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MENU VARIATIONS

Please note that our menus do vary between Tapas and Restaurant menus – the following menus are for the Restaurants.

Please see the exact menus below.

 

Restaurants:

South Kensington | Battersea | Richmond

 

Tapas:

Soho | London Bridge

 

Please note these are sample menus and may vary.

 

PICOTEO

  • CROQUETAS DE JAMÓN IBÉRICO
    7.5
    Iberian ham croquettes (3)
  • PERELLÓ GORDAL OLIVES
    5
    Hand-stuffed Gordal olives, orange, oregano
  • CROQUETAS DEL DIA
    9
    Croquettes of the day (varies by site)
  • CHIPIRONES
    9
    Deep fried baby squid, roasted garlic alioli
  • PIMIENTOS DE PADRÓN (V)
    6.5
    Galician Padron peppers, rock salt
  • QUESO ZAMORANO
    6
    Vicente Pastor Zamorano's ewe's milk cheese,
    firm and compact cheese from Zamora
  • PAN CON TOMATE (V)
    5.5
    Pan de coca, Penjar tomato, garlic
  • BOQUERONES
    6
    Marinated anchovies, chilli, parsley

BOARDS

  • JAMÓN IBÉRICO DE BELLOTA
    24
    Hand-carved 100% acorn-fed Iberian ham from Señorio de Montanera in Extremadura
  • TABLA DE CHARCUTERÍA
    23
    Selection of Brindisa's favourite charcuterie, guindilla chillies, caperberries, picos de pan
  • TABLA DE QUESOS
    19
    Selection of seasonal cheeses, dried moscatel grapes, quince, walnuts

FRITURA | EGGS

  • HUEVOS ROTOS
    10/10.5
    Potatoes, broken Burford Brown eggs with either 'Pisto' roasted vegetables or Mallorcan black pig sobrasada
  • TORTILLA ESPAÑOLA (v)
    6.5
    Traditional Spanish potato & onion omelette served at ambient temperature with aioli
  • PATATAS BRAVAS (v)
    6.5
    Fried potatoes, spicy tomato sauce, alioli
  • MONTE ENEBRO
    9.5
    Raphael Baez's award-winning fried goat's cheese, orange blossom honey, beetroot crisps

Braised | pans

  • GAMBAS AL AJILLO
    11
    King prawns, chilli, garlic, olive oil, sourdough
  • ARROZ NEGRO
    28
    Squid ink black Calasparra rice, prawn, alioli (for two to share)
  • ALUBIAS DE TOLOSA
    15
    Tolosa bean stew, pork belly, chorizo, morcilla
  • CARRILLERAS IBERICAS
    26
    Braised Iberico pork cheeks, red wine, parsnip purée
  • MEJILLONES A LA BILBAINA
    12
    Mussels, cherry tomatoes, Valdespino sherry
    vinegar, shallots, chives
  • (V) - vegan (v) - vegetarian

Plancha | grill

  • CHORIZO DE LEÓN
    9.5
    Chargrilled Leon chorizo on toast, piquillo, rocket
  • TRUCHA
    20
    Sea trout, chestnut and anchovy migas, jerusalem artichokes
  • PULPO CON TUETANO
    24
    Galician octopus, bone marrow, sauteed Ratte
    potatoes, mojo rojo
  • TXULETA RUBIA GALLEGA
    50
    Galician blond ex dairy cow sirloin steak, portobello mushrooms, padron peppers, chimichurri
  • CALAMAR AL PLANCHA
    15
    Grilled squid in its ink
  • POLLO AL ROMESCO
    12
    Free-range chicken leg, romesco sauce

salads | sides

  • BROCOLI A LA CATALANA (V)
    7
    Tenderstem broccoli, golden raisins, pine nuts, chilli oil
  • ENSALADA DE TEMPORADA (V)
    5
    Mixed winter bitter leaf salad
  • LENTEJAS CON CALABAZA (V)
    5
    Pardina lentils, roasted squash
  • ENSALADA DE REMOLACHA
    5
    Heritage beets, orange, La Peral blue cheese, toasted hazelnuts
  • PAN DE LA CASA
    4
    Sally Clarke's house breads, Arbequina olive oil,
    Pedro Ximenez balsamic vinegar

Sweet

  • TARTA DE ALBARICOQUE Y AVELLANA
    8
    Apricot 7 hazelnut tart, yoghurt sorbet
  • ARROZ CON LECHE DE LIMA Y COCO (V)
    8
    Coconut & lime rice pudding, pineapple, coconut crumble
  • CREMA CATALANA DE CHOCOLATE
    8
    Bitter chocolate & orange Catalan cream
  • HELADO DEL DIA
    5
    Forest Hill Gelato's organic ice cream & sorbet

GROUP BOOKINGS

We are now taking enquiries and bookings for Christmas parties and New Year’s Eve. Whether it’s an office party, wedding or just a special occasion in our private dining room there’s much to be celebrated.

For more details and to see set menus click here.  Alternatively, email us on hola@brindisakitchens.com to find out what we can do.

 

VIEW EVENTS BROCHURE

MENU VARIATIONS

Please note that our menus do vary between Tapas and Restaurant menus – the following menus are for the Restaurants.

Please see the exact menus below.

 

Restaurants:

South Kensington | Battersea | Richmond

 

Tapas:

Soho | London Bridge

 

Please note these are sample menus and may vary.

 

BOARDS

  • JAMÓN IBÉRICO DE BELLOTA
    24
    Hand-carved 100% acorn-fed Iberian ham from Señorio de Montanera in Extremadura
  • TABLA DE CHARCUTERÍA
    23
    Selection of Brindisa's favourite charcuterie, guindilla chillies, caperberries, picos de pan
  • TABLA DE QUESOS
    19
    Selection of seasonal cheeses, dried moscatel grapes, quince, walnuts

Sweet

  • TARTA DE ALBARICOQUE Y AVELLANA
    8
    Apricot 7 hazelnut tart, yoghurt sorbet
  • ARROZ CON LECHE DE LIMA Y COCO (V)
    8
    Coconut & lime rice pudding, pineapple, coconut crumble
  • CREMA CATALANA DE CHOCOLATE
    8
    Bitter chocolate & orange Catalan cream
  • HELADO DEL DIA
    5
    Forest Hill Gelato's organic ice cream & sorbet

PICOTEO

  • CROQUETAS DE JAMÓN IBÉRICO
    7.5
    Iberian ham croquettes (3)
  • PERELLÓ GORDAL OLIVES
    5
    Hand-stuffed Gordal olives, orange, oregano
  • CROQUETAS DEL DIA
    9
    Croquettes of the day (varies by site)
  • CHIPIRONES
    9
    Deep fried baby squid, roasted garlic alioli
  • PIMIENTOS DE PADRÓN (V)
    6.5
    Galician Padron peppers, rock salt
  • QUESO ZAMORANO
    6
    Vicente Pastor Zamorano's ewe's milk cheese,
    firm and compact cheese from Zamora
  • PAN CON TOMATE (V)
    5.5
    Pan de coca, Penjar tomato, garlic
  • BOQUERONES
    6
    Marinated anchovies, chilli, parsley

GROUP BOOKINGS

We are now taking enquiries and bookings for Christmas parties and New Year’s Eve. Whether it’s an office party, wedding or just a special occasion in our private dining room there’s much to be celebrated.

For more details and to see set menus click here.  Alternatively, email us on hola@brindisakitchens.com to find out what we can do.

 

VIEW EVENTS BROCHURE

salads | sides

  • BROCOLI A LA CATALANA (V)
    7
    Tenderstem broccoli, golden raisins, pine nuts, chilli oil
  • ENSALADA DE TEMPORADA (V)
    5
    Mixed winter bitter leaf salad
  • LENTEJAS CON CALABAZA (V)
    5
    Pardina lentils, roasted squash
  • ENSALADA DE REMOLACHA
    5
    Heritage beets, orange, La Peral blue cheese, toasted hazelnuts
  • PAN DE LA CASA
    4
    Sally Clarke's house breads, Arbequina olive oil,
    Pedro Ximenez balsamic vinegar

FRITURA | EGGS

  • HUEVOS ROTOS
    10/10.5
    Potatoes, broken Burford Brown eggs with either 'Pisto' roasted vegetables or Mallorcan black pig sobrasada
  • TORTILLA ESPAÑOLA (v)
    6.5
    Traditional Spanish potato & onion omelette served at ambient temperature with aioli
  • PATATAS BRAVAS (v)
    6.5
    Fried potatoes, spicy tomato sauce, alioli
  • MONTE ENEBRO
    9.5
    Raphael Baez's award-winning fried goat's cheese, orange blossom honey, beetroot crisps

Plancha | grill

  • CHORIZO DE LEÓN
    9.5
    Chargrilled Leon chorizo on toast, piquillo, rocket
  • TRUCHA
    20
    Sea trout, chestnut and anchovy migas, jerusalem artichokes
  • PULPO CON TUETANO
    24
    Galician octopus, bone marrow, sauteed Ratte
    potatoes, mojo rojo
  • TXULETA RUBIA GALLEGA
    50
    Galician blond ex dairy cow sirloin steak, portobello mushrooms, padron peppers, chimichurri
  • CALAMAR AL PLANCHA
    15
    Grilled squid in its ink
  • POLLO AL ROMESCO
    12
    Free-range chicken leg, romesco sauce

Braised | pans

  • GAMBAS AL AJILLO
    11
    King prawns, chilli, garlic, olive oil, sourdough
  • ARROZ NEGRO
    28
    Squid ink black Calasparra rice, prawn, alioli (for two to share)
  • ALUBIAS DE TOLOSA
    15
    Tolosa bean stew, pork belly, chorizo, morcilla
  • CARRILLERAS IBERICAS
    26
    Braised Iberico pork cheeks, red wine, parsnip purée
  • MEJILLONES A LA BILBAINA
    12
    Mussels, cherry tomatoes, Valdespino sherry
    vinegar, shallots, chives
  • (V) - vegan (v) - vegetarian

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