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- A La Carte
- Bar • Picoteo
- Preserved • Curados
- Classics • De Siempre
- Seasonal • De temporada
- Sharing • Platos
- Sides • A banda
- Sweet
- Sweet • Dulces
- Wine & Cocktails
A La Carte
View PDFBar • Picoteo
- vegan
Pan de coca, Penjar tomato, garlic
Hand-stuffed Perelló Gordal olives, orange, guindilla, oregano, lemon juice
- vegan
Galician Padrón peppers, rock salt
100% acorn-fed Ibérico ham croquettes (3)
- vegetarian
Spring pea & mint croquettes (3), lemon zest
Tempura soft shell crab, lemon, alioli
Preserved • Curados
Hand-carved 100% acorn-fed Ibérico ham from Señorío de Montanera
Lomo de Teruel, Señorío Ibérico salchichón,chorizo Ibérico, smoked beef cecina, picos de pan, caperberries, guindilla
Torta de Barros unpasteurised ewe’s milk, Monte Enebro goat’s milk, 1605 Manchego semi-cured ewe’s milk
Classics • De Siempre
Potatoes & broken Cacklebean egg - choose from: ‘pisto’ roasted vegetables (v), Mallorcan black pig sobrasada
- vegetarian
Fried potatoes, spicy tomato sauce, alioli
- vegetarian
Traditional potato & onion omelette, alioli
Chargrilled Alejandro chorizo on toast, Navarrico piquillo pepper, rocket
King prawns (5), chilli, garlic, olive oil
Squid ink black Bahia rice, lemon, alioli
Free-range chicken thighs, mojo rojo, hazelnut picada
Seasonal • De temporada
Monte Enebro-stuffed courgette flower, orange blossom honey, thyme
Salt cod-stuffed Navarrico piquillo peppers (2), tomato sauce
- vegetarian
Wye Valley asparagus, ajo blanco, Galmesán
- vegan
Catalan-style Lechoso chickpeas, fennel, saffron & almond picada
Dorset clams, salsa verde, ibérico lard, paleta ham
Fabas de Lourenzá bean stew, guindilla, chorizo, morcilla, Pablo's panceta
- vegan
Chargrilled cauliflower, Verdina bean purée, chimichurri
Calves liver, manzanilla, caramelised Spanish onion, fried paleta ham
Bilbao-style Skrei cod, cherry tomatoes
Ibérico pork shoulder (100g), butter beans, leek and cauliflower purée
Sharing • Platos
- vegetarian
Baked single variety Bahia rice, girolles, peas, pea shoots
Galician blond ex dairy cow sirloin steak, Padron peppers, chimichurri
Sides • A banda
- vegetarian
Sally Clarke's house breads, seaweed butter, Marcona almond butter
- vegan
Purple sprouting broccoli, almonds, golden raisins, shallots
- vegetarian
Spanish ratatouille-style vegetables, semi-cured egg yolk
Heritage beets, baby watercress, Picos de Europa blue cheese, yoghurt, orange blossom honey
Catalan-style salad, endive, anchovies, salt cod, Empeltre black olives, Xató dressing
Sweet
View PDFSweet • Dulces
'Thousand leaves' puff pastry, horchata custard cream
- vegetarian
Homemade traditional flan
- vegetarian
Galician quince & almond tart
- vegetarian
Today's ice cream from Forest Hill Gelato
Wine & Cocktails
Step into the vibrant world of Spanish wines and cocktails, where each sip is a fiesta for your taste buds - because every moment is a celebration! Salud!
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Allergens
We always do our best to accommodate dietary requirements but we can’t guarantee our kitchens are free from cross-contamination. Please ask a member of our team for advice on specific allergens within dishes.
Give the gift of Brindisa
You’ve got good taste, why not share it around? Bring your favourite people together over a Supper Club visit or treat them to a gift card.
