Restaurant Menu

Sautéed shrimp prepared with garlic and smoked paprika.

Tender squid sautéed with spicy spreadable chorizo and toasted almonds.

A skewered anchovy served with charred onion ash and whipped butter.

Thinly sliced Spanish octopus served with a savory spread of cured pork sausage and a spicy, umami-rich serrano chili sauce.

Grilled PEI mussels and cockles served in a herb-based salsa verde with toasted crystal bread.

A crispy fried pastry filled with crab meat and topped with caviar.

A classic Spanish tapa featuring a fresh anchovy and a salt-cured anchovy served together over a spread of tomato conserva.

Sweet dates stuffed with savory sobrasada sausage and quince paste, topped with a light Valdeón blue cheese foam.

A toasted, pressed sandwich filled with ham, Comté cheese, and truffle.

Crispy potato chips served with thin slices of premium cured Spanish ham.

Crispy chicken fritters infused with black truffle and nutty Idiazabal cheese.

Crispy, golden-fried ham croquettes served with a side of charred quince paste.

A Basque-style sausage served with sautéed peppers and onions.

These wagyu beef sliders are topped with oxtail marmalade, quick-pickled vegetables, Mahón cheese, and aioli.

Creamy goat cheese stuffed inside a sweet piquillo pepper, drizzled with a Pedro Ximénez sherry reduction and served with toasted baguette slices.

A traditional Spanish-style omelet made with eggs and potatoes, served with a side of garlic mayonnaise.

Finely chopped raw Wagyu beef served with a saffron-infused egg yolk, sherry, and caviar.

Crispy potato cubes served with a creamy garlic sauce and a mildly spicy tomato sauce.

Sautéed mushrooms served with a rich egg yolk and a savory eel-style glaze.

Roasted sunchokes served with a vibrant green herb sauce and a crunchy pistachio-sunchoke topping.

Snap peas cooked over an open flame, served with a charred orange herb sauce.

Toasted baguette slices rubbed with fresh tomato and drizzled with olive oil.

Thinly sliced raw yellowfin tuna served with blood orange, black olives, and kumquat.

Thinly sliced raw yellowtail served with a sherry ponzu sauce, fresh figs, and ginger.

Fresh raw tuna seasoned with spicy flavors and bright bergamot citrus.

Thinly sliced raw razor clams served with a bright citrus-chili paste and crisp apple.

Freshly fried bread served warm with a side of smoked butter.

A signature Spanish bread served with sheep's cheese and roasted vegetables.

Grilled Iberico pork served with a passionfruit caramel glaze and quince jam.

This dish features triple-seared Wagyu flat iron steak served with a savory glaze of aged soy, sherry, and Pedro Ximénez reduction, finished with a rich egg yolk.

Grilled Wagyu beef served with a sherry ponzu sauce and chimichurri.

Grilled sirloin steak aged in snow and served with a traditional green herb sauce.

Grilled squid and mushrooms served with a smoky roasted vegetable relish and a tangy pickled pepper sauce.

Grilled scallop served with a savory blood sausage chili crisp and a creamy sherry-infused onion sauce.

Slow-cooked cabbage grilled over an open flame, served with black garlic aioli and crispy puffed rice.

Grilled shrimp served with a spicy sauce and charred pineapple.

Grilled Spanish octopus served with a mild, flavorful espelette pepper vinaigrette.

This 8-ounce Rosewood Farm Wagyu flat iron steak is served with olive oil mashed potatoes and a smoked mushroom jus.

A whole roasted sea bass served with charred pepper emulsion, snap peas, tomatoes, and a fresh herb chimichurri sauce.

This 36-ounce dry-aged Brandt beef porterhouse is served with charred asparagus, a chilled almond-garlic sauce, Idiazabal cheese, and truffle.

A 32-ounce, dry-aged, bone-in ribeye steak served with charred leeks and marrow butter, designed to be shared.

A vegetable paella featuring mushrooms, spring onions, and snap peas, served with a side of garlic aioli.

• Regular$24
• Large$44

A traditional Spanish rice dish featuring chorizo, squid, shrimp, and mussels.

• Regular$28
• Large$52

A traditional Spanish rice dish featuring Ibérico pork pluma, chorizo, snap peas, and serrano peppers.

• Regular$28
• Large$52