Nacho Manzano, our Michelin-starred Executive Chef, grew up in the tiny village of La Salgar in the northern Asturias mountains, where he learnt to cook with his grandmother and mother. Under his guidance, our restaurants celebrate the spirit and style of our homeland with the finest , the best wines, and a truly authentic experience of . APPETISERS Jamón Ibérico Bread with olive oil VE 3 Boquerones G 6 anchovies in vinegar The quality of flavour and texture of jamón Toasted bread with Ibérico varies by grade and is a direct result of tomato VE 3.5 Anchovies G 7.5 the lifestyle, diet and breeding of the pig.

Our jamón Ibérico is made from 100% pure‑breed, black Iberian pig. These pigs mature slowly; freely-roaming the Spanish countryside, grazing in fields and acorn woods. Depending on the Cured Artisan Cheeses producer and the desired intensity of flavour, the is hung for as long as four years, Cecina G 6.5 Manchego G 5 before this excellent product is ready to eat. air cured beef with an intense the iconic sheep cheese smokey flavour from Castilla La Mancha Juan Pedro Domecq G 12 / 24 four times awarded 3 gold stars as best Sobrasada 6 Artisan cheese selection 11.5 Ibérico , cured for 42 months served with honey San Simón, Massimo Rey Silo, Manchego & toasted bread Reserva, Peralzola & organic Sujaira BEHER Bernardo Hernández G 10 / 20 cured for over 26 months in a traditional way Trío of 7.5 one smokey, one spicy, one Jamón serrano G 5 / 10 100% Ibérico pork cured for 16 months, mild & low in salt

Cured meat selection 11.5 Half & half selection of cheese & Trío de jamones G 18 spicy , Andoya, wild cured meat cuts 12 a tasting platter of all three boar chorizo & cecina CLASSIC TAPAS

Our classic tapas dishes are made using the very best Spanish ingredients and traditional recipes.

Patatas bravas Vo 6 Ensaladilla Rusa 7 Gambas G 10 Grilled squid G 11 crispy potatoes with potato salad with Bonito del red prawns in garlic sauce with squid ink sauce, rice brava sauce & alioli Norte tuna, boiled egg, roasted & our lemon oil red peppers & green olives

Tortilla V G 7 Padrones VE G 6 Croquetas 6.5 / 13 Bollín de chorizo 6 potato & onion Spanish omelette Galician Padrón peppers with serrano ham. Handmade to small bread bun filled with chorizo, made with Cackleberry Farm eggs, & sea salt Nacho’s Grandmother’s recipe finished with Ibérico pork lardo. cooked à la minute A classic Asturian snack IBéRICA TAPAS

Enjoy our own interpretation of contemporary Spanish dishes. Salads & Vegetables Meat & Fish

Partridge salad 11 Corn torto Hare croquetas 8 Crispy Cabrarroca G 28 partridge marinated in with Cabrales 7 wild British hare croquetas whole Cabra redfish from the escabeche, with lentil salad, a crisp corn soufflé topped with caper alioli Cantabrian Sea, fried in a crispy ceps, radish & rocket with soft scrambled egg, batter, to share. A signature dish caramelised onion Ribeye G 24 from Nacho's Gloria restaurant. Aubergine & & Cabrales blue cheese locally sourced, grass fed, 28-day Eat with your hands Asturian cheese G 8 aged steak with potato wedges & roasted aubergine filled with Pickled seasonal asadillo; a roasted vegetable purée Lazy omelette with cod G 14 Tres Oscos cheese, honey vegetables Vo G 8 open omelette made with vinaigrette & hazelnut pesto salad of marinated seasonal Pluma 13.5 Cackleberry Farm eggs, vegetables, cherry tomatoes free-range pure Ibérico confit cod, pil pil sauce & Beetroot, pickled fennel & chicory on a bed of pork from País De Quercus, Basque piparra peppers & orange salad G 8 green pea purée served with mojo rojo sauce, with crumbled goat's cheese rosemary potatoes & peppers Octopus & papada G 12 & caramelised walnuts Beef tomato pan fried octopus & confit & salmorejo VE 8.5 Twice-cooked lamb G 12.5 pork papada with chipotle Confit artichoke Vo G 7 with black olive, caperberries, with marinated cherry tomatoes mayonnaise & fresh herbs confit whole artichoke served raspberry & beetroot granita & red peppers from León with a sherry sauce Hake fritters 12 Pitu chicken rice G 13.5 lightly-battered hake with free-range cockerel with piquillo a jalapeño & padrón pepper pepper & saffron. A signature sauce, finished with pil pil dish from Casa Marcial

Paella

We serve traditional Valencian dry-style paellas, which 微信扫码关注 form a crunchy base during cooking, called ‘socarrat’. 阅览配图菜单 Our rice dishes take a little longer to prepare and will arrive after your tapas. V vegetarian G gluten-free VE vegan Vo vegan option available. Dishes may contain traces of nuts. If you require any dietary or Chicken paella Seafood paella allergy information please ask. A discretionary 12.5% service charge (for two) G 30 (for two) G 32 will be added to parties of 6 or more. Prices include VAT. with chicken & vegetables with prawns, squid & langoustines /ibericarestaurants @ibericarestaurants www.ibericarestaurants.com