Planning a function or having lunch with a large group? We can create a menu just for you! Click here for more information.
TAPAS
Pacific oysters – natural
Pacific oysters - spanish kilpatrick
Local kalamata & sicilian olives with roasted garlic, thyme & citrus
Feta, olive & mint hummus served with warmed almonds, currents & cumin
Besara – warm moroccan broad bean dip with toasted coriander, cumin, & paprika
Croquettes of smoked eel & leek served with harissa, lemon & garlic sauce
House made choizo sautéed with shallots, lemon, parsley & olive oil
Jamon serrano air cured for 12 months served with tomato bread
MEDITERRANEAN DISHES TO SHARE
Pork belly slow cooked in cinnamon, served with steamed surf clams & baby brussel sprouts on a bed of braised butter beans
Prawn fritters with toasted cumin & fennel seed served with a spanish caper and egg salad
Potato bravas served with spiced sauce & mayonnaise
Beef cheek slow cooked for 14 hours in bay leaf, port, cumin & currants with potato manchego mash
Romesco de pesco – rockling and spring bay mussels with romesco sauce & lemon
Clay pot chicken cooked with house made chorizo, dates & bulgur
Local (red stag) venison marinated in juniper, panfried & crusted with pistachio & white pepper, served with celeriac mash & baby beets
Fennel, chervil, walnut & cardamom poached apple salad
Orange & palm heart salad served with olives and almonds
CILANTRO SPECIALTIES
Paella: Butifara sausage, chicken, king prawn, mackrel, surf clams and mussels (serves 4-6) please allow 30 mins cooking time
Cote de Boeuf: 2 kg black angus rib eye, garlic & salt crusted, oven roasted & served with house made béarnaise, chips & french garden salad (serves 4-6) please allow 1hr cooking time
Michoui Lamb: Whole lamb shoulder, slow roasted in garlic, paprika, & cumin served on a bed of saffron potatoes (serves 4-6) please allow 40min cooking time
Please note: there is a 2.5% surcharge on credit card payments
and we are unable to split bills.