Our Restaurant Menu
Spanish Haute Cuisine
with a British touch
Starters
Queso de cabra 14 (V)
Goat cheese, beetroot, caramelised red onion, walnut, radish, berries, pomegranate, edamame beans, balsamic glaze
Vichisua 9 (V)
Leek, potato & pear soup, pine nuts, crispy Iberico ham. Galician bread
Scallops 15
Pan seared scallops, petit pois puree, crispy Iberico ham, morcilla de burgos
(Spanish black pudding)
Pulpo con gambas al pimentón 17
Pan seared scallops, petit pois puree, crispy Iberico ham, morcilla de burgos
(Spanish black pudding)
Pulpo con gambas al pimentón 17
Octopus, king prawns, Spanish pimentón de la Vera
(sweet & smoked paprika), parsley
Avocado tartare 14
Avocado, king prawns, smoked salmon, cherry tomato, red onion, cilantro, lime, salsa rosa
Gambas al Pil Pil 14
King prawns, garlic, parsley, dried cayenne pepper,
Spanish pimentón de la Vera (sweet & smoked paprika) Galician Bread
Croquetas de jamón Ibérico 10
Ibérico ham croquetes, garlic mayo, crispy Ibérico ham
Tabla de Ibéricos 16
Ibérico ham Bellota, Chorizo Ibérico Bellota and Salchichon Ibérico Bellota. Spanish Mini Bread Sticks
If you have any food allergy, please speak to a member of staff
Mains
Bacalao con samfaina 24
Pan seared fresh cod, Spanish ratatouille, asparagus, baby new potatoes
Rape or Merluza al champan 29/27
Monkfish or Hake, mussels, king prawns, champagne sauce, samphire, baby new potatoes
Lubina a la mediterranea 22
Pan seared seabass, samphire, mojo verde, cherry tomato on the vine,
silky potato puree, asparagus
Scallops 24
Pan seared, petit pois puree, crispy Ibérico ham, morcilla de Burgos
(Spanish black pudding)
Pork belly and scallops 26
Silky potato puree, broccolini. Pedro Ximenez reduction
10 oz Fillet 39 / 12oz Ribeye 33
Wild mushrooms, herbs and garlic fried potato cubes, broccolini, crispy kale. Rioja, thyme and shallot jus
Baked Brie 18 (V)
Baked with rosemary, thyme and garlic.
Toasted Galician bread, berries, mixed leaves, Spanish quince jelly
Wild mushroom linguine 22 (V)
Thyme, garlic, cream, truffle, parmesan, pine nuts, brandy
*vegan and GF option available
If you have any food allergy, please speak to a member of staff
Sides
Veg medley 7
(asparagus tender stem broccoli)
Garlic Mushrooms 6
Padron Peppers 7
Side Salad 5
(Mixed Leaves, cherry tomatoes, extra virgin olive oil)
Galician bread, Extra Virgin olive oil and Balsamic vinegar 5.5
Pa amb tomaquet 4.5
(Catalonian tomato bread)
Baby New Potatoes 5
Olives Gordales 5.5
Toasted almonds 5.5
(Marcona almonds from Valencia)
If you have any food allergy, please speak to a member of staff
Pair with any of our Spanish dessert wines
Puddings
Crema Catalana 9.5
(Catalonian crème brûlée)
Basque baked Manchego cheesecake 9.5
(Creamy and toasted)
Chocolate Mousse 9.5
with pistachio crumb
Tarta de almendra Gallega 9.50
Galician almond tart
Spanish cheese board 15
Manchego semicurado, Tetilla, Tetilla Smoked, Picos Blue, Murcial Alvino. Spanish quince jelly,
berries, nuts, Spanish mini breads sticks
If you have any food allergy, please speak to a member of staff
Sherry, Sandeman Jerez, `Don` Fino, Andalucia, Spain
Pale straw yellow colour. Bright, aromatic and pungent aroma with notes of bread dough, almonds, olives and dried apples. The wine is dry and fresh on the palate, with a crisp and persistently savoury finish.
Dessert Wines (100ml) 7.8
Sherry Sandeman Amontillado, Jerez, Andalucia
Medium gold in colour with amber hints. Yeasty, bready notes from the flor yeast are complemented by nutty and dried fruit characters. The addition of Pedro Ximénez adds notes of raisins and treacle as well as a well-balanced sweetness. Smooth and long finish, with lingering notes of roasted nuts.
Valdespino, Pedro Ximénez `El Candado` NV Jerez, Andalucia, Spain
Dark mahogany in colour, the 'El Candado' is pronounced on the nose with complex aromas of dried fruits, raisins, toffee, dark chocolate, coffee and spice. Full and luscious on the palate.
Smooth and sweet with a sumptuous and lingering finish.
Familia Castaño, `Dulce` Monastrell 2018, Murcia, Spain
This wine is deep cherry red in colour. On the nose, there are intense aromas of black candied fruit, raisins,
carob and soft oak. The palate is concentrated and dense, with defined notes of plum compote and dried fig, with balancing acidity.
All menus may be subject to change. Information on the website may not always be current.
Pre Starters
Maldon Oysters from Essex 3.20 each
*Condiments available*
Carlos's Paellas
Minimum order 2 people.
Minimum cooking time 30 min
*Please, ask a member of staff for timings*
Seafood 28pp
Mussels, Tiger prawns, squid, hake and monkfish. Spanish spices, Spanish saffron
Chicken, Pork Belly & Chorizo 24pp
Free range chicken, pork belly, Catalonian chorizo, Spanish spices, Spanish saffron
Vegetarian 22pp
Artichoke, mushroom, courgette, tomato, onion, red pepper, Spanish spices Spanish saffron
If you have any food allergy, please speak to a member of staff
Please call 01580 475105 or email info@sentidorestaurant.co.uk for reservations
Please note: for larger group bookings of 8 people or more we would require a pre-order for the table
(starters and mains) two days prior of the reservation date.
A deposit per person may be required depending on the size of the group