Menu

ALL of our food is made from scratch, with FRESH local ingredients, onsite by Spanish Chefs with lots of love…. Our portions are not as you would expect from traditional ‘TAPAS’: we recommend for 2 people you choose some nibbles, 4 Tapas .

BBQ menu

– Homemade beef burgers with caramelized onions
– Marinated Chicken skewers
– vegetable kebabs with chilly oil
– Sausages with different flavors
– bbq chicken wings

– Apple sauce
. Bbq sauce

– Coleslaw
– Mix leaves salad

Breads and buns

Spanish tapas menu

– Spanish omelette
– Three flavors croquettes (fish, meat and cheese)
– Pinchos morunos (Marinated pork skewers)
– Grilled octopus with smoked paprika oil
– Escalivada (roast pepper salad with tuna)
– Empanadillas (Spicy fried pastries with tuna)
– Chorizo al vino ( fried chorizo with red wine)

– alli olli
– Brava

Bread

Fine dinning menu

Canapés to start

 Amuse-bouche

Lollipop of frog leg garlic puree and parsley sauce

Wild Scottish salmon, iced fennel, langoustine tea

Smoked haddock, Scottish oaks, apricot, raisins, curry foam

Starter

Cornish crab

compressed water melon, cucumber ketchup,  chicken and lovage jelly, edible flowers, sour dough crisp and a shot of crab consomme

Foie Gras

Foie gras parfait, apricot fluid gel, marinated apricots, dehydrated pistachios, nasturtiums and sour dough

Goats cheese

Goats cheese mousse, beetroot carpacicco, walnuts,  golden beetroot fluid gel, goats cheese snow and black olive tuile

Mains

Shorthorn Nidderdale Beef

Charcoal Sirloin Pave, potato cannelloni, mushroom ketchup. textures of onions, morel Madeira sauce, oxtail and parsley

Marsham Lamb

Rump, lamb faggot , belly and potato terrine , pea puree,  mint emulsion, wild garlic, anchovies and salted baked heritage burnt carrots

Gloucestershire Old Spot Pig

Maple glazed belly, black pudding, pig cheek croquette, burnt apple emulsion, heritage carrots, celeriac puree, pork jus, dehydrated crackling and apple blossom

Desserts

Chocolate

Dark chocolate and orange ganache, orange parfait and cocoa nib tuile, chocolate panna cotta

Coconut and strawberry’s 

Coconut panna cotta with strawberry gel, strawberry sorbet and  compressed strawberries, meringue and strawberry dust

Selection of petit fours

Fine dinning fusion

Canapés to start

 Amuse-bouche

Starter

Mains

Desserts

Khanom Chan

green tea doriyaki pancakes

Selection of petit fours

Sit Down wedding menu

Starters:

Buttered chicken liver parfait with red onion, fig jam and herb crostini.

Goat cheese bon bon, beetroot carpaccio, golden beetroot fluid gel, wallnuts and chilli dressing.

Mains:

Roast chicken breast, chicken and mushroom mousse, herb crush potatoes, burnt carrots and jus.

Roast  cajun salmon, dauphenoise potatoes, french beans and caper butter.

Desserts:

Eton mess

Chocolate brownie, wallnuts caramel and mascarponne ice cream,