menu
Starters
Stuffed olives with a roast red pepper sauce over a crispy Extra Virgin Olive Oil and Rosemary biscuit.
Patatas Bravas with traditional sauce or Ali Oli.
TakoYaki octopus and prawns (Korean Street Food).
House special Steak Tartare, marrow bone, and Stir Fry Lotus Root served with crispy toast.
salads
Warm wild mushrooms and quinoa salad with citrus dressing served on a Hong Kong waffle.
Goats cheese Baby leaf salad with a home made piquillos vinaigrette Ice Cream.
Speciality tomato carpaccio with pickled radish and toffee anchovies.
boards
Iberico Ham
Iberico Chorizo
Salami
Caña de Lomo
Cured Manchego Cheese
“Knutsford” Burs’t Blue Cheese
Quince, grapes, tomaquet, fried almonds and toast.
Smoke Idiazabal Cheese
Comté cheese
Cured manchego cheese
“Knutsford” burst blue cheese
Quince, grapes, tomaquet, fried almonds and toast.
To share
Smoked Burrata cheese with pickle citrus, smoked Eel and pistacchio
Teriyaki Artichokes
Chickpeas and Wild Mushrooms stew
Salsify pappardelle with a blue cheese sauce and glazed grapes.
King Scallops over a fennel parmentier and ink cloud
Octopus Galician style with paprika oil Rocks
Hake fritters with white Vermouth mayonnaise and Orange zest
"sabores" to share
Line Caught Sea Bass in a salt and fennel crust with roasted seasonal vegetables
Duck Breast in an aged Port sauce with glazed baby shallots and Manchego Cheese essence served with Parmentier potato crisp with vanilla oil.
Low loin steak Tataky 28 days matured with Migas.
Rices
Arborio rice cooked “paella style” with king prawns, Scallops, Monkfish, and Mussels.
Arborio Rice, asparagus, artichokes, sugar snaps, blanch almonds, heritage carrots, wild mushrooms and grated Ali Oli.
Arborio Rice with squid ink, Txipirones and grated Lime Ali Oli.
Arborio Rice, Txistorra, abanico iberico, chicken thighs and grated saffron Ali Oli.
desserts
Lightly smoked olive oil yogurt with sautéed vanilla-infused forest fruits.
Mediterranean Spanish Fondant with vanilla artisan Ice Cream.
Baked Cheesecake with homemade Artisan Orujo Liquor Ice Cream.
The Embassy “Piña Colada”- Carpaccio Pine Apple with Rum infusion and homemade Artisan Coconut Ice Cream.
Thin Apple Pie with roast apple chantilly.
