Food

To Start

• Cantabrian Anchovies with arbequina olive oil 12
• Croque Ibai: carabinero, boudin noir and Tomme de Brebis. 23
• Cinco Jotas Iberico Ham & Crisps, smoked piparra peppers 24
• Pate Basque with truffle honey & grilled bread 14
• Jerusalem Artichoke & 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

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

Grill

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

Steak

1kg T-Bone, Sirloin or Rib

• Black Angus by Miguel Vergara in Castile and Leon, Spain 135 Kg
• Galician Blond by Xose Portas in Pontevedra, Spain 150 Kg

1kg Rib, 400g Sirloin or 350g Fillet

• Fullblood Wagyu by Rob Cumine in Newport, Wales 160 Kg

Sides

• Green salad 6
• Braised leeks & mustard 6
• Tomatoes & shallots 8
• 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 served with grapes, honey, crackers and bread

• Bleu des Basques, sheep, pasteurised, Pyrenees, France St. Helena, cow, unpasteurised, Norfolk, England 12 each

Desserts

• Ibai Gâteau Basque with poached quince 12
• Pain Perdu with hazelnuts & rum 12
• Chocolate Cake, black cherry jam & crème fraiche 12
• Mountain Cider sorbet / spike with rosemary & bay vodka 6 / 4
• Sollies PDO Figs, White Chocolate & milk ice cream 12