Fino en rama
ÂŁ7Bone dry and well chilled, from SanlĂşcar.
Small plates let a table share and order as they go, but guests need to know how much to order. This example adds suppers for anyone who wants a full plate.
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Wine, small plates and suppers among the shelves.
Poured from five o'clock, with a dish of salted almonds.
Bone dry and well chilled, from SanlĂşcar.
Gin, dry vermouth and a twist of lemon.
Brut, by the glass.
Made to share, two or three each.
Warm Comté choux, black pepper and a little nutmeg.
Vegetarian

Blood orange, pistachio and basil oil.
Vegetarian
Horseradish crème fraîche and pickled shallot.
Madeira jelly and toasted brioche.
Served from six until half past nine.
Burgundy, lardons, button onions and mash.
Mussels, leeks and samphire.
Gluten-Free
Hot-water crust, tarragon and buttered greens.
Vegetarian
Hand-cut chips and watercress.
Gluten-Free
By the glass or the bottle, from growers we visit.
Loire Valley. Flint, citrus and chalk.
Tondonia. Leather, red cherry and cedar.
Rose, tar and long, fine tannins.
Clotted cream and lemon zest.
Vegetarian
Salted caramel and shortbread.
Vegetarian
Three cheeses, quince and oatcakes.
Start from this menu. Change the name, dishes, prices, fonts and colors.
Use this templateA few drinks to start, with the time you start pouring.
Four to eight dishes. Say how big they are, so guests know how many to order.
Two to four full mains, for anyone eating alone or very hungry.
A short list by the glass and the bottle, from growers you know.
Two sweets and a cheese plate.
Price small plates well below the mains. The gap tells guests the plates are for sharing.
Warm Comté choux, black pepper and a little nutmeg.
Blood orange, pistachio and basil oil.
Horseradish crème fraîche and pickled shallot.
Put the main ingredient in the name, like smoked eel on rye, and two or three extras below it.
A small bite to share.
Horseradish crème fraîche and pickled shallot.
Edits go live on the same link, so a printed code keeps working. Read the setup guide
Yes, in one line under the heading, like "made to share, two or three each". It saves staff explaining at every table.
Tapas are Spanish. Small plates is the same idea in any cuisine: several dishes shared by the table.
Bigger than a bite and smaller than a main, so two people can each have a taste.
Swap in your dishes and prices, then publish with a link and QR code.