Charred sourdough, tomato pulp, Arbequina olive oil.

Starters

36-month acorn-fed Ibérico, hand-sliced.

Starters

Creamy béchamel croquettes with cured ham.

Starters

Blistered Galician peppers, Maldon salt.

Starters

Puglian burrata, basil, aged balsamic.

Starters

Slow-roasted suckling pig, romesco, confit garlic.

Main Courses

Grilled secreto, smoked aubergine, padrón salsa.

Main Courses

Twelve-hour braised, saffron jus, pommes purée.

Main Courses

Carnaroli, porcini, Manchego, truffle oil.

Main Courses

For two — prawns, mussels, calamari, saffron.

Seafood

Galician octopus, paprika, olive oil, potato.

Seafood

Wild prawns, garlic, guindilla, fino sherry.

Seafood

Whole sea bass baked in salt crust, lemon.

Seafood

Confit cod, pil-pil emulsion, smoked piquillo.

Seafood

Vanilla cream, orange zest, burnt sugar crust.

Desserts

Almond cake, lemon zest, icing sugar cross.

Desserts

70% dark ganache, Arbequina oil, Maldon salt.

Desserts

Caramelised pear, cinnamon ice cream.

Desserts

Rías Baixas — citrus, mineral, saline finish.

Wines

Tempranillo, oak-aged, ripe dark fruit.

Wines

Concentrated, plum, leather, long finish.

Wines

Single-estate sparkling, eight years on lees.

Wines

Tempranillo, brandy, citrus, seasonal fruit.

Cocktails

Gin Mare, rosemary, juniper, pink grapefruit.

Cocktails

Bourbon, sweet vermouth, oloroso sherry, orange.

Cocktails

Manzanilla, prosecco, soda, olive.

Cocktails