Our Autumn Menu Has Arrived
Autumn flavours at Brindisa
As the weather turns, our kitchens turn with it, towards the slow-cooked, earthy dishes Spain does so well in the colder months. Our new autumn menu brings wild mushrooms, braised meats and proper hearty stews, all made for sharing around the table.
Start with Una tapita mientras. A little something to enjoy while you look over the menu: a mix of olives, chicken liver paté, burnt alioli and toasted sourdough.
Wild mushroom season: Setas al ajillo. Ceps, chanterelles and girolles cooked in garlic, finished with a semi-cured egg yolk and shaved Galmesan. Mushrooms at their very bes
Setas al ajillo
Slow-cooked and made for sharing
Cordero prensado. Lamb shoulder, slow-cooked and pressed, served with roasted carrots and buttery Judión beans.
Arroz meloso de costilla. Braised short rib through creamy Illa de Riu Bahia rice. It’s made for two, so put it in the middle of the table and dig in together.
Back on the menu: Lentejas con chorizo. Pardina lentils cooked low and slow with Alejandro chorizo, a Spanish classic we’ve been looking forward to bringing back.
Arroz meloso de costilla
New plates to discover
Remolacha asada. Double roasted beetroot with Picos blue cheese, mint and tarragon.
Mar y montaña, reimagined. Our Ibérico cut of the day, now paired with scallop and a vermut reduction.
Villarejo Manchego. Manchego Villarejo with quince paste and picos rústicos, one of Spain’s great pairings.
Come and try the new menu at any of our restaurants. Share a few plates, pour another glass, and stay a while.
Selection of side dishes
