Olives - 6
Rock shrimp crudo - 16
with spring onions and fermented chili
Radishes - 11
with anchovy vinaigrette and bottarga
Oranges - 14
with arbequina olives and paprika
Cucumbers - 13
with herb yogurt, pistachios and mint
Watercress - 13
with garlic vinaigrette, black pepper and pecorino
Fresh ricotta - 15
with borlotti beans, oil cured anchovies and pizza bianca
Clam toast - 16
with pancetta
Spanish mackerel - 26
with long cooked spring onions, potatoes and aioli
Hake, rock shrimp and bouchot mussels - 26
with saffron and rice
Bone in fried chicken - 25
with basque peppers and celery
Grass-fed lamb burger - 18
with arugula
marinated anchovies $3
Sourdough bread - 3
with olive oil
Olive oil cake - 9
with whipped cream, honey and hazelnuts
Citrus leaf panna cotta - 9
with kumquats
