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.
Daily selection of homemade breads served with extra virgin olive oil and a balsamic vinagre splash
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 and 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 and 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 and 30% pork meatballs, pan seared and served within a rich tomato based sauce and 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.
Lean skirt steak, 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 pieces of black pudding on roasted red pepper and topped with a quail egg, extra virgin olive oil and volcanic salt
4 gently fried nuggets of jamón ibérico placed on a bed of Rucula with Ali olí 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 potatos
6 Gently fried blue cheese and caramelised onion balls 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 nuggets of cod fish on a bed of Rucula with Aubergine dots.
by the glass | bottle
Our house wine is forged with secret spices then added to a mix of locally sourced fruits and topped with sweet soda to offer the most refreshing of beverages. Choose from red, white or rose Sangria.
Long and refreshing like the Callao sea breeze. Strawberries and cinnamon shaken with vanilla vodka and pink gin and topped with citrus bubbles.
Fruity, sweet and deliciously more-ish. Passion fruit and red berries combined beautifully with Canarian white rum and Passoa, topped with citrus bubbles.
Strong, sweet and spicy. Best to take your time with this indulgent sipper. Dark chocolate, fresh chillies and Demerara sugar blend perfectly with American Whiskey "Old Fashioned" style.
Fresh, crisp and silky smooth. This "Umami" inspired cup is one to savour. Fresh cucumber, lime and cracked black pepper are muddled and shaken with Macaronesian "ginebra tinerfeña" and a dash of extra virgin olive oil to create this tantalising tipple.
The tropical tastes of the islands encapsulated in this cool cocktail. Mango, coconut and pineapple expertly mixed with Ronmiel de Canarias and bittersweet Aperol.
Bartender's selection. A delectable and unique drink made daily. Ask your server for today's choice.
All classic cocktails are also available upon request,
9 euros