Tapas Menu Oxford
Cold Tapas
Hand-carved, Acorn-fed Iberico Ham served with crispy bread on the side
12-month aged P.G.I. Manchego is served with quince paste, walnuts, and crispy bread on the side
Toasted sourdough bread with fresh tomato, garlic and Arbequina Olive Oil dip
Toasted sourdough bread with Extra virgin Arbequina Olive Oil and balsamic vinegar
Hot Tapas
Leek confit in olive oil, topped with our signature Romesco sauce emulsified with Chardonnay vinegar and Arbequina Olive oil. A traditional starter from the region of Catalonia
Blanched grilled Tenderstem Broccoli topped with Truffle oil and Parmesan cheese
Traditional potato cubes cut, topped with homemade Brava sauce and “Alioli” (Spanish-style garlic mayo)
Homemade potato confit in olive oil and onion, Spanish-style omelette made with Cacklebean eggs
Traditional Andalusian Cumin Carrots salad with a base of citrusy yoghurt, chickpeas, couscous, topped with crushed almonds, curry powder, “Jerez” salad dressing, lemon zest and fresh mint
Grilled with butter on top of a traditional cold crème made of blanched almonds, garlic, and bread, all emulsified with Sherry vinegar and Arbequina oil, then topped with a delicate mint oil
Marinated artichokes are deep-fried in beer tempura batter, topped with a homemade Sherry PX red wine reduction
Albacore tuna seared with sesame seeds, topped with our signature Ponzu vinaigrette and wakame seaweed
Chilli and garlic prawns cooked in Northern style “Pil-Pil”
Premium Cod loin simmered in a homemade “Vizcaína” sauce and served with potatoes and micro-leaves. An iconic dish from the Basque Country
Commonly known as “Chicharrones a la Gaditana”. Crispy pieces of slow-cooked pork belly in P.G.I. “De la Vera” paprika, cumin and oregano
A dish from “Castilla”, crispy potatoes, fried Cacklebean egg and acorn-fed Ham
Our signature Iberian “Carrillada” in “Fino” wine reduction is served with potatoes
Our Selection of Croquettes
