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Tapas Menu
1. Gambas al Ajillo
15.50
prawn cutlets sautéed in fresh garlic & herbs on village bread, with jalapeño alioli.
2. Chorizo
15.50
sautéed sausages imported from Spain with button mushrooms, chickpeas, served with village bread.
3. Calamares
14.00
crispy squid rings coated with bread crumbs, served on apple & sweet chilli salsa.
4. Pescado Plato Iberico
29.50
antipasto for two, a selection of seafood (smoked salmon, prawns, squid rings), homemade dips, chorizo,, marinated olives & Feta, toasted hazelnuts, cornichon & pidé.
5. Albóndigas
14.50
baked mini lamb meatballs, topped with Brava sauce & village bread.
6. Patatas Bravas
7.00
fresh season potato chunks, topped with Bravas sauce & alioli (V) & (GF).
7. Olives & Feta
7.50
marinated Feta, Kalamata & almond-filled green olives in lemon & orange zest, drizzled with extra virgin olive oil (V) & (GF).
8. Bread & Dips
16.50
a selection of fresh homemade dips & grilled bread (V) & (GF).
9. Scallops
15.50
on truffle mashed potatoes and garlic butter.
10. Moorish Kebabs
13.50
spiced beef or chicken kebabs on toasted pine and romesco sauce.
11. Haloumi
14.50
grilled cypriot cheese on toasted ciabatta, basil pesto with pipirana salad and sliced almonds.
12. Chicken Liver Pâté
14.50
with plum and port sauce, poached pear, cornichon and village bread
13. Cigarillo
14.50
filo pastry rolls filled with buffalo feta and fresh herb puree on a bed of carrot hummus and toasted almonds. (V)
14. Spiced Pork Belly
15.00
coated with dukkah and served with beetroot chutney (GF)
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