Food

To Start

• Cantabrian Anchovies with arbequina olive oil 12
• Cinco Jotas Iberico Ham & Crisps, smoked piparra peppers 24
• Croque Ibai: carabinero, boudin noir and Tomme de Brebis. 23
• Pate Basque with truffle honey & grilled bread 12
• Green Asparagus & Tolosa Beans with black truffle 14
• Beef tartare with smoked Espelette pepper 15
• Carabinero tartare / add Oscietra Caviar 29 / 18
• Basque Tortilla - lunch only 10
• Baguette & butter 4

From the Embers

• King Crab Rice / add Black Angus Sirloin 85 / 20
• Octopus & piperade marmitako 45

Grill

• Charred cauliflower with Ossau-Iraty cheese, hazlenut & parsley 24
• Slowly-Grilled Basque Chicken 29
• Turbot Chop, lemon & olive oil  38

Steak

1kg T-Bone, Sirloin or Rib

• Black Angus by Miguel Vergara in Castile and Leon, Spain 125 Kg
• Galician Blond by Xose Portas in Pontevedra, Spain 145 Kg

1.5kg Rib, 400g Ribeye or 350g Fillet

• Fullblood Wagyu by Rob Cumine in Newport, Wales 145 Kg

Sides

• Green salad 6
• Tomatoes & shallots 8
• Braised leeks & mustard 6
• Beef fat French fries 9

Sauces & Supplements

• Anchovy & Herb Salsa 4
• Red Wine 4
• Ossau-Iraty & Black Pepper 4
• Basque Black Pudding 12
• Seared Foie Gras 14
• Grilled XL Carabinero Prawn 26 each

Cheese to Share served with quince, honey, crackers & bread

• Bleu des Basques, Tomme de Chevre, Livarot 18

Desserts

• Ibai Gâteau Basque with Raspberries 12
• Pain Perdu with hazlenuts & rum 12
• Chocolate Cake, black cherry jam & crème fraiche 12
• Mountain Cider sorbet / spike with rosemary & bay vodka 6 / 4
• Strawberries & White Chocolate Ice Cream 12