Salt Yard's Seven-Course Tapas Menu

Salt Yard

For wine lovers and carnivorous diners alike, try Salt Yard’s seven-course tapas menu combining fine Spanish and Italian wines with both vegetable and meat dishes. The wide range of ingredients include vegetables such as heritage tomatoes, sweet caramelised fennel, English asparagus and peas, to the more hearty crispy bone marrow, duck eggs, Jamon Iberico stock and roasted Scottish lobster tails. The creative dessert even features macerated summer fruits with basil sorbet and black olive praline. At £75 per head, including wine and coffee, this hefty menu is packed with flavours of Italy and Spain. To make a booking, please e-mail Payment is required in advance by card or cheque to secure your place.

The Menu

Vine tomatoes with wood sorrel and extra virgin olive oil

Steamed English asparagus with chopped soft boiled duck egg, speck and a smoked oyster cream

Slow cooked young fennel with crispy bone marrow and natural meat juices

Olive gnocci with a parsley sauce and confit tomato

English pea tortellini with Iberico pork bullion and fresh herbs

Caramelised watermelon with Scottish lobster, rock chives and 12 year old balsamic

Macerated summer fruits with a basil sorbet and black olive praline