blanc - 5
Chimichurri - 5
Mojo verde - 5
This sample menu is subject to change due to a variety of factors aimed at maintaining quality and operational efficiency.