The house indulgence for lovers of great produce. Oven-baked carabinero prawn topped with sobrasada, pure intensity of flavour. Carabinero: A large, deep-red Mediterranean prawn. Sobrasada: A soft, spreadable cured sausage from Mallorca.
Fresh, tender and juicy razor clams marinated with garlic and chilli.
Iberian salchichón chopped and seasoned to order, served on the crispy, slightly sweet texture of an Inés Rosales torta. A balanced bite combining intensity, contrast and a nod to the most authentic gastronomy. Torta: A thin, crisp Spanish flatbread or biscuit. Salchichón: A cured Spanish sausage similar to salami.
Crispy crystal bread, a truffle mayonnaise base and the best natural bluefin tuna from Barbate (no red colouring) with our secret marinade. Warning: once you try it, you'll be thinking about its flavour for days.
Straight from Cádiz, with that juicy, flavoursome character that makes them unique. Intense flavour, perfect texture and no fuss.
The funnest version of a Cádiz classic. Crispy, tasty and perfect for sharing… or not.
Oven-baked puff pastry parcels filled with cheese and leek in PX sauce. Crispy outside, creamy inside and the perfect sweetness of PX: the perfect bite. PX: Pedro Ximénez, a sweet Spanish sherry.
A mollete with southern soul. Cádiz chicharrones with the perfect touch of lemon and melted payoyo cheese that falls apart with every bite... Hearty and enjoyable. Mollete: A soft, round Andalusian bread roll. Chicharrones: Crispy pieces of pork belly. Payoyo: A creamy goat's cheese from the Sierra de Grazalema.
Oven-baked gorgonzola finished at the table with a blowtorch and brown sugar.
Chicken tenderloin with camembert sauce, bacon and fries.
