Spring is on the Menu
Spring flavours have arrived to Brindisa
Spring has a way of changing everything – including what ends up on your plate. Our new seasonal menu is here, and it’s full of the kind of dishes that remind you why this time of year is worth celebrating.
Our chefs have been making the most of what the season has to offer. The Bacalao rebozado brings Skrei cod in an Estrella Galicia batter with pickled guindilla alioli – light, crispy, and full of flavour. The Arroz meloso de gambas is a creamy king prawn rice that speaks for itself. The Pollo con hinojo – free-range chicken thighs with fennel, saffron and wild garlic sauce – is the kind of dish that feels made for this time of year. And if you haven’t tried the Wye Valley green asparagus with wild garlic crema and shaved Galmesan, now’s the time.
Come in, order a few things, and let the season do the rest.
Espárragos verdes
And for dessert - meet La Maritxu
The Basque cheesecake has become one of the most loved desserts in the world – and for good reason. La Maritxu was born in San Sebastián, where founder Lucía grew up with it, and she’s been baking it fresh in London ever since – the same recipe, the same caramelised top, the same ultra-creamy centre. We’re proud to be serving it on our desserts menu, finished simply with rhubarb sauce, lemon and lime zest. It doesn’t need much more than that.
La Maritxu tarta de queso
