Menu
Tapas is about sharing, it’s an informal way of trying many items with friends and family.
We recommend: to order the homemade bread selection, dips and olives while you wait, a minimum of 5 tapas per couple plus a salad or 3 plates per person but it’s completely up to you.
There’s no starters or main courses set up. The food comes out as it’s prepared, some are fast and some take longer. Sit back, relax and enjoy.
Fresh bread
Homemade mayonnaise mixed with fresh garlic and extra virgin olive oil
Red peppers, smoked paprika, cumin, red chilli, sunflower oil and sea salt
Green peppers, corriander, cumin, sunflower oil and sea salt.
A mixture of Spanish olives.
Spiced Spanish cured balls marinated with red wine overnight, then gently panfried &oven baked to order. Served on fire with an alcoholic aniseed dip.
The rear leg of the ibérico pig, free to roam between the north of Spain and Portugal only eating acorns is the most sought after cut.
Please note this plate will take 25 mins allow time for the meat to rise to room temperature before being plated
100% aged Angus beef cubes on a skewer with mixed peppers & onions
100% Angus tenderloin sliced and gently pan fried, served blue (cold)
This dish takes around 45 minutes to prepare.
From our own butchers in the county of Angus this beef is matured in distribution (never frozen) then lands at our sister restaurant Steak 21 where it is stored in a dry ager. By the time in lands on your plate it should be around 25 days aged. Therefore perfectly tenderized but not with the “funky blue cheese effect”
We must let the meat naturally rise to room temperature then sear it evenly then let it rest before slicing and adding our salts. It’s an art but worth the wait. served on a bed of Japanese influenced buttered potatoe purée.
An absolute pleasure to prepare for our chefs - you’ll hear them joyfully shout when an order arrives.
Spains most famous tapas, a perfect combination of 70% of 100% Angus Beef & 30% pork meatballs, pan seared & served within a rich tomato based sauce & finally topped with a touch of fresh corriander.
Half of a free range organic chicken oven baked and then grilled. accompanied by an artichoke dressing
Spanish butchers used to keep this cut a secret (hence the name) as it was their favourite part due to its tenderness and rich flavour. Served with our apple and pear purée.
4 pieces of black pudding on roasted red pepper and topped with a quail egg, extra virgin olive oil and volcanic salt
Pork, with a rich intense flavour. Oven baked with a touch of salt is all this needs. Served with our apple sauce - It will be your new favorite pork dish, guaranteed.
4 gently fried nuggets of jamón ibérico placed on a bed of Rucula with Aliolí dots
A twist on a classic. scrambled eggs and goats cheese on a bed of fried Canarian potato cubes dressed with volcanic salt and black garlic caviar.
Wild mushrooms pan fried in garlic and black truffle
A selection of local cheese, olives, oils and breads
Ask your server for todays special salad
Fried Canarian potato cubes with a spiced Boutique Bravas tomato and smoked paprika sauce
Addictively salted green peppers bites
Oven baked Canarian cheese topped with local honey and served with dipping bread.
Canarian style potatoes
4 Gently fried spinach and pine nuts croquetas served on a bed of Rucula with black garlic dots.
Our chefs favourite: 4 perfectly cooked Galician King Scallops on a bed of carrot purée topped with caramelised onions.
150g of Rare tuna, perfectly seared with a lovely tender pink interior. Sweet potato puree and caramalized onions.
Finely diced, Octopus, red peppers, green peppers and red onions mixed with sea salt, olive oil and smoked paprika brings together a refreshingly joyful salad bowl fit for a king.
Shell on 4 large king prawns marinated in garlic, chilli, extra virgin olive oil and and dressed with black truffle oil after being grilled to perfection.
Panko battered squid strips dressed with lemon juice and aliolí
Freshly caught octopus’ tenticle grilled with our secret vinaigrette and served with a side of smoked oven baked beetroot.
Locally caught baby squid pan fried in our light homemade vinagrette dressing. served mixed through tough perfectly dressed greens.
4 gently fried tuna croquettes on a bed of Rucula with Aubergine dots.
by the glass | bottle
by the glass | bottle
by the glass | bottle
by the glass | bottle
Our house wine is forged with secret spices then added to a mix of locally sourced fruits & topped with sweet soda to offer the most refreshing of beverages. Choose from white, rose or Cava sangria. Choose from red, white or rose Sangria.
Canarian white rum washed with coconut, fresh pineapple, a homemade tropical punch with a vanilla-infused brandy. Finished with cacao bitters.
Gin infused with rosemary, vermut bianco, & the bitterness of Campari, paired with a cordial of grapefruit. Finished with orange bitters.
A homemade infusion of white tequila mixed with fresh strawberries and mango.
