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- A La Carte
- Bar • Picoteo
- Preserved • Curados
- Classics • De Siempre
- Seasonal • De temporada
- Sides • A banda
- Sweet
- Sweet • Dulces
- Cheesemonger's Choice
- A specialist cheese, hand selected by our experts in our Balham Cheese Rooms.
- Wine & Cocktails
A La Carte
View PDFBar • Picoteo
- vegan
Pan de coca, Penjar tomato, garlic, Arbequina olive oil
Hand-stuffed Perelló Gordal olives, orange, guindilla, oregano, lemon juice
- vegan
Galician Padrón peppers, rock salt
100% acorn-fed Ibérico ham croquettes (3)
- vegetarian
Wild mushrooms croquettes (3), truffle oil alioli
Grilled semicured cow and goats’ milk cheese from Gran Canaria, orange mojo verde
Preserved • Curados
Hand-carved 100% acorn-fed Ibérico ham from Señorío de Montanera
Lomo de Teruel, Señorío Ibérico salchichón,chorizo Ibérico, smoked beef cecina, picos de pan, caperberries, guindilla
Picos de Europa blue cow & goat’s milk cheese, Villarejo honey and oregano Manchego semi-cured raw sheep’s milk, Mahón raw cow’s milk, Torta de Barros
Classics • De Siempre
Potatoes & broken Cacklebean egg - choose from: ‘pisto’ roasted vegetables (v), Mallorcan black pig sobrasada
Rafael Baez's award-winning fried goat's cheese, orange blossom honey, beetroot crisps
- vegetarian
Fried potatoes, spicy tomato sauce, alioli
- vegetarian
Traditional potato & onion omelette, alioli
Choose from:
- Traditional Spanish potato & onion (v)
- Wild mushroom and truffle (v)
Chargrilled Alejandro chorizo on toast, Navarrico piquillo pepper, rocket
King prawns (5), chilli, garlic, olive oil
Free-range chicken thighs, mojo rojo, hazelnut picada
Squid ink black Bahia rice, lemon, alioli
Galician blond ex dairy cow sirloin steak, Padron peppers, chimichurri (500g)
Milk fed lamb with manzanilla La Gitana, roasted vegetables
Seasonal • De temporada
Grilled hispi cabbage, Canarian mojo, pickled red onions, guindilla
Judión butter beans, girolles, chanterelles, 1605 Manchego, autumn black truffle
Fabas de Tolosa stew, guindilla, chorizo León, Pablo’s smoked panceta, morcilla
- vegan
Chargrilled cauliflower, Verdina bean purée, chimichurri
Galician octopus, mojo rojo, baby potatoes, bone marrow
Ibérico pork belly, roasted Delica pumpkin, chicken reduction
Grilled hake, sobrasada crumbs, Jerusalem artichoke purée
- vegetarian
Wild mushroom canelones, autumn black truffle
Ibérico pork cheeks, payoyo cream, rioja and chocolate reduction
Scallop, leek cream, papada ibérica
Sides • A banda
- vegetarian
Sally Clarke's house breads, seaweed butter, Marcona almond butter
- vegetarian
Red chicory, Castelfranco and Treviso radicchio, radish, Moscatel dressing
Pardina lentils salad, celeriac, apple, honey, radicchio, hazelnut, Elvira’s goat’s cheese
Heritage beets, baby watercress, Picos de Europa blue cheese, yoghurt, orange blossom honey
- vegan
Tenderstem broccoli, Marcona almonds, golden raisins, shallots
Sweet
View PDFSweet • Dulces
- vegetarian
Citrus rice pudding, dried raspberries, Navarrico peach gel, lime zest
Garrotxa burnt cheesecake, Penjar tomato jam
- vegetarian
Galician quince & almond tart, vanilla ice cream
- vegetarian
Today's ice cream from Forest Hill Gelato
Cheesemonger's Choice
A specialist cheese, hand selected by our experts in our Balham Cheese Rooms.
Raw Sheep's milk cheese from Castilla y León. Nutty, buttery flavour with a firm texture and lasting tang.
Pairing (125ml): Brindisa Ancestral, Colet, Penedès, Xarel.lo Vermell
Wine & Cocktails
Step into the vibrant world of Spanish wines and cocktails, where each sip is a fiesta for your taste buds - because every moment is a celebration! Salud!
View PDF
Allergens
We always do our best to accommodate dietary requirements but we can’t guarantee our kitchens are free from cross-contamination. Please ask a member of our team for advice on specific allergens within dishes.
Give the gift of Brindisa
You’ve got good taste, why not share it around? Bring your favourite people together over a Supper Club visit or treat them to a gift card.
