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A La Carte
Pre & Post-Theatre
Txoko
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A la carte menu
Every dish is a taste of the Basque Country of Northern Spain.
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
Basque Crab / 23
Soft shell crab, biscaina sauce
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 / 10
Austell Bay mussels, tomato sauce
HANDIAK
Large Plates - To Share
Hake Tempura / 18
Red pepper sauce, parsley emulsion
Basque Menestra / 16
Seasonal vegetable stew, Joselito ham (can be made without ham)
Pork Ribs / 17
Pork sauce
Grilled Octopus / 19
Coriander marinade, chilli strands
Roasted Aubergine (v) / 12
Burnt aubergine purée, pepper sauce
Mushroom Rice (v) / 15
Seasonal mushrooms, ceps emulsion
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
Suckling Pig / 58
Suckling pig, mashed potato, green salad, apple compote, pork sauce
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
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