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. APERITIVOS Bread with olive oil V . 3 Toasted bread with tomato V . 3 .5 Boquerones G ...................................5 Anchovies G ..................................7 .5 CURED MEATS ARTISAN CHEESES JAMÓN Cecina G . 6 .5 Manchego G . 4 .5 Juan Pedro Domecq G . 11 / 22 The quality of flavour and texture of Jamón air cured beef with an intense the iconic sheep cheese from Castilla Black label jamón, from Jabugo, in Huelva. Ibérico varies by grade and is a direct result of smokey flavour Four-times awarded 3 gold star as best Ibérico the lifestyle, diet and breeding of the pig. ham, cured for 42 months Trío of hard cheeses . 7 .5 Our Jamón Ibérico is made from 100% pure- Sobrasada . 5 .5 Idiazábal, Mahón & Ibores, served with quince breed, black Iberian pig. These pigs mature soft chorizo pâté served with toasted bread slowly; freely-roaming the beautiful Spanish countryside, grazing in fields and acorn Trío of chorizos . 6 .5 Trío of soft cheeses . 7 .5 BEHER Bernardo Hernández G . 8 / 16 woods. Depending on the producer and the three chorizos - one smokey, one spicy Urgel, San Simón & La Peral, Green label jamón from Guijuelo in Salamanca, desired intensity of flavour, the meat is hung & one 100% Ibérico pork, served with picos served with quince cured for over 26 months in a traditional way for as long as 4 years, before this excellent product is ready to eat. Cured meat selection . 12 Artisan cheese selection . 12 spicy chorizo, lomo, fuet & cecina, San Simón, Mahón, Ibores, La Peral served with picos & Manchego, served with quince EXTREM Puro G . 11 / 22 Trío de Jamones Ibéricos G . 21 a tasting platter of all 3 jamones Half & half selection . 8 .5 Black label jamón from Extremadura. Intense & sweet with complex & elegant flavour a mix of cheese & cured meat cuts CLASSIC TAPAS IBÉRICA TAPAS Our classic tapas dishes are made using Spanish Artichoke hearts . 5 .5 Asparagus toast . 6 .5 ingredients and traditional recipes Vegetables fried in breadcrumbs, stuffed with ham with Manchego, onion confit & truffle oil & onion on a sherry sauce Croquetas . 6 .5 / 13 with Serrano ham. Made to Nacho’s Crispy aubergine V . 6 Warm lentil salad V G . 6 .5 Pear & spinach salad G . 6 Grandmother’s recipe fried in a light batter with ‘miel de caña’. with soft-cooked egg, pea shoots with La Peral blue cheese, A typical dish from Andalucía & roasted baby carrot. pine nuts & raisins Tortilla V G . 6 .5 Spanish omelette with potato & onion Fish Black rice G . 9 Cod brandada G . 6 .5 prawn & squid ink rice, served with alioli salt cod with root vegetable crisps Patatas bravas V . 5 .5 crispy potatoes with brava sauce & alioli Poached hake G . 9 .5 Vermouth mussels ........................7 Cantabric tuna salad G . 7 poached hake, baby gem & Hollandaise sauce. in a white vermouth sauce flaked tuna with red pepper, caramelised Padrones V G . 6 A signature dish from Casa Marcial with leek & onion, served with bread onion, avocado & baby rocket Galician Padrón peppers & sea salt Calamares . 9 .5 fried baby squid with alioli Meat Pitu chicken rice G . 11 PAELLA free-range cockerel with piquillo pepper & saffron. A signature dish from Casa Marcial We serve traditional Valencian dry-style paellas, Gambas G . 10 which form a crunchy base during cooking, prawns in garlic sauce with a hint Braised oxtail G . 12 .5 Lamb sweetbreads . 12 called ‘socorrat’. This dark, caramelised, crispy layer of rice on the bottom of the pan is by far the of cayenne pepper slow-cooked for 4 hours, served with black trumpet mushroom sauce best bit of the whole paella. Be sure to scrape the with sweet potato puree & crisps & a deep fried soft-cooked egg bottom of the pan to mix the delicious toasted flavours into the rest of the rice before serving. Pulpo . 14 G Twice cooked lamb G . 10 Ibérica burgers . 8 Paellas take a little longer to prepare and will grilled octopus with potatoes arrive after your tapas. with marinated cherry tomatoes 2 secreto pork sliders with pickled & pimentón de la Vera & red peppers from León piparra peppers Chicken paella G . 30 with chicken & vegetables . Chorizo . 6 .5 Confit chicken G . 8 Pluma 14 .5 G the best native Ibérico pork, with Mojo Rojo sauce, crispy chicken thigh with romesco sauce with chickpeas, cooked in cider from Asturias rosemary potatoes & peppers Seafood paella . 35 & hazelnuts G with prawns, squid & langoustines Secreto . 13 .5 Albóndigas . 7 .5 Chorizo lollipops . 6 .5 Each paella serves 2-4 people, 2 as a main and the best native Ibérico pork, with Mojo Rojo sauce, beef meatballs, fried potatoes fried in tempura batter with pear alioli 4 as a smaller tapas style portion. rosemary potatoes & peppers & Vizcaína sauce Dishes may contain traces of nuts. V denotes vegetarian. G denotes gluten-free. If you require any dietary or allergy information please ask. A discretionary 12.5% service charge will be added to your bill. Prices include VAT. 20181010.