Jamón Ibérico de Bellota – half 11.00 / full 21.00
Hand-carved slices of 36-month cured ham from Lampino pigs reared by Juan Pedro Domecq, Huelva, Spain.
Jambon du Noire de Bigorre – half 8.00 / full 15.00
Two year old rare breed ham from the countryside around Lourdes, in the foothills of the French Pyrenees.
Prosciutto di Parma – half 6.00 / full 11.00
The finest sweet, tender ‘riserva’ ham from Piero Montali & Sons in Emilia. Cured 28-34 months.
Lomito Ibérico de Bellota – 8.50
The highly prized blade end of loin from Juan Pedro’s Lampino pigs.
Cecina de Leon – 7
Thin slices of beef, air cured for 12–14 months then smoked over Holm oak.
Chorizo – 7
Traditional chorizo, 100% Basque pig reared by Pierre Oteiza, with smoke paprika and chilli.
Finocchiona – 7
Tuscan salami seasoned with wild fennel seeds and pollen by Carlo Pieri, close to Montalcino.
Sopressa all’Amarone – 6.50
Traditional slicing salami of the veneto in Italy, made by Eugenio Caprini and seasoned with his own Amarone wine.
Jésus du Pays Basque – 7
From Basque pigs reared by Pierre Oteiza, a larger salami seasoned with whole peppercorns and rum and then cured for up to four months.
Coppa Trentina – 7
Traditional smoked salume from Trentino.
Manchego Gran Reserva – 7
Made from raw sheep’s milk and aged for a minimum of 9 months this is one of the best in La Mancha.
Appleby’s Cheshire – 7
A classic British cheese from north Shropshire, made with raw cow’s milk, a fine balance of rich flavours and crumbly texture. Try with our India Pale Ale from the Kernel Brewery.
Innes Brick – 7
An artisanal unpasteurized goet’s milk cheese from a family run farm in Satffordshire. Mild milky, nutty flavours and a creamy dense texture. Good with a dry white wine, such as our Picpoul de Pinet.
1924 Bleu – 7
A mixed cow and sheep’s milk cheese in the tradition of Roquefort but outside the geographical designation established in 1925. Carefully aged, dense and buttery, this pairs well with a glass of our Moscatel Dorado sherry.
Our free range eggs are from rare breed Burford Brown hens from farms sourced by Clarence Court.
Fried Eggs with Za’atar – 5.50
Two fried eggs served with olive oil, a sprinkle of Za’atar and sourdough toast.
Taktouka – 8.75
North African inspired cooked tomato and roasted pepper base, served with a poached egg and sourdough bread.
Khlia Fried Eggs – 8.75
Two fried eggs served with Cecina de Leon and sourdough bread.
Two Fried Eggs with Yoghurt and Harissa – 6.50
Two Fried Eggs with Chorizo Fresco or Scottish Black Pudding from Stuart Grant of Speyside – 8.50
Add an egg to any dish – 1.75
Sourdough with a variety of toppings.
Toast and Jam – 3.95
With butter and seasonal jams from England Preserves.
Banana Sourdough – 4.50
With butter and seasonal jams from England Preserves.
Tomatoes – 7.25
Seasonal grilled tomatoes with olive oil and sea salt.
Egg and Anchovy – 8
Egg mayonnaise with Ortiz anchovies.
Sardines – 8
Ortiz sardines with butter.
Beans and Tomato – 8.95
Butter beans in tomato sauce with grilled seasonal tomato.
Beans and Pancetta – 9.90
Butter beans in tomato sauce with grilled organic pancetta.
Toasted Cheese – 6.45
Two slices of sourdough filled with aged cheddar, finely chopped red onion and leek.
Jamon Iberico – 8.50
Hand-carved slices of our Jamón Ibérico with seasonal tomato and a drizzle of olive oil.
Black Pudding – 7.25
Scottish black pudding from Stuart Grant of Speyside and egg mayonnaise in a wood-fired ‘Panuozzi’.
Sausage and Egg – 7.75
Two Gloucester Old Spot pork sausages with a fried egg in a wood-fired ‘Panuozzi’.
All served with sourdough toast.
Cheese – 6.50
Grated mature cheddar with leek and onion.
Roasted Pepper and Cheese – 7.25
Roasted red peppers with Manchego Gran Reserva.
Tuna and Tomato – 8.25
Ortiz tuna with seasonal tomatoes.
Chorizo – 8.25
Traditional grilled chorizo fresco.
Cheese and Jambon Noir de Bigorre – 9.50
Two-year-old rare-breed ham from the French Pyrenees with grated mature cheddar, leek and onion.
‘Broken Eggs’ – 12.50
Eggs grilled with potatoes and hand-carved slices of Jambon Noir de Bigorre.
Patatas Bravas – 6.95
Grilled potatoes with romesco and aioli.
Imam Bayildi – 6.95
Roasted aubergine and tomato served warm with feta and wild oregano.
Greek Salad – 8.75
Seasonal tomatoes, barrel-aged feta, sliced red onion, black olives and wild oregano with olive oil and lemon juice.
Stew – 7.75
Served with sourdough bread and olive oil. (Lunchtime only – 12.00 to 3pm).
Raclette – 8.50
Traditional Swiss cheese melted over grilled potatoes and served with cornichons.
with Cecina De Leon, thin slices of air-cured smoked beef – 12
Chickpeas with Morcilla – 8.50
Chickpeas cooked in tomato and cumin with slices of grilled Morcilla de Burgos.
Chorizo Fresco – 6.50
Traditional sausages seasoned with natural spices, garlic and paprika and air dried.
Roman-Style Artichokes – 6.75
Served warm from the grill with olive oil.
Morcilla with aioli– 6.25
Grilled black pudding from Burgos made using rice and seasoned with cumin.
Houmous – 5.50
With Greek olive oil and Spanish paprika and served with sourdough toast.
Taramosalata – 5.50
Traditional Greek dip made from cod roe served with sourdough toast.
Kalamata Olives – 4.75
Organic unpasteurised olives grown on a hillside near Sparta.
Amfissa Olives – 4.75
An ancient variety grown on a biodynamic farm in central Greece, these green olives are unpasteurised and have a delicious fresh, lemony taste.
Pistachios – 3.25
From the Greek island of Aegina these roasted and salted pistachios are justly famous for their unique flavour.
Marcona Almonds – 4.25
Olive Oil Crisps – 2.50