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Small Plates
Chilled tomato soup from Córdoba, made with fresh tomatoes, EVOO and artisan bread. Topped with chopped egg and your choice of confit Barbate tuna or chopped Iberian ham
14.00
Delicious croquettes with red Huelva prawns, served with aioli
18.00
Classic croquettes, Iberico ham crackling & Manchego cream
18.00
Lime salt & aioli
21.00
Delicate slices of bluefin tuna with crispy pork crackling, fresh samphire & a light citrus extra virgin olive oil
23.00
Sabine style crispy potatoes, salsa brava & yoghurt aioli
15.00
Shellfish & Raw Bar
Sabine-style Galician octopus grilled and served with mashed potato and paprika oil
27.00
Choice of Galician oysters or Fine de Claire #2 oysters with champagne mignonette or passion fruit tigers milk & coconut foam. Choose 6 or 12
Cantabrian clams with parsley and garlic, lemon and white wine
23.00
Garlic-chilli olive oil, Sabine's special XO sauce
18.00
Local seafood cured in citrus, with jalapeño, fennel, orange, dill, pumpkin seed & Picual extra virgin olive oil
21.00
Barbate tuna on crispy corn tortillas, avocado & lime, with a touch of coconut ajo blanco
18.00
Chopped fresh shellfish, topped with citrus & dill butter, served with toasted sour dough & cornish pickles
21.00
Hand-picked Devonshire crab, chopped egg, dill, toasted sour dough
39.00
Salads
Baby gem leaves, kale, aged Reggiano, avocado, anchovies, sour dough croutons.
14.00
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Prawns
4.00Chicken
4.00Romaine lettuce, tomatoes, cucumber, radishes, red onion, bell pepper, parsley, mint, sumac, pomegranate, served with Lebanese pita bread croutons
14.00
Carpaccio of heirloom tomatoes, tartar of oven dried tomatoes, Cantabrian anchovies, gel of tomato essence
18.00
Catch of the Day
Whole fish cooked on the bone, served with seasonal vegetables and potatoes. Choose oven baked or salt-baked
Sea bass with a mild, delicate flavour, featuring slightly sweet and fresh notes. Its flesh is white, firm yet juicy, with a fine texture that is pleasing to the palate
Turbot with a delicate, elegant flavour, with a slightly sweet, briny note. Its flesh is white, firm and very succulent, with a smooth, gelatinous texture that melts in the mouth.
Sea bream with a mild, well-balanced flavour and a subtle hint of the sea. Its flesh is white, firm and juicy, with a tender texture that is a delight to the palate
A snapper with an intense, slightly sweet flavour and a distinct briny character. Its flesh is firm, juicy and delicate in texture, with a smooth finish on the palate
Sole, with a delicate and refined flavour and a subtle hint of the sea. Its flesh is white, very tender and delicate, with a smooth, silky texture that melts in the mouth.
From The Sea
Soft herb butter, seashore vegetables & charred lemon
75.00
Olive & caper Salsa Verde, salad of rocket, shaved fennel, chardonnay & lemon vinaigrette
35.00
Slow-roasted cherry tomato salsa, black olive tapenade, basil oil
28.00
Grilled turbot steak, linguine in truffled fish reduction, samphire, freshly shaved black truffle
32.00
Tomato confit, capers, lemon & parsley pangrattato
27.00
From The Land
Creamy Manchego & lemon orzo, baby artichokes, rocket & salsa verde
28.00
Served with roasted vine tomatoes and black garlic aioli
39.00
Aged cheddar cheese, burger pickles, burger sauce, tomato & lettuce. Served with fries
27.00
Paella & Rice
Minimum 2 persons
32.00
26.00
Golden toasted fideos simmered in saffron-infused shellfish broth with prawns, squid and mussels, served with traditional alioli
26.00
34.00
28.00
Seafood without shells
27.00
32.00
32.00
19.00
Sides
8.00
8.00
8.00
Living lettuce salad with fresh onion and heirloom oxheart tomatoes
8.00
11.00
Desserts
Chocolate & hazelnut crunch with coffee, 72% dark chocolate ganache, coffee cream & dulce de leche
14.00
Lemon cream, kaffir lime gel, basil syrup & basil sorbet, topped with extra virgin olive oil
11.00
Light vanilla sponge with vanilla mousse & strawberry confit
10.00
Mint-infused watermelon with pomegranate syrup, mascarpone ice cream, & vanilla tuille with a hint of wasabi
9.00
Coconut meringue stacked with mango, passion fruit cream and coconut crunch
11.00
Platter of seasonal fruits piled high to share
18.00