Starters to share
Maldon rock oysters (1 unit)£4.50
Sustainably grown in traditional oyster beds in the River Blackwater, Maldon.
White tuna belly with anchovy fillets£10.00
From the Cantabrian sea on toasted sourdough bread (2 units)
Red tuna tartare with green chili peppers£26.00
Caught using the ancient almadraba technique in Barbate
Cured beef carpaccio£24.00
Thinly sliced premium Galician beef
Iberian ham (35g)£15.00
Hand cut, free range, and 100% acorn-fed
Charcoal-roasted pâté de campagne£14.00
Txistorra£12.00
Grilled Basque sausage from Orio in the Basque Country
Croquetas (1 unit)£3.00
Iberian ham or mushroom
Morcilla£16.00
Grilled black pudding from Biscay in the Basque Country
Sourdough bread£3.50
24 hour fermentation with stone-ground organic flour from E5 Bakehouse, Shoreditch
Pan con tomate£4.50
Bread with tomato drizzled with extra virgin olive oil
Lettuce with spring onions£8.00
Organically grown in the town of Hernani
Idiazabal cheese, walnut and spinach salad£11.00
Smoked cheese from Latxa sheep
Chargrilled baby leeks (1/2 portion)£9.00
From the coastal town of Zarautz in Gipuzkoa
Starters to share (Grandma's Recipes)
Seafood soup£24.00
Donostia (San Sebastián) style
“Roxario” salted codfish omelette£16.00
Ciderhouse-style from the town of Astigarraga
Fresh anchovy omelette£16.00
Free range eggs with Cantabrian anchovies
Txangurro£26.00
Brown crab baked San Sabastian style
Pan-fried Codfish£28.00
Inspired by the Zapain Cider-Houses in the town of Astigarraga
Beef steak tartar£24.00
Raw ground Galician beef with gherkins, capers and shallots
"Piquillo" peppers stuffed with "txangurro"£16.00
(crab stew)
“Callos” beef tripe stew with chorizo£24.00
Popular Rioja-style stew
Suckling lamb trotters£24.00
Braised in Biscay-style sauce
Oxtail£36.00
Slow cooked and braised in Rioja Alavesa red wine
Starters to share (Seasonal)
“New” Tolosa black beans with garnish£23.00
—straight from the Goikoetxe Farmhouse, Hernialde—
Grilled artichokes£18.00
from Tudela with Iberian ham
Mixed seasonal vegetables from the Tudela gardens£18.00
—Artichokes, Swiss chard, cardoon, borage—
Marmitako stew with red tuna£29.00
in the style of the Basque fishermen (20 minutes)
Main course from our Basque grill
Fish
Monkfish (per 100g)£9.00
Seabass (per 100g)£9.00
Turbot (per 100g)£10.00
Bacalao a la Bizcaina£28.00
Grilled cod fillet cooked in the traditional Bizcaina sauce
Red tuna with ‘zurrukutuna’£29.00
Caught using the ancient almadraba technique in Barbate
Grilled octopus£32.00
From Galicia with ‘ratte’ potatoes and crispy kale
Meat
‘Txuleton Vaca’ matured beef steak (per 100g)£9.50
Premium Galician matured beef steak (per 100g)£13.50
Duck breast with Basque- cider poached apples£24.00
A Basque gastronomic treasure from Iparralde
Pork ribs£26.00
Twice-cooked farmhouse ribs from the Basque Country
Beef sweetbreads with artichokes£29.00
From mature Basque beef and Tudela grown artichokes
Mature-beef sirloin£42.00
with pisto and piquillo peppe
Sides
Mashed potatoes£5.00
Lettuce with Spring Onions£8.00
Twice-cooked potato wedges£6.00
Basque butternut squash ratatouille £7.00
Sautéed Green peas with kale£7.00
Creamy swiss chard au gratin£8.00
Roasted piquillo peppers from Tolosa £8.00
