Jamón Ibérico CLASSIC TAPAS Ibérica TAPAS

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 food, the best wines, and a truly authentic experience of Spain. APPETISERS Jamón Ibérico Bread with olive oil VE 3.5 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 4 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 Meats Artisan Cheeses producer and the desired intensity of flavour, the meat is hung for as long as four years, Cecina G 8 Manchego G 7 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 7 Artisan cheese selection 13.5 Ibérico ham, cured for 42 months served with honey San Simón, Massimo Rey Silo, Manchego & toasted bread Reserva, Peralzola & organic Sujaira COVAP Alta Expresión G 12 / 24 cured for over 24 months in a traditional way Trío of chorizos 8 one smokey, one spicy, one BEHER Bernardo Hernández G 10 / 20 100% Ibérico pork cured for over 26 months in a traditional way Cured meat selection 13.5 Half & half selection of cheese & Trío de jamones Ibéricos G 24 spicy chorizo, Andoya, wild cured meat cuts 13.5 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 6.5 Ensaladilla Rusa 7 Gambas G 11 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 8 Padrones VE G 6.5 Croquetas 7 / 14 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 grass-fed Black Angus, 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 16 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 form a crunchy base during cooking, called ‘socarrat’. 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 allergy information please ask. Chicken paella Seafood paella A discretionary 12.5% service charge will be added to your bill. Prices include VAT. (for two) G 33 (for two) G 35 with chicken & vegetables with prawns, squid /ibericarestaurants @ibericarestaurants & langoustines www.ibericarestaurants.com.

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