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SUPPER CLUBS

Introducing our brand new monthly dining experience, Brindisa Supper Clubs. This year, each month represents a region of Spain and celebrates the food of their culture. 

 

Learn about the history and culture of the regions whilst indulging in traditional Spanish food using only the best seasonal and most authentic ingredients.

 

Travel across the country with us in our Private Dining Area with our exclusive menus for just £60 per person.

 

Book Now

BOARDS

  • JAMÓN IBÉRICO DE BELLOTA
    22
    Hand-carved 100% acorn-fed Iberian ham from Señorio de Montanera in Extremadura
  • TABLA DE CHARCUTERÍA
    23
    Selection of Brindisa's favourite charcuterie, guingilla chillies, caperberries, picos de pan
  • TABLA DE CONSERVAS
    25
    Selection of artisan cured fish, olive oil toast
  • TABLA DE QUESOS
    19
    Selection of seasonal cheeses, dried moscatel grapes, quince, walnuts

PICOTEO

  • PERELLÓ GORDAL OLIVES
    4
    Hand-stuffed Gordal olives, orange, oregano
  • CROQUETAS DE JAMÓN IBÉRICO
    7
    Iberian ham croquettes (3)
  • CROQUETAS DE DÍA
    8
    Croquettes of the day (3)
  • PIMIENTOS DE PADRÓN (V)
    6
    Galician Padron peppers, rock salt
  • GILDA
    5
    Guindillia chilli, Ortiz anchovy, Gordal olive, caperberry
  • PAN CON TOMATE
    4.5
    Pan de coca, Penjar tomato, garlic

GROUP BOOKINGS

We are now taking enquiries and bookings for larger events and group dining. 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)
    6.5
    Tenderstem broccoli, golden raisins, pine nuts, chilli oil
  • ENSALADA DE TEMPORADA (V)
    5.5
    Spring green salad, moscatel dressing
  • PAN DE LA CASA
    3.5
    Sally Clarke's house breads, Arbequina olive oil, Pedro Ximenez vinegar
  • ENSALADA DE BACALAO
    9
    Salt cod, blood orange, sour cream, orange blossom honey, mixed leaves

SWEET

  • TARTA DE MELOCOTÓN
    6
    Peach & almond tart
  • HELADO DEL DÍA
    5
    Homemade ice cream, ask for today's
  • MILHOJAS
    6
    Puff pastry, custard & vanilla cream, flaked almonds, orange zest
  • MOUSSE DE CHOCOLATE
    5
    Chocolate & orange mousse, chocolate crumble

Plancha | grill

  • CHORIZO DE LEÓN
    9.5
    Chargrilled Leon chorizo on toast, piquillo, rocket
  • POLLO PICANTE
    13.5
    Marinated free-range chicken thighs, spicy mojo rojo, hazelnut picada
  • NAVAJAS
    14
    Razor clams, chilli, garlic, Arbequina olive oil
  • TXULETA RUBIA GALLEGA
    24-80
    Galician blond ex dairy cow sirloin steak, vine tomatoes, padron peppers, chimichurri
  • ESPARRAGOS CON PESTO
    9
    Green and white asparagus, hazelnut pesto, 3 year aged Galmesan
  • CORDERO ASADO
    25
    Lamb rump (240g), salsa verde

Braised | pans

  • GAMBAS AL AJILLO
    9.5
    King prawns, chilli, garlic, olive oil
  • ARROZ NEGRO
    22
    Squid ink black Calasparra rice, prawn alioli
  • ARROZ MELOSO (V)
    11
    'Creamy' rice, spring peas, asparagus, ajillo
  • FABAS A LA PRIMAVERA
    12
    Heirloom faba beans, tomato sofrito, watercress, guindilla chilli
  • CORDERO A LA MANZANILLA
    45
    Milk fed leg of lab cooked in manzanilla La Gitana

Fritura | eggs

  • HUEVOS ROTOS
    10
    Potatoes, broken Burford Brown eggs with either 'Pisto' roasted vegetables or Mallorcan black pig sobrasada
  • TORTILLA ESPAÑOLA
    6.5
    Traditional Spanish potato & onion omelette served at ambient temperature with aioli
  • PATATAS BRAVAS
    6
    Fried potatoes, spicy tomato sauce, alioli
  • MONTE ENEBRO
    9
    Raphael Baez's award-winning fried goat's cheese, orange blossom honey, beetroot crisps

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