A la carte menu

Every dish is a taste of the Basque Country of Northern Spain.

Please note that this menu is not available during Saturday brunch service.

TXIKIAK

Small Plates - To Share

Beetroot Tartare (v) / 8

Pickled onions, chives, olive oil caviar

Traditional Talo (v) / 12

Crispy corn talo, heritage tomatoes, basil emulsion

Almejas en Salsa Verde / 18

Clams in green sauce

Mushroom Rice (v) / 15

Seasonal mushrooms, ceps emulsion

Marinated Red Mullet / 13

Vegetables vinaigrette

Beef Tartare / 9

Anchovy emulsion, pickled mushrooms

Bay of Biscay / 36

4 hand-dived scallops, butter foam and chives

Mussels / 8

Cooked on charcoal with txakoli wine

HANDIAK

Large Plates - To Share

Hake Tempura / 18

Red pepper sauce, parsley emulsion

Cauliflower Noisette (v) / 15

Bilbaina sauce, cauliflower pilpil

Pork Ribs / 17

Pork sauce

Grilled Octopus / 19

Coriander marinade, chilli strands

Roasted Aubergine (v) / 12

Burnt aubergine purée, pepper sauce

King Oyster Mushroom Noodles (v) / 14

Idiazabal cheese gnocchi

SUTAN

From our Josper Charcoal Oven

Ideal for two or three to share

Rack of Lamb (550g) / 55

Lamb sauce

Txuleta (700 g) / 58

28-day dry-aged rib of beef

Venison Loin / 60

Chocolate brownie, apple compote

Beef Fillet / 50

Idiazabal cheese gnocchi, veal sauce

Grilled Lemon Sole / 30

Whole lemon sole, bilbaina sauce

La Charcuteria de Eneko

Joselito's Special Reserve for Eneko

Jamón Iberico Joselito Gran Reserva

45gms / 20 90gms / 39

La Tabla del Charcutero / 20

Coppa, Chorizo and Salchichon with crystal bread and homemade pickles

Cheese Board (v) / 17

Assortment of Basque cheeses with traditional compotes

Iberico Ham on Basque Crystal Bread / 20

Idiazabal cheese and mushrooms

ALBORAKO

Side Dishes

Mashed potato (v) / 3.5

Roasted Red Peppers (v) / 6.5

Green Salad (v) / 5.5

Pickled tomatoes, chestnuts

Grilled Asparagus (v) / 10

Garlic emulsion, black truffles

Smoked Potatoes (v) / 5

Paprika and garlic emulsion

Sourdough Bread (v) / 3

Basil Butter