Breakfast
Full 13 / Half Malo Breakfast 9
The morning spread that doesn’t apologise: free-range eggs cooked your way, grilled sausages, crispy bacon, slow-baked beans, blistered cherry tomatoes, Spanish black pudding, toast and golden hash browns. Big or restrained — your call. (GFA)
Eggs Benedict 10
Perfectly poached eggs melting into a toasted muffin with smoked ham, drowned (happily) in buttery hollandaise and finished with chives.
Eggs Florentine 9
Silken poached eggs, wilted spinach and lemon-bright hollandaise — elegant, green and indulgent. (Vegetarian)
Eggs Torro 12
Poached eggs over slow-braised beef, toasted muffin and paprika-laced hollandaise. Bold, rich and unapologetic.
Eggs Royal 12
Smoked salmon, poached eggs and golden hollandaise with a whisper of dill — brunch royalty.
Shakshuka 8
Free-range eggs baked in a smoky tomato, garlic and aubergine stew, scattered with feta and served bubbling hot with warm pitta for tearing and dipping. (Vegetarian)(GF)
Broken Eggs & Chorizo 8
Crispy potatoes crowned with runny fried eggs and spicy chorizo, finished with smoked paprika and herbs. Comfort food with attitude. (GF)
Iberico Ham & Tomato Bruschetta 8
Garlic-rubbed sourdough, crushed vine tomatoes, peppery olive oil and ribbons of Iberico ham — simple, sun-soaked perfection. (GFA)
Creamy Wild Mushrooms on Toast 8
Creamy garlic mushrooms piled high on toasted sourdough, rich and earthy, finished with herbs and olive oil. (GFA)(Vegan option available)
Breakfast Burrito 11
Soft tortilla wrapped tight around scrambled eggs, crispy bacon, avocado and black beans — messy in the best way.
Vegetarian/Vegan Breakfast
Tomato Bruschetta 7
Juicy tomatoes, garlic, basil and extra virgin olive oil on toasted sourdough — bright, clean and honest. (Vegan)
Smashed Avocado on Toast 7
Seasoned avocado with lemon, chilli and herbs on toasted sourdough. Simple, satisfying, done right. (Vegan)
Greek Yoghurt, Honey & Seasonal Fruit 6
Thick, creamy yoghurt drizzled with honey and crowned with whatever the season is showing off. (Vegetarian)(GF)
Oatmeal with Almonds & Raisins 5
Slow-cooked oats with toasted almonds, sweet raisins and warming spice. (Vegetarian)
Lunch
Sandwiches
Bocadillo de Carne 10
Sliced steak, fried onions, pickled jalapeño and melted manchego cheese.
Jamón Serrano 9
Thinly sliced cured Spanish ham with extra-virgin olive oil, crushed ripe tomato and a honey dill sauce.
Calamares 8
Crispy fried squid rings with lemon and green leaves and house-made alioli.
Chicken Kefta Wrap 9
Char-grilled spiced chicken kefta wrapped with crisp salad, herbs and cooling yoghurt sauce.
Vegetariano 8
Grilled courgette, aubergine, and red peppers with feta cheese and basil pesto. (Vegetarian)
’Nduja Loaded Fries 6
Crispy fries buried under fiery ’Nduja, melted cheese and cool ranch — spicy, indulgent, addictive.
Small Plates
Meat
Steak Tartare, Potato Soufflé 10
Hand-cut beef tartare layered with smoked artichoke and black garlic, paired with a crisp, airy potato soufflé. (GF)
Caldo Verde 6
A deep, comforting bowl of potato and kale soup, finished with pan-fried chorizo and a slick of chorizo oil. (GF)
Sous-Vide Duck 11
Silky, slow-cooked duck served with glazed carrots and a subtle beetroot gel — rich, refined and indulgent. (GF)
Crackling Pork Belly 8
Slow-cooked, crisped pork belly with crackling that shatters, finished with house glaze and seasonal accents. (GF)
Chicken Tortilla Kebab 8
Crisp layers of chicken and tortilla stacked and fried, served with a luscious garlic-basil cream.
Fish
Scallop in Shell 9
2 Sweet, pan-seared scallops nestled in their shells with creamed basil sauce and sun-dried tomato pesto. (GF)
Vermicelli-Wrapped King Prawns 13
Crunchy vermicelli-wrapped prawns with a rich miso egg-yolk sauce and delicate quail egg.
Pan-Fried Sea Bass 12
Crispy-skinned sea bass with charred broccoli and fragrant fennel sambal. (GF)
Tandoori Cod 11
Spiced, roasted cod with cooling mint yoghurt, mango purée and crisp mini poppadoms.
Tuna Tostada 12
Fresh tuna piled onto crisp tostadas with jalapeño, green tomato and avocado sauce — sharp, bright and bold.
All food is prepared fresh in our kitchen where nuts, gluten & allergens are present. Menu descriptions do not list all ingredients, if you suffer from food allergies/intolerances, please let your server know upon placing your order.
Vegetarian/Vegan Small Plates
BBQ Corn Ribs 5
Smoky, charred corn ribs with sweet mango salsa and a punchy jalapeño dip. (GF)(Vegan)
Patatas Bravas 5
Golden, crispy potatoes drowned in spicy basil tomato sauce and creamy garlic alioli. (GF)
Grilled Leek, Romesco 6
Charred leek dressed in rich romesco sauce and finished with toasted pine nuts. (GF)(Vegan)
Mushroom Croquettes 7
Golden-fried croquettes with a molten mushroom centre — crisp outside, indulgent within. (Vegetarian)
Loaded Olive Oil Plate 11
Extra virgin olive oil layered with olives, parmesan, sun-dried tomatoes, garlic, balsamic glaze and herbs — served with warm bread for dipping, sharing and lingering. (Vegetarian)
Smoked Padrón & Pearl Drop Peppers 7
Lightly smoked peppers finished with sea salt. (GF)(Vegan)
Sides
Fries 5
Hot, crisp and salted. (GF)(Vegetarian)
Truffle Fries 5
Fries tossed with truffle oil and parmesan — indulgence guaranteed. (GF)
Sweet Potato Fries 5
Crispy, golden and slightly sweet. (GF)(Vegan)
Melon & Iberico Ham Salad 7
Sweet melon, silky Iberico ham and green leaf — salty, sweet, perfect balance. (GF)
Desserts
Vanilla Panna Cotta 7
Silky vanilla panna cotta with lavender-infused honey and crisp baked tuile. (Vegetarian)
Chocolate Tart 6
Deep, dark chocolate tart with white chocolate soil and ice cream. (Vegetarian)
Ice Cream & Sorbet Selection 5
Seasonal flavours — ask what’s spinning today.
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