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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)
Monte Enebro and spinach croquetas, orange blossom honey, crispy beetroot (3)
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
Marinated Nardin white anchovies, chili, parsley
Lomo de Teruel, Señorío Ibérico salchichón,chorizo Ibérico, smoked beef cecina, picos de pan, caperberries, guindilla
Torta de Barros unpasteurised ewe’s milk, Monte Enebro goat’s milk, 1605 Manchego semi-cured ewe’s milk
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
Chargrilled Alejandro chorizo on toast, Navarrico piquillo pepper, rocket
King prawns (5), chilli, garlic, olive oil
Free-range chicken thighs (2), Gordal, Empeltre and Manzanilla picada, mojo rojo
Ibérico pork cheeks, Payoyo goat’s cheese cream, port reduction, beetroot crisps
Squid ink black Bahia rice, lemon, alioli, squid
Galician blond ex dairy cow sirloin steak, Padron peppers, chimichurri (250g or 500g)
Seasonal • De temporada
- vegetarian
Chilled Andalucian Penjar tomato & garlic soup, green and red peppers
Russian salad, picked white crab, egg, picatostes
Catalan white beans & salt cod salad, egg
Mussels, Isastegi cider, shallots, fumet
- vegan
Chargrilled cauliflower, Verdina bean purée, chimichurri
Galician octopus, mojo rojo, baby potatoes, bone marrow
Ibérico pork solomillo (100g), escalivada
Grilled sardines, pipirrana
Sides • A banda
- vegetarian
Sally Clarke's house breads, seaweed butter, Marcona almond butter
- vegan
Summer mixed leaf salad, house dressing
- vegetarian
Heirloom tomatoes, Payoyo goat's cheese cream, mini breadsticks, hourse dressing
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
Dark chocolate mousse, Arbequina olive oil, Maldon salt, picos de pan
Garrotxa burnt cheesecake, Penjar tomato jam
- vegetarian
Galician quince & almond tart
- 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.
