APPETIZERS
PICKLED CHILLIES £6.00
MIXED OLIVES £6.00
MANCHEGO AND QUINCE£13.00
Mature sheep’s cheese with quince paste
CHEESE SELECTION £22.00
Selection of 3 cheeses, quince and olive oil biscuit
PADRON PEPPERS£8.00
CHARCUTERIE BOARD £25.00
Selection of Iberico acorn fed chorizo, salchichon, loin and Iberico ham
IBERICO HAM £21.00
Cured Iberico ham from Guijuelo
CHORIZO IBERICO£7.00
WHITE ANCHOVIES & VINAIGRETTE £11.00
BREAD£6.00
(aioli / olive oil)
PAN CON TOMATE £7.00
TAPAS
CROQUETAS £9.00
Ham, chorizo and smoked bacon
PRAWNS CROQUETAS (2)£8.00
Pimenton aioli
BROKEN EGGS £12.00
Fried potatoes, pork sobrasada, eggs
GRILLED CHORIZO & MORCILLA£10.00
Piquillo pepper and quail eggs
PRAWNS IN GARLIC£17.00
Prawns, garlic chilli and olive oil
GRILLED OCTOPUS LEG £31.00
With sweet potato and chorizo bits
BLACK RICE PAELLA £17.00
Squid, prawns, cuttlefish ink and aioli
TORTILLA CLASSIC £11.00
Potatoes, onion, eggs
TORTILLA CHORIZO & PIQUILLO £13.00
Piquillo pepper, chorizo, aioli
PATATAS BRAVAS£9.00
Fried potatoes with spicy brava sauce
ARTICHOKES AND ROMESCO £9.00
Grilled artichokes, almond and tomato dip
ESCALIVADA AND GOAT CHEESE£11.00
Roasted vegetables and caramelised goat cheese
GREEN SALAD £9.00
Baby gem, fennel, courgette, almonds, lemon dressing
MEAT TAPAS
CHULETÓN £52.00
Sirloin on the bone. 600 g. To share
IBERICO PORK SELECTION £45.00
Selection of the Iberico cuts with roasted peppers, mojo potatoes and trinxat. To share
RIBEYE STEAK £24.00
Grilled ribeye with potatoes and churrasco sauce
MEATBALLS£13.00
Pork and beef meatballs with tomato sauce and crispy parsnip
IBERICO FILLET AND TRINXAT£17.00
Marinated pork fillet with trintxat potatoes
SECRETO IBERICO & MOJO POTATOES £21.00
The ‘hidden’ cut of the Iberico pork, naturally fatty and full of flavour
PRESA IBERICA & ROASTED PEPPERS£19.00
Pan fried shoulder of iberico pork
HERB CRUSTED LAMB RACK £22.00
Fennel and lemon salad.
DESSERTS
DOUBLE CHOCOLATE & PISTACHIO CAKE £9.00
DULCE DE LECHE CHEESECAKE£9.00
MILLEFEUILLE£9.00
SORBET / ICE CREAM£8.00
THE PACK
We are the result of our attitude. We like thinking out of the plate and that is why we understand what we do in a way that is everything but conventional. We don’t believe in indifference, to be honest, we don’t know how to pronounce it. We rely not on the menu but on tracks of smell, taste and the feeling that comes into play when you let your instincts guide you. Just a matter of attitude.
