Street food by Tinto

Hand cut confit potatoes with aioli and spicy salsa brava .

Made with broccolini with almond and romesco sauce.

Seared green beans with truffle oil, green sauce.

Mozzarella salad with rocket, tomato radish dressed with onion, walnuts and figs.

30g of each of fifteen months cured Jamon Serrano and twenty four months cured Jamon Iberico, served with pan con tomate, char-grilled sourdough rubbed with tomato and extra virgin olive oil.

Stuffed chicken breast with Serrano ham served with wakame and mojo Rojo sauce.

Pan seared monkfish in green sauce w white beans, baby spinach and ocean asparagus.

Galician style octopus with twisted mash potatoes and padron peppers (gf/NF).

Slow cooked lamb neck served with eggplant puree, grilled leeks, prune demi glaze and sweet potato chips.

Slow cooked pork belly with confit fennel, chicken consomme and kale crisp.

Minimum two persons. Come with paella with saffron rice and sofrito, chicken, chorizo and green beans.

Minimum two persons. Served with seafood paella w saffron rice and prawns, mussels, clams and calamari.

Minimum two persons. Served with Vegetarian paella of rosemary infused vegetables.

Minimum two persons. Served with squid ink paella with cuttlefish, king prawns and aioli.

Burnt basque cheese cake.

Served with deep fried churros with warm chocolate dipping sauce.

Served with Scotch and vanilla parfait w hazelnuts salty praline and berries ragout.

Don Juan, Castilla la Mancha. Cured and firm sheep's cheese with nutty aroma. Served with crackers and condiments.

Menorca, Balearic Islands. Cave matured unpasteurized cow's milk cheese. Served with crackers and condiments.

Goats cheese made with unpasteurised milk, semi cured with a peppery and floral finish. Served with crackers and condiments.