Our Menu | Brindisa Kitchens

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
  
  4.5
- Dr. Calypso APA (5.2%) 330ml
  
  6
- Amarillo IPA (6.5%) 330ml
  
  6
SPARKLING
- La Vida al Camp NV, Brut ,Catalunya
  
  7.5
- La Vida al Camp NV, Rose, Catalunya
  
  8.5
- Loxarel “A Pèl”, Ancestral, Penedès
  
  8.5
SHERRY
- Manzanilla 'La Gitana'
  
  6
- Amontillado 'Napoleón'
  
  6
- Oloroso Seco 'Faraón'
  
  6
HOUSE SERVES
- Red wine sangría
  
  6.5
- Cava sangría
  
  7.5
- Vermut & soda
  
  5.5
COCKTAILS
- REBU-TEA-TO / Manzanilla, lemon juice, lime juice, Earl grey syrup, mint & soda
  
  9.5
- SHERRY SPRITZ N.2 / Amontillado, Kamn & Sons, Cinnamon syrup, Pedrino tonic
  
  9.5
- NEGRONI DE JEREZ / Amontillado sherry, Campari & Golfo vermouth
  
  9.5

PICOTEO

HOUSE BREADS (V)

3
PAN de COCA (V)

4

Catalan 'coca' bread with tomato & garlic
CROQUETAS de JAMON

6

Iberian ham croquettes
PADRON PEPPERS (V)

6
ACEITUNAS GORDALES PERELLO

4

Hand-stuffed olives with fresh orange & oregano

MANCHEGO MARINADO

7

1605 semi-cured Mancheo, marinated in paprika with Marcona almonds
SARDINA Y ANCHOA EN MATRIMONIO

8

Marinated Cadiz sardine & Nardin anchovy, Penjar tomato & anchovy cream
SOPA DE AJO

5

Garlic soup with Iberian ham & a poached quail's egg
PIMIENTO DE PIQUILLO RELLENO

5

Tempura-fried piquillo pepper stuffed with goats' cheese & honeycomb

TABLA PARA PICAR 18

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

5.5

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

7.5

Iberico acorn-fed loin from Señorío de Montanera
CHORIZO MORCÓN

5.5

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

6

Semi-cured goats' cheese from La Adrada in Avila
MOLUENGO, Albacete

6

Unpasteurised goats' cheese from Villamalea
VALDEON (PICOS DE EUROPA), Leon

6

Pasteurised maple leaf-wrapped blue cheese made from 90% cows & 10% goats' cheese
VILLAREJO ROMERO, Cuenca

6

Unpasteurised Manchego-style ewe's milk cheese cured for a minimum of 6 months
SELECCIÓN de QUESO

16.75

MEAT

TXULETA VACA RUBIA GALLEGA

42

500gr 40 day aged sirloin steak
SOLOMILLO IBERICO ALBARDADO

15

Pancetta-wrapped Iberian pork fillet with sauteed wild mushrooms & cream
POLLO AL PEDRO XIMENEZ

11

Chicken, lemon, ginger, PX vinegar & Gordal olives
CORDERO LECHAL

50

Roasted milk-fed lamb for two to share with vegetables
LEON CHORIZO

16.5

Leon chorizo with piquillo pepper & rocket on toast

FISH

GAMBAS al AJILLO

10

Chilli & garlic prawns
MERLUZA GRATINADA

12

Hake & saffron gratin with piquillo pepper sauce
ENSALADA DE TOMATE Y MOJAMA

12

Tomato salad with thinly sliced salt-cured tuna
PULPO A LA PARRILLA

15

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

9

Clams with garlic & herbs

VEGETABLE

ARROZ MELOSO (V)

5

Rice, wild mushrooms, autumn vegetables & saffron
BROCOLI CON CABRALES (V)

7

Tenderstem broccoli, Cabrales cheese & walnuts
TORTILLA ESPAÑOLA (V)

6.5
PATATAS BRAVAS y ALIOLI (V)

6
ESPINACAS a la CATALANA

5

Wilted spinach, shallot, pine nuts & raisins
MONTE ENEBRO

8

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

9

Broken eggs & potatoes:
Pisto vegetables OR Mallorcan sobrasada sausage