DRINKS ················································································

To start:

EstrElla galicia (cana / pint) 3.5 / 6

craft bEEr (bottle, on rotation) 6

MaEloc dry cidEr (bottle) 5

El bandarra vErMut (red / white / rose) 6

oloroso sEco faraon 6.5

Manzanilla la gitana shErry 7

El cEllErEt brut naturE cava 7.5 / 39.5

sEasonal rEd winE sangria 6 / 24

sEasonal cava sangria 6.5 / 26

To finish:

Px MaEstro siErra 7.5

rEcondita arMonia MonastrEll 7.5

casta diva MoscatEl 7.5

P ICOTEO ···········································································

Pan dE coca con toMatE 4 Catalan ‘coca’ bread, tomato & garlic

PiMiEntos dE Padrón 6 Galician Padrón peppers & rock salt

buñuElos dE bacalao 7.5 Salt cod savoury fritters & tartare sauce (3)

croquEtas dE jaMón 6 Iberian ham croquettes (3)

coca dE Escalivada 6 Hand-stretched coca flatbread, roasted peppers, onion & aubergine

PErElló gordal olivEs 4 Hand-stuffed Perelló Gordal olives, orange & oregano

PULSES & VEG TAPAS ······································

tortilla EsPañola 6 Potato & onion omelette & alioli

Patatas bravas 6 Fried potatoes, spicy tomato sauce & alioli

arroz dE calabaza al roMEro 9 Roasted pumpkin rice, seeds & rosemary oil

MongEtas castEllfollit 9 Braised Catalan navy heirloom beans, watercress & almond picada

brocoli a la catalana 6 Purple sprouting broccoli, pine nuts & raisins

sEtas dEl bosquE con Piquillos 8.5 Chanterelle & girolle mushrooms, piquil lo peppers & thyme

FISH TAPAS ·····································································

arroz nEgro 10 Squid ink black rice & alioli

gaMbas al ajillo 9 King prawns, chil l i , garlic & olive oil

filEtE dE bajo dE PiEdra 18 Line-caught stone bass, caulif lower purée & yellow chanterelle mushrooms

PulPo a la gallEga 15 Galician octopus, potatoes, paprika & salt

MEAT TAPAS ··································································

carillada ibérica 15 Iberian pork cheek, chocolate, Ribera del Duero red wine & olive oil garlic toast

cazuEla dE garbanzos y chorizo 9 Chickpea & Leon chorizo hot pot & panfried hispi cabbage

Pollo asado al Mojo rojo 12 Mojo rojo-roasted chicken leg, romesco, prunes & hazelnuts

PluMa ibérica 16 Iberian pork pluma, red pepper purée & quince alioli

Morcilla con Manzana 7.5 Black pudding, Granny Smith apples, almonds & mint

For two to share:

cordEro lEchal al jErEz 48 Sherry roasted milk-fed lamb & watercress

BOARDS ··············································································

tabla dE charcutEria 23 Salchichón, lomo Ibérico, chorizo & picos de pan

tabla dE quEsos 19 A selection of seasonal, artisanal Spanish cheeses, dried Moscatel grapes & figs

jaMón ibérico dE bEllota 22 Hand-carved 100% acorn-fed Iberian ham from Señorio de Montanera in Extremadura

SWEET ···················································································

tarta dE chocolatE y naranja 5 Dark chocolate & orange jaffa tart

higos con Payoyo 5 Figs, lavender honey, Payoyo cheese, black walnuts & thyme

Singleuse

Card only

For al lergy advice please ask a member of the team before order ing. A discretionar y 12.5% service charge is applied to your bi l l .

Vegetar ian Vegan @br indisaspanishfoods

We just wanted to let you know some of the steps we’re taking to ensure our customers and our staff can feel completely at ease whilst you enjoy your experience with us. Staff are temperature checked every day | all toilets are sanitised every 20 minutes. Our team are working their hardest to get back to match fitness, so please do bear with us. If you have any feedback we’re always open to suggestions on hola@brindisakitchens.com. For full details on the steps we’re taking visit brindisakitchens.com

SOURCING, SOCIETY & ENVIRONMENTProud members of the Sustainable Restaurant Association.

Wine: over 80% of our wine is natural, organic or vegan.

Chef jackets: all of our jackets are made using rescued plastic bottles.

Meat: all of our meat is free-range or organic, and our beef from ex dairy cows only. All of our pork is from free-range acorn fed Iberian pigs.

Water: we now have water filters in 3 of our restaurants to reduce glass waste and provdie Belu water in the remainder supporting Water Aid.

our suPPliErs: Some of our favour ite suppliers with ethics at the hear t of ever ything they do:

Brindisa Ltd: our sister company imports from small Spanish suppliers and family producers. Visit the shops in Balham or Borough Market.

Natoora: supplying radically seasonal fruit and vegetables with a mission to replace a broken food system with a transparent, sustainable supply chain that is entirely plastic free.

Sally Clarke: local Kensington bakery since 1989 using traditional methods and no additives.

Clarence Court (Burford Brown): free-range egg producer priding themselves on the high welfare conditions of their hens which lay fewer eggs per year than average free-range birds.

Billfields: family run butcher dedicated to being the leaf l inking farm with environment.

SEASONAL SPECIAL

aPEritivo EsPañol £7125ml Fino sherry, Albariño or Vermút

paired with a Gilda (Ortiz anchovy, Gordal olive, Guindilla pepper & pickled garlic)

Chr istmas vouchers vis it br indisakitchens .com/shop.To buy Br indisa special ity hampers

and produce visit br indisa.com