Tapas.

Mediterranean marinated olives in extra virgin olive oil

Basque legend — olive, anchovy & Ibarra chili in one bite

A bold twist — spicy sundried tomato, cinnamon & coffee sauce

Rustic bread rubbed with tomato & first cold-pressed green olive oil

Slow-caramelised onions in a rich broth, finished with a golden Emmental gratin.

Golden & crisp outside, velvety inside (2×25g)

An artisanal delight with Old Breugel cheese (2×65g)

Tender endives, oven-gratinéed in béchamel & Emmental

Vine-ripened tomatoes, Puglia Burrata & fresh basil

Melted goat cheese, walnuts & honey-infused vinaigrette

Smooth Lebanese-style tahini hummus with warm Arab bread

Syrian-style crispy cauliflower, tahini, parsley & garlic

Iberian ham, chorizo manchego & chicken

Tender endives wrapped in ham, baked in velvety béchamel

Handmade meatballs in rich tomato & Marsala wine sauce

Paper-thin Charolais, rocket, capers, citrus zest & parmesan

Deliciously crispy, filled with rich Iberian ham (2×25g)

Chef's mi-cuit, infused overnight with Pedro Ximénez, served with toasted brioche

• Ask your waiter about a Pedro Ximénez pairing.

Hand-sliced, Valle de Los Pedroches, Córdoba (50g)

Leffe Brune & Kwak, on baguette (×3)

Perfectly seasoned on creamy avocado with crisp toasts

Catalan-style, aïoli & sundried tomato cream, smoked paprika (×3)

Creamy & artisanal, lemon & crispy curly parsley

Award-winning, paired with curry ice cream, spinach & pesto

Juicy, garlic & freshly cracked pepper. Order bread.

Steamed with onion, celery, garlic, parsley & white wine

Coconut milk, red curry, lemongrass & coriander

Fresh tuna, lime, coriander & seasonal veg — Pisco Sour +9