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STARTERS

Pan seared scallops with mint infused pea puree, crispy serrano ham

Spanish black pudding with spiced tomato and red onion chutney

Goats cheese wrapped in iberico ham, lightly grilled and served on a toasted pine nut salad

Roasted Red pepper , tomato and garlic soup with herb sippets (v)

Pan seared chicken livers and chorizo flavoured with sherry and thyme

Wild mushroom bruschetta infused with garlic and oregano, topped with pecorino shavings (v)

FISH AND SHELLFISH

Codfish cooked Malaga style with onions, dried fruit, tomatoes and white wine

Platter of grilled king prawns, spiced mini red pepper salad, aioli dipping sauce

Pan cooked salmon with a toasted pine nut crust, peppered asparagus, roasted vine tomatoes, and rosemary pesto

Oven baked whole sea bass, stir-fry of red peppers and shallots sweetened with balsamic, tomato and rioja sauce

Mussels steamed in white wine, garlic, shallots and lemon thyme, served with crusty bread

MEAT

Roast rump of lamb with charred asparagus and carrots, tortilla fondant, marques de murrieta roasting jus

Slow roasted belly pork flavoured with apricot syrup, braised cabbage, spiced apple purée, fondant potato, crackling and port jus

Fillet of beef, caramelised shallots and wild mushrooms, olive oil mash, Pedro Ximinez sauce

Oven roasted Duck breast, pak choi bulbs, creamed potatoes, winter berry sauce

Chicken breast filled with cabralez cheese, chorizo and wild and mushroom risotto

VEGETARIAN

Paprika Spiced 5 bean casserole with herb dumplings

Mushroom Risotto with Manchego cheese, spiced baby peppers

Linguine with Roasted red pepper, red onions, courgette and thyme, infused with rosemary pesto

DESSERTS

Chocolate pastry tartlet filled with pistacio ice-cream, nut brittle crunch

Crème Catalan with berry compot

Williams Pear marinated in warm sangria , then baked in sugered filo pastry, vanilla bean custard

STARTERS

Pan seared scallops with cauliflower puree, beans and shoots, pancetta crisps

 

Spanish black pudding with spiced cherry tomato and red onion chutney, paprika onions rings

 

Andalucían goats cheese wrapped in iberico ham, lightly grilled and served with a toasted pine nut salad

 

Mussels and clams steamed in Tio Pepe, shallots and garlic, infused with lemon thyme and cream, served with chunky dipping bread

 

Smoked salmon and mackerel terrine, sweet red pepper couli and petit salad

 

Pan seared chorizo with 5 bean casserole, olive dipping bread

 

Roasted butternut squash, pumpkin, and carrot soup infused with nutmeg (v)

 

Toasted sesame seed infused vegetables encased in crisp filo pastry, served with sweet and sour dipping sauce (v)

 

Roasted figs filled with queso de cabrales, served with toasted brioche and petit pine nut salad (v)

 

Pan seared chicken livers and iberico ham lardons infused with thyme and sherry flambé

 

Wild mushroom bruchetta infused with garlic and thyme, pecorino shavings (v)

Fish and seafood

Codfish cooked Malaga style with onions, dried fruit and muscatel wine served with sultana rice

 

Pan seared fillets of red mullet, olive oil mash, char grilled asparagus and red pepper sauce

 

Poached salmon topped with grilled poppy seed crust, chunky ratatouille, sweet paprika onions & pesto, fondant potato

 

Grilled whole gilthead bream filled with onions and red peppers, green salad infused with teriyaki vinaigrette

 

Hake fillet baked in the oven with wild mushrooms, shallots and garlic, flavoured with lemon thyme,

Olive mash, asparagus tips and mustard seed cream sauce

 

Pan cooked sea bass fillet, stir-fry of red pepper and onion sweetened with balsamic vinegar, fondant potato and oregano and rioja tomato sauce

 

Medley of the above fish cooked in white wine shallots, garlic and tomatoes infused with thyme served with saffron rice or spaghetti pasta

 

Mussels, clams, shrimps and langoustines cooked in white wine, shallots, garlic and infused with thyme served with saffron rice or spaghetti pasta

MEAT

 

Rack of lamb cutlets, ratatouille infused with rosemary oil, fondant potato and rich rioja jus

 

Fillet of beef, caramelised shallots, carrots and parsnips, roasted wild mushroom mash and Pedro Ximinez jus

 

Slow roasted pork belly, spiced apple chutney, roasted fondant potato, cabbage and iberico ham lardons, Port roasting jus

 

Chicken breasts filled with chorizo mousse, casserole of tomatoes and Mediterranean vegetables infused with fresh herbs, served with saffron rice

 

Oven roasted duck breast, wild mushroom and shallot duxcel, paprika straw potatoes,  nutmeg infused viche carrots, cassis and wild berry  sauce

 

Please ask waiter/waitress for our daily meat, seafood and fish specials.

                                                                      VEGETARIAN

 

Roasted fig, goats cheese and toasted pine nut tartlet, served with balsamic infused green salad

 

Asparagus, brie and red onions cooked in white wine, garlic and shallots, served with tagliatelli pasta

 

Spiced bean and pea broth with thyme infused dumplings

 

Trio of bruchettas, sundried tomato and olive pate, manchego cheese and red onion chutney, wild mushroom and shallot duxcel, served with mixed salad and paprika wedged potatoes with aioli dip

 

DESSERTS

 

Cinnamon infused hot apple compote, topped with toasted walnut and almond Granola served with vanilla bean custard

 

Crème brulee with forest fruit compote and nut brittle biscuits

 

Pear slow poached in Malaga white wine and dried fruits infused with cinnamon and star anise, served with sangria sorbet

 

Cheesecake with couli (please ask waiter/waitress for today’s flavour)

 

Selection of Spanish cheeses with biscuits

 

 

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Starters

 

Roasted Figs wrapped in Serrano ham, with toasted walnut & sweet tomato dressing

 

Grilled Razor Clams topped with almond breadcrumbs

 

Plum tomato bruschettas topped with manchego cheese & cracked black pepper with alioli dip (V)

 

Paprika Chicken sticks with sweet chilli dip

 

Chicken & Kid Livers, Smokey Serrano ham lardons, port & rioja reduction

 

Flaked Ham Terrine wrapped in Iberico ham with vegetable pickle

 

Chilled Mussels with salsa

 

Soup of the day (V)

 

Roasted tomato filled with cured manchego fondue served with olive breadsticks (V)

 

Main - Fish & Sea Food Dishes

 

Grilled Cod Fillet, Qual eggs and grain mustard sauce

 

Malaga Cod Fish, infused with garlic, onions, tomatoes, dried fruit and muscatel wine, served with saffron rice *

 

Baked Mackerel with spinach, pine nuts, and white wine cream sauce

 

Grilled Mackerel with tomato & oregano sauce

 

Grilled Sea Bass Fillets, tempura Anchovy and Paprika sauce

 

Grilled whole Sea Bass, Sautéed potatoes and green salad *

 

Sea Food Medley of Clams, Langoustines, Mussels, & white fish in tomato & oregano sauce served with saffron rice*

 

Monkfish Tail wrapped in Iberico ham with shrimp lemon butter sauce

 

Hake & Asparagus Pappiette with lemongrass sauce

 

Hake Fillet with Clams & Mussels in tomato & oregano sauce

 

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Starters

 

Pressed Kid Liver Terrine, Red Onion Chutney, Olive bread toast

 

Bruschetta topped with flaked Sardine, oregano, tomato and peppered manchego cheese

(V) – substituting sardines for black olives

 

Clams & Mussels cooked in muscatel wine, with shallots, garlic & lemon thyme served with chunky dipping bread

 

Pan Seared Scallops, cauliflower puree, broad beans and pancetta crisps

 

Stew of Razor Clams, Chorizo & Oregano and roasted vine tomatoes

 

Langoustines cooked in roasted garlic olive oil, with wild mushrooms and fresh herb salad

 

Roasted whole tomato filled with cured cheese fondue, served with olive bread sticks and crispy paprika onions (V)

 

Roasted Butternut Squash Soup, infused with nutmeg & sage oil (V)

 

Main - Fish & Sea Food Dishes

 

Griddled Tuna Steak, Capers, Gherkins, preserved lemon butter

 

Monk Fish Tail cooked with garlic, warm sundried tomato & langoustine foam

 

Pan cooked Red Mullet, braised lentils with Iberico ham infusion

 

Trout baked with pine nuts, spinach & butternut squash, with rocket salad*

 

Salmon poached in fish consommé with Clams, Mussels & Langoustines

 

Grilled Gilthead Bream fillets with roasted vegetable cous cous and a warm sauce vierge*

 

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TAPAS

TOAST WITH ALIOLI (v)

ROASTED ALMONDS, SMOKED PAPRIKA

PAN CON TOMATE (v)

MARINATED OLIVES (v)

ASPARAGUS A LA PLANCHA, FRIED EGG & PEDRO XIMENEZ VINEGAR (v)

PIMIENTOS DE PADRON (v)

TORTILLA ESPAÑOLA (v)

ALBONDIGAS DE TERNERA

CRISP BRAISED RABBIT, CREAMED BLANCAS BEANS WITH ROSEMARY

RAZOR CLAMS A LA PLANCHA WITH CHORIZO & GARLIC

CHIPS WITH BRAVA SAUCE & ALIOLI (v)

SEARED SEA BREAM WITH CITRUS, FENNEL & TOMATO

GRILLED QUAIL WITH CHILLI, HONEY & JEREZ VINEGAR BABY ARTICHOKES, CHORIZO & POTATO

BRANDADA

WHITE GAZPACHO (v)

MORCILLA WITH FRIED DUCK EGG & PEDRO XIMENEZ VINEGAR

platters

JAMÓN DE TERUEL SERRANO

JAMÓN DE JABUGO IBERICO

SHOULDER JAMÓN JOSELITO IBERICO

LOMO IBERICO

CHORIZO MAGNA JOSELITO

PLATTER GRADO°