El Ganso

Almendras

Salted roasted almonds.

Chargrilled E5 Sourdough Bread

With Extra Virgin Olive Oil & Balsamic.

Boquorones

Marinated Cantabrian white anchovies.

Alcaparrones

Large pickled caperberries.

Aceitunas

Marinated Manzanilla olives.

Mix Charcuterie Board

Chorizo Iberico, Terruel Jam, Tetilla and Rosemary Manchego with torta, quince jelly and apple.

Mix Ham Board

Jamon Iberico, Salchichon Iberico, Chorizo Iberico and Terruel Jam.

Iberico Jamon Jabugo (25g)

Ham from acorn-fed iberico black pig, free to roam in the oak forest matured at least 36 months.

Iberico Jamon Jabugo (50g)

Ham from acorn-fed iberico black pig, free to roam in the oak forest matured at least 36 months.

Tetilla

Pasturised cow’s cheese, smooth and creamy served with membrillo (quince jelly), walnut, grapes savoury biscuits.

Jamon de Teruel

Traditional Spanish cured ham off the bone.

Mix Cheese Board

Selection of four cheeses from our charcuterie with torta biscuits, quince jelly nuts & green apple.

Manchego Curado

Pasteurized ewes cheese with sweet and nutty flavor with membrillo (quince jelly) green apple & savory biscuits.

Rosemary Manchego

Pasteurized ewes cheese with rosemary flavour served with membrillo (quince jelly) & savory biscuits.

Cabrales

Raw cows’, goats’, & ewes’ milk blue cheese served with jam, green apple, walnut & savoury biscuits.

Pan con Tomate

Chargrilled E5 Sourdough bread served with grated tomato & olive oil.

Patatas Bravas

Roughly cut fried potatoes served with spicy brava sauce and alioli.

Croquetas de Sata

Mushrooms croquets served with blue cheese sauce.

Ensalada de Tomato

Heritage tomato salad with extra virgin olive oil and Maldon salt.

Tortilla de Patata

Traditional medium cooked Spanish potato and onion omelette.

Pimientos de Padron

Pan fried little Galician peppers with Maldon salt.

Courgette Flower

Goat's cheese filled courgette flower in tempura, deep fried and served with honey drizzle & Maldon salt.

Pulpo Frito

Fried octopus with aubergine hummus, pimenton peppers and extra virgin olive oil.

Bunuelo de Bacalao

Salt cod croquettes with tartar sauce.

Tataki Atun

Seared tuna with sesame seeds, green tomato and basil reduction.

Gambas Al Ajillo

Pan cooked prawns with garlic and red chillies in olive oil.

Merluza

Pan cooked hake with avocado & green peas guacamole.

Calamares Andaluza

Deep-fried battered squid with black ali-oli.

Pork Belly

Oven roasted pork belly (blanched in fryer), marinated in garlic and peppers with apple puree and red cabbage.

Huevos Rotos

Runny eggs over fried potatoes, onions and chorizo.

Pechuga de Pollo

Water bath cooked chicken breast finished on the pan with nut-romesco sauce, and garlic.

Croquetas de Jamon

Serrano ham croquets served with nut-romesco sauce.

Pluma Iberica

Medium cooked tender Iberian black pig shoulder.

Chorizo a la Sidra

Pan cooked spicy chorizo with cider, apple and pear.

Churros Con Chocolate

Crème Catalana

Vanilla Ice-Cream with Pedro Ximenez Sweet Sherry

Tarta Santiago (Almond Tart)

Chocolate Fondant with Home made Vanilla Ice Cream

Espresso Martini

Small Sparkling Water

330ml

Large Sparkling Water

750ml

Small Still Water

330ml bottle

Large Still Water

750ml

Fanta

330ml bottle

Sprite Bottle

330ml bottle

Diet Coke

330ml bottle

Coca Cola

330ml bottle