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COCKTAIL MENU
CÓCTELES
Signatures
Cava Sparkling wine, Homemade Grapefruit & Raspberry liqueur, Sweet cayenne air foam
Jim Beam Fat-wash Beef fat, Campari, Nordesia rosso Vermouth, Dry Sherry, Peated Whisky, Crispy Iberic pork
Cachaca, Homemade cinnamon & marjoram cordial, Fresh lime, Orange & Clove bitters
Nordes Spanish Vodka, Apple Liqueur Infused Basil leaves, Aloe Vera juice, Thyme infusion, Carbonated
Ron Burla Negra, Sweet Cayenne syrup, Lime juice, Vegan foamer
Vodka Absolut Raspberry, Pomegranate juice, Prickly pear puree, Lime juice, Dulce Orange & Blossom foam
Calvados Apple brandy, Melocoton Peach liqueur, Amaro Montenegro, Distil Orange & Lime water, Peychaud’s bitters
Wine based cocktail, Secret ingredients
L’Arbre Spanish Mediterranean Gin infused with green olives, Sherry cream, Apple & Rosemary air foam
Mezcal, Nordesia bianco Vermouth, Mr Zas Padrón pepper liqueur, Dehydrated Padrón pepper
Nordes Spanish Gin, Italicus Bergamot Rosolio, Maraschino, Distil Orange & Lime water
SHARING COCKTAIL
(sharing between 5)
Wine based cocktail, secret ingredients
NON-ALCOHOLIC COCKTAILS
Pomegranate juice, Prickly pear puree, Lime juice, Dulce Orange Foam
Homemade Green Apple & Rosemary syrup, Lime juice, Elderflower Soda, Apple & Rosemary Air foam
CHARCUTERIE
& CHEESE
Served with sourdough bread, green olives Gordal & local honey
(Serves for 2-3 people)
Jamón Serrano, fuet curado, chorizo picante, Manchego cheese, Idiazabal cheese, Cabrales cheese
CHARCUTERIE
5 Jotas
50g
50 g
50 g
CHEESE
70 g
70 g
70 g
CLÁSICOS
> Rustic Tomato Bread
> Rustic Tomato Bread with Jamón Serrano
> Rustic Tomato bread with anchovies
> Triple cooked potatoes, Classic bravas sauce
& garlic mayonnaise
> Spanish Omelette with caramelized onion & chives
> Chilled tomato soup with cucumber, pearl onions & crostini
> Padron Peppers
CROQUETAS
Octopus, Onion & Garlic
Manchego cheese & Truffle
Serrano ham
Rabbit, peas, garlic, thyme
Prawns, Leeks, Courgette
TAPAS to share
> Fresh oyster, Balsamic caviar, avocado, ginger & pickle air
> Fresh oyster, shallots, raspberry vinegar
> Mussels & Calamari, Chardonnay, braised chickpeas, confit garlic & onion sauce
> Red tuna, crunchy Jamón Serrano, Idiazabal Cheese, pig sauce
> Chorizo, “Morron” sauce, tonka bean, noisette butter
> Grilled octopus, confit potato pureé, garlic & parsley, Spanish paprika
> Crunchy potatoes, poached egg, truffle, onions, “Bravas” sauce foam
> Grilled bone marrow, homemade tartar
> Fresh seaweed, coconut & ginger siphon, “kikos”
> Beef cheek, confit apples, Padron peppers, potato gratin
> Crispy Potato fritters, Manchego custard,
black truffle, chives
> Chorizo, garlic alioli
> Prawn tartare, whipped ‘gbejna’, pistachios
> Manchego cheese, piquillo peppers
> Crispy Calamari and White Shrimps, Paprika alioli, lemon
> Roasted belly of pork, apple & orange chutney, crispy skin, flour tortilla
>
> Black rice, King Prawns, Mussels, Cuttlefish
> Rabbit, Spanish chorizo, chicken, Jamón Serrano, mushrooms, red bell peppers
MAIN COURSE
> Red Snapper, white beans with spicy chorizo & Jamón Serrano, local Gamba, anchovies, “Suquet Sauce” & ftira bread
> Roasted Meagre, romesco velouté, Swiss chard, pickled fennel
> Pork tenderloin wrapped in chorizo, Jerusalem artichoke textures, jus
> Spiced Lamb rump, sweet potato puree, kale
> Fillet of Beef, caramelised onion & pimiento potatoes, roasted onion, Manchego cream
> Leek & mushroom gratin, grain mustard cream
> Galician Rib eye on the bone, chimichurri butter, polenta fries
SIDES
> Bravas sauce, jamon
> Marinated tomatoes, pickled onions, basil
> Garlic, herbs, spinach
SAUCES