Muswell Hill

Marinated Gordal olives with lemon zest, thyme and rosemary

Served with extra virgin olive oil and chilli sauce

Roasted salted Catalan Marcona almonds

Toasted bread topped with grated tomato and extra virgin olive oil

Marinated Cantabrian white anchovies served with homemade potato crisps

Fried Galician green peppers with Maldon salt

Courgette flowers in tempura stuffed with goat's cheese and drizzled with honey. Highly recommended

Roasted miso aubergine with feta cheese, caramelised walnuts and crispy onion

Roasted beetroot salad with feta cheese, caramelised walnuts, and strawberries with honey, mustard and dill vinaigrette

Double-fried potatoes served with spicy brava sauce and alioli

Spanish potato salad with tuna, peas, carrot, pickles and homemade cracker

Spanish potato and onion omelette served with spicy brava sauce and alioli. Served runny in the middle; please ask if you would prefer well done.

Fresh burrata with homemade basil pesto, sundried tomatoes, pine nuts, rocket and tomato

Mushroom croquettes served with creamy mixed cheese sauce

Pan-cooked broccoli served with a smoked black olives, capers and garlic tapenade

Heritage tomato salad served with salmorejo tomato purée

Andalusian gazpacho topped with smoked sardine (vegetarian option available), boiled egg, finely diced vegetables and tuille cracker

Crispy deep-fried baby squid with Padrón peppers and alioli

Sea bass ceviche with mango, citrus, lemongrass and ginger, topped with red onion and coriander

Crispy deep-fried anchovies

Pan-cooked tiger prawns with red chilli, garlic and olive oil. Bread for dipping is highly recommended!

Marinated sashimi-grade tuna topped with wasabi mayonnaise

Salt cod fritters with homemade tartar sauce

Two crunchy tacos filled with grilled scallops, pea and mint guacamole and sriracha mayonnaise

Grilled octopus leg served with hummus, aubergine purée and paprika

Iberian ham croquettes with romesco sauce

Grilled marinated chicken thigh with romesco sauce, chimichurri and crispy onion

Slow-braised beef cheek with creamy potato purée and meat jus

Homemade beef and pork meatballs in cherry tomato sauce (Chef Marcelo's mum's recipe)

Runny fried eggs served over potato, chorizo and onion

Slow-cooked lamb shoulder roulade with sweet potato purée, confit piquillo pepper, aji amarillo and brown butter

Grilled chorizo sausage with pear and melted Tetilla cheese

Slow-roasted marinated pork belly served with apple purée, orange segments, red chilli and teriyaki sauce

Charcoal-grilled medium-cooked lamb chops served with pea and mint purée and roasted baby potatoes.

Crispy fried churros dusted with cinnamon sugar and served with melted white and dark chocolate

Traditional Spanish set custard dessert with caramel

Tasting board of all six cheeses

San Sebastián-style baked cheesecake with a touch of coffee

Ask your server for selections

Homemade lemon curd with Lotus biscuit crumb and lightly torched meringue

Mango / Lemon / Coconut