Baked bread served with olive oil & balsamic vinegar (Gluten, So2)

White sourdough topped with tomato & garlic (Gluten)

A firm and buttery Spanish cheese with quince sauce (Milk, So2)

White anchovy fillets marinated in vinegar and garlic (Fish, So2)

Pitted Gordal olives (So2)

Roasted & salted Valencian almond (Nuts)

Premium Jamon Ibérico de Bellota from the Pata Negra Pig

A smoked & dried salted beef

Dates stuffed with almonds & wrapped in Serrano ham (Nuts, So2)

Dates stuffed with Picos blue cheese & wrapped in streaky bacon (Milk, So2)

Griddled Halloumi with a cucumber & tomato salad served on a bed of hummus and dressed with dill & Aleppo pepper (Milk, Sesame)

Creamy Burrata cheese served with fresh watermelon, gazpacho & a vibrant green herb sauce (Gluten, So2, Milk)

A platter of white anchovy fillets, Manchego cheese with Quince & Serrano ham all served on Pan Catalán & arranged around a small bowl of olives (Gluten, So2, Milk, Fish)

A platter of artichoke with parmesan & chilli, sundried tomato & butterbean pâté and broad bean & garlic all served on Pan Catalán & arranged around a small bowl of olives (Gluten, So2, Milk)

Arturo Sánchez produced ‘Belotta’ grade meats from Spain. They come from 100% Iberian, free range Pata Negra Pigs fed on a unique diet of acorns and cured for a minimum of 18 months. Our platter features Jamon Ibérico, Lomo Ibérico, Chorizo Ibérico & Salchichon Ibérico from the Pata Negra Pig & Cecina de Leon & Truffle Fuet served with guindillas & Pan Galician (Gluten, So2)

A selection of grilled Mediterranean vegetables , all served with a selection of pâtés, almonds, olives, guindillas & homemade bread (Gluten, So2, Nuts, Sesame)

A Pata Negra Pig special featuring prized cuts; Secreto Ibérico & Ibérico pigs cheek with piquillo pepper paella (So2, Celery, Soy, Mustard)

A hearty vegetable paella made with artichokes & wild mushrooms (So2, Celery, Soy)

Seafood paella with fillets of hake, mussels & samphire (So2, Celery, Soy, Fish, Crustacean, Mollusc)

Pressed pork belly drizzled with a vibrant cherry chimichurri (So2, Celery)

Ibérico pork presa steak served with roasted artichokes, a smokey red pepper & almond romesco sauce & drizzled with mojo verde (Gluten, Nut, So2)

Crispy pig’s cheek served with a sharp pickled fennel & a touch of chilli (Egg, Gluten, So2, Celery)

Soanes’ grain fed chicken kebab served with a tangy pickled apricot salsa & creamy harissa spiced yoghurt (Milk, So2)

Flat iron steak served with corn purée, Ambiente bbq sauce & jalapeño pesto (Mustard, So2, Milk, Celery, Nut)

Caramelised chorizo & potato (So2)

Beef & pork meatballs served in a rich tomato stew (Gluten, Egg, So2, Celery, Mustard)

Secreto Ibérico de Bellota from the Pata Negra Pig cooked on the plancha & served with salsa verde (So2)

Seared tuna fillet with sesame, ponzu & wakemi (Fish, Soy, Sesame)

Blowtorched mackerel fillet, charred for a smokey finish, with a tangy buttermilk drizzle, fresh peas & pickled cucumber (Fish, So2, Milk)

Steamed mussels with a Catalan-style herb picada of spinach, basil, lemon & pine nuts (Mollusc, So2, Kernel)

Lightly pickled hake coated in an almond crumb served with a fresh fennel, lemon & olive salad (Fish, Nut, So2, Gluten, Egg)

Whole prawns in salt & garlic cooked on the plancha (Crustacean)

A brown shrimp & chorizo risotto with tiger prawns (So2, Celery, Crustacean)

Slices of octopus served in the traditional way on a bed of confit potatoes, drizzled with olive oil & sprinkled with pimenton (Mollusc)

Triple cooked sagitta potatoes with our classic spicy tomato sauce & aïoli (Celery, Egg, Mustard, So2)

Charred tenderstem broccoli with a harissa & preserved lemon yoghurt, finished with toasted hazelnuts (So2, Tree Nut, Milk)

A Harrogate Blue Cheese & spinach croquette with a frisée lettuce, pickled walnut & quince salad (Milk, Gluten, Egg, Nut, So2)

A warm salad of cumin roast artichokes with roast corn, freekeh and fresh herbs (Gluten)

Mixed leaves, fresh herbs, cucumber, peppers, tomato & shallots finished with feta cheese & Ambiente salad dressing (Milk, So2)

An individual Spanish omelette served with aïoli (Egg, Mustard, So2)

Creamy baked mushrooms topped with a manchego crumb (So2, Gluten, Milk)

Baked chilli & honey feta served with a rocket & hazelnut salad (Milk, Nut)

Pan-fried green beans served with sun-dried tomato & pine nuts (So2, Kernel)

Meatless meatballs cooked in a smokey pimenton & tomato stew (So2, Celery, Soy)

Caramelised chorizo-style pieces and potato (So2, Soy)

Our vegan take on a classic! Plant-based calamares rings (Soy, Gluten, So2, Mustard, Celery)

Served with vanilla ice cream (Milk, Nut, Eggs)

Basque Burnt Cheesecake served with PX sherry infused raisins (So2, Milk, Egg)

Vanilla Crème Brûlée served with shortbread biscuits (Egg, Milk, Gluten)

Spanish almond cake drizzled with an orange & vanilla syrup & served with fresh raspberries & whipped cream (Nut, So2)

PX sherry infused raisins poured over Yorvale vanilla ice cream (So2, Milk, Egg) *Make it vegan with our vegan Yorvale Coconut & Vanilla Ice Cream

Served with biscuits, quince, chutney & red grapes (Milk, Gluten, So2)