Our Tapas Menu | Brindisa Tapas & Spanish Foods

BIENVENIDOS

Tapas Brindisa has been serving tapas since 2004.

We like to think that even though it’s a big red London bus that passes our windows we strive to give you an experience of the true food & hospitality of Spain.

DRINKS

BEER
- Estrella Galicia Lager (4.7%) 2/3 pint
- Dr. Calypso APA (5.2%) 330ml
- Amarillo IPA (6.5%) 330ml
SPARKLING
- La Vida al Camp NV, Brut ,Catalunya
- La Vida al Camp NV, Rose, Catalunya
- Loxarel “A Pèl”, Ancestral, Penedès
SHERRY
- Manzanilla 'La Gitana'
- Amontillado 'Napoleón'
- Oloroso Seco 'Faraón'
HOUSE SERVES
- Red wine sangría
- Cava sangría
- Vermut & soda

PICOTEO

PAN DE LA CASA (V)

3
PAN DE COCA CON TOMATE (V)

4

Catalan 'coca' flatbread with tomato & garlic
PERELLÓ GORDAL OLIVES

4

Hand-stuffed olives with fresh orange & oregano
CROQUETAS DE JAMÓN

6

Iberian ham croquettes (3)
PIMIENTOS DE PADRÓN (V)

4

Galician Padrón peppers & rock salt

MANCHEGO MARINADO

7

Marinated Manchego cheese, paprika & Catalan almonds
CREMA DE CALABAZA (V)

6

Pumpkin cream, roasted pumpkin, oyster mushrooms & seeds
SARDINA Y ANCHOA EN MATRIMONIO

8

Cádiz sardine & Nardín anchovy, Penjar tomato & anchovy cream

TABLA PARA PICAR 19

A selection of cured meats, cheese, tuna and bean salad, marinated vegetables, olives, pickles &

bread with tomato and olivada
2 people sharing / Mon to Thu / 12noon – 6:30pm

CURED & CHEESE

JAMÓN IBÉRICO de BELLOTA

22

Hand carved, 100% acorn-fed ham from Señorío de Montanera collective (Badajoz, Extremadura)
SALCHICHÓN de VIC

6

Peppercorn sausage from Casa Riera y Ordeix (Vic, Barcelona)
LOMO DOBLADO

7

Iberico acorn-fed loin from Señorío de Montanera
CHORIZO IBERICO DE BELLOTA

6

Iberico paprika sausage from Señorío de Montanera
SELECCIÓN de CHARCUTERÍA

23

Salchichón, lomo, chorizo & sobrasada
Please note that this is a sample menu and can vary for every Brindisa Kitchens restaurant.

CABRA DEL TIETAR, Avila (P)

6

Brindisa cave-aged, semi-cured goats' cheese with light texture & subtle herb flavour
MOLUENGO, Albacete (UP)

6

Goats' cheese from Villamalea in Albacete - light & delicate with a vegetable ask coating
VALDEÓN (PICOS DE EUROPA), Leon (P)

6

Blue cheese from León made from a blend of 90% cows and 10% goats' milk
VILLAREJO ROMERO, Cuenca (UP)

6

Rosemary-coated & infused ewes' milk cheese cured for a minimum of 6 months
SELECCIÓN de QUESO

17

Cabra del Tiétar, Moluengo, Valdeón & Villarejo with house breads, quince, tomato chutney & fruit

MEAT

TXULETA VACA RUBIA GALLEGA

42

500gr 40 day aged sirloin steak & vegetables
SECRETO IBÉRICO

15

Iberian pork secreto, garlic & piquillo pepper
POLLO AL PX

11

Free range chicken thighs, Pedro Ximénez sherry, Ñora pepper, ginger, lemon & Gordal olives
CHULETA DE CORDERO

16

Grilled lamb chops & salsa verde
LEÓN CHORIZO

9

León chorizo on toast, piquillo pepper & rocket
HUEVOS ROTOS CON SOBRASADA

9

Broken eggs, potatoes & sobrasada

FISH

GAMBAS al AJILLO

9

Chilli & garlic prawns
HALIBUT ASADO

16

Roasted halibut, hispi cabbage & chestnuts
PULPO A LA PARRILLA

15

Galician octopus with potato cream & paprika alioli
ALMEJAS EN SALSA VERDE

9

Clams with garlic & herbs
ARROZ NEGRO

9

Squid ink black rice & alioli

VEGETABLE

TORTILLA ESPAÑOLA (V)

6.5
PIMIENTO DE PIQUILLO RELLENO (V)

5

Tempura piquillo pepper, goats´cheese & honeycomb
ESPINACAS a la CATALANA

5

Wilted spinach, shallot, pine nuts & raisins
PISTO MANCHEGO

9

Tomato & courgette 'pisto', olive toast & poached egg
PATATAS BRAVAS y ALIOLI (V)

6
BROCOLI CON PICOS (V)

6

Tenderstem broccoli, Picos de Europa blue cheese & walnuts
VERDURAS CON ROMESCO (V)

8

Roasted winter vegetables & romesco sauce
MONTE ENEBRO

8

Raphael Baez's award winning fried goats' cheese, orange blossom honey & beeetroot crisps