Small Plates Menu

Ventresca, extra virgin olive oil, Maldon sea salt, toasted glass bread with goat butter

Codesa Cantabrian anchovies, confit tomato, extra virgin olive oil, toasted bread

Galician mussels in artisan escabeche, citrus vinaigrette, vegetable pickles and potato chips with extra virgin olive oil.

Frinsa cockles from the Galician rias, fresh lemon, parsley, smoked chilli oil and toasted Galician bread.

“Ibérico de bellota ham board” served with ultra-crispy picos.

“Unique selection of the country's finest cured meats” served with ultra-crispy picos.

“Unique selection of the country's finest cheeses” served with ultra-crispy picos.

The gilda that travelled from San Sebastián to Los Jerónimos. Anchovy, olive, guindilla. Three ingredients, the soul of the bar.

Crispy carrot, purple sweet potato, parsnip and beetroot chips + dips

Roasted baby potatoes, smoked brava foam with pimentón de la Vera and black garlic aioli drops

Edamame, red miso glaze, lime zest, candied sesame

Northern bonito ventresca, sous-vide confit potato and carrot, homemade yolk mayonnaise, chives, sprouts and regañás

Bluefin tuna cubes, avocado cream with edamame, ponzu sauce, sesame oil, nori seaweed shavings

Raf tomato, fresh burrata, pistachio pesto, basil and lime, PX reduction

Chickpea hummus with tahini and yuzu, miso-sautéed edamame, toasted sesame oil, candied sesame, pimentón de la Vera and toasted glass bread

Roasted cauliflower with ras el hanout and yuzu, tahini sauce, pomegranate, fresh herbs, olive powder

Torched and baked aubergine. Almond vegetable beurre blanc, mild romesco, pimentón de la Vera oil, candied sesame and fresh herbs

Free-range egg tortilla with potato chips, morcilla crumbs, caramelised onion and Ibarra piparras

Low-temperature cooked octopus, roasted pepper cream, pimentón de la Vera oil, citrus coriander juice and confit baby potatoes

Double patty of aged old cow beef (160g), American cheddar cheese, Ibarra piparras, kimchi sauce, Trocadero lettuce leaf, potato brioche

Sourdough, San Marzano tomato sauce, fior di latte mozzarella, stracciatella, pepperoni, picona pepper honey and fresh basil shoots

Cheesecake, yuzu and passion fruit gel, and homemade ice cream

Chocolate coulant, cookie crumble, salted caramel, homemade ice cream

Orange soup with agave syrup and Angostura bitters, and seasonal milk ice cream