Bodega menu template.

Potato, confit tuna belly, roasted pepper and our own mayonnaise.

White anchovies cured in sherry vinegar, garlic and parsley.

Chilled tomato and bread cream, chopped egg and jamón.

Anchovy, manzanilla olive and guindilla pepper on a stick.

Ibérico ham in a creamy béchamel, a crisp crumb. Two to a tapa.

Made to order and soft in the middle; alioli on the side.

Vegetarian

Fried potatoes, a smoky salsa brava and alioli.

Vegetarian

Prawns sizzling in olive oil, garlic and guindilla.

Gluten-Free

Blistered, with flaky salt. Some are hot.

Vegan

Asturian chorizo simmered in dry cider.

Cuttlefish, anchovies and red mullet with lemon.

Octopus on sliced potato, pimentón de la Vera and olive oil.

Gluten-Free

Razor clams, garlic, parsley and lemon.

Gluten-Free

Jerez's egg-yolk custard under a dark caramel.

Brioche soaked in cinnamon milk, fried and glazed with Pedro Ximénez.

Vanilla ice cream drowned in old PX.

Vegetarian

Red vermouth on tap with orange and an olive.