TXIKIAK

Small Plates - To Share

Beetroot Tartare (v) / 9

Soufflé potato, barbeque sauce

Hongos Escabeche (v) / 11

Roasted pumpkin, egg yolk

Traditional Talo (v) / 12

Crispy corn talo, heritage tomatoes, basil emulsion

Txipirones en su Tinta / 13

Basque style squid in ink sauce

Arroz con Almejas / 9

Clams and rice, garlic, chives, parsley

Marinated Red Mullet / 11

Beef Tartare / 9

Anchovy emulsion, pickled mushrooms

Suckling Pig Tempura / 11

Slow-cooked pork shoulder, bacon sauce

HANDIAK

Large Plates - To Share

Hake Tempura / 18

Red pepper sauce, parsley emulsion

Grilled Octopus / 19

Coriander marinade, chilli strands

Pisto Bilbaína (v) / 12

Courgette, green pepper, tomato, poached egg

Braised Pork Cheeks / 18

Mushroom emulsion

Slow-cooked Oxtail / 18

Chickpea sauce

SUTAN

From our Josper Charcoal Oven

Ideal for two or three to share

Bay of Biscay / 43

5 hand-dived scallops, paprika and cumin

Rack of Lamb / 55

Grilled Whole Sole (600 - 800gms) / 49

Parsley, garlic, chilli

Txuleta (700 gms) / 52

Rib of beef

La Charcuteria de Eneko

Joselito's Special Reserve for Eneko

Jamon Iberico Joselito

45gms / 20 90gms / 39

La Tabla del Charcutero / 24

Coppa, Chorizo and Salchichon, crystal bread and homemade pickles

Cheese Board / 12

Assortment of cheeses with traditional Basque compotes

ALBORAKO

Side Dishes

Green Salad / 3.5

Pickled red onion

Grilled Tenderstem Broccoli / 4

Add choricero almond sauce / 2

Charcoal Smoked Potatoes / 5

Paprika emulsion

Stir Fried Courgette / 4.5

Pine nuts, chive oil

Piperrak / 7

Green Gernika peppers

Sourdough Bread / 3

Basil emulsion butter

Mashed Potato / 4

Apple compote