EX OSMA.

SCANDINAVIAN KITCHEN .
BARATXURI.
BASQUE FIRE COOKERY.
OSMATXURI.
OSMA X BARATXURI POP UP.

HB SNACKS PARA PICAR ASADO ALL DAY

T N.
AV R U G A C AV I A R 1 2 O L I VA S (GF) ( VE) 4.5 RUBIA GALLEGA T XULETON (GF) 75 PA D R O N P E P P E R S (GF) ( VE) 8
SHALLOTS, SOUR CREAM, TOASTED BRIOCHE HOUSE MARINATED OLIVES, GIANT BONE IN RIB STEAK FROM GALICIAN DEEP FRIED GREEN PEPPERS,
IBARRA PEPPERS DAIRY CATTLE. AGED OVER 50 DAYS. SEA SALT
SMOKED COD’S ROE (GF) 9 SERVED BLUE WITH FIRE ROASTED NEW
CRUDITÉS, PICKLES BOQUERONES (GF) 8.5 POTATOES & TOMATO SALAD CROQUETTES (3PCS) 9
CANTABRIAN ANCHOVIES, SMOKED CHILLI BEEF CROQUETTES,
S U N F LO W E R S E E D H U M M U S (GF) ( VE) 9 GARLIC, PARSLEY PRESA IBÉRICA 26 CHIVE MAYO 
THREE KITCHENS, CRUDITÉS, PICKLES IBERICO PORK STEAK GRILLED OVER
ONE RESTAURANT. PA N Y S A L S A (VE) 4.5 EMBERS. SERVED WITH AUBERGINE & YO R K S H I R E C H E D DA R C H E E S E D I P 9
CRISPY CHICKEN THIGH 9 HOLY GRAIN SOURDOUGH, CLAM SAUCE ROOT VEGETABLE CRISPS 
ORDER FROM ANY AND ALL TERIYAKI MAYO ROMESCO SAUCE, EVOO
OF OUR KITCHENS AT ONCE. C O S T I L L A D E VA C A (GF) 24 MUSSELS (GF) 9
DISHES COME AS F R I E D B R O CCO L I F LO R E T S 7 BRAISED SHORT RIB CHARRED OVER SHETLAND MUSSELS, GARLIC,
THEY’RE READY, TOASTED SESAME DRESSING VERDURAS EMBERS, GARLIC CRUSHED CHICKPEAS, LIME, CHILLI
SHARING STYLE. RIOJA & POMEGRANATE MOLASSES
TORTILLA DE BILBAO (GF) 5 T O S TA D A (GF) 10
COLD SMALLER PLATES OOOZY BILBAO STYLE TORTILLA CRISPY CORN TORTILLA, GUACAMOLE,
FISH & SEAFOOD ROASTED JALAPEÑO MARINATED TUNA,
ROASTED & PICKLED VERDURAS RESCOLDO (GF) ( VE) 7 RED ONION SALSA 
BEETROOTS ( G F ) ( A S K FO R V E ) 11 RED PEPPER, ONION, AUBERGINE, PESCADO DEL DIA POA
RASPBERRIES, GOAT’S CHEESE, HORSERADISH SWEET POTATO CHARRED OVER EMBERS, MARKET FRESH, WHOLE FLAT FISH. CEVICHE 12
SALSA VERDE GRILLED OVER EMBERS, PIL-PIL SALMON CEVICHE, HOISIN LECHE DE
S A S H I M I P L AT E (HAMACHI, TUNA, SALMON) 1 4 EMULSION TIGRE, TOASTED SESAME, PEANUTS,
CAPER, OLIVE OIL, SHISO SPRING ONION 
CHARCUTERÍA P L E A S E A S K YO U R S E R V E R FO R TO D AY ’ S S P E C I A L .

B E E F F I L L E T TATA K I 1 4
TRUFFLE PONZU, CRISPY CAPERS,
ANCHOVY MAYO, SHALLOT RINGS
HOT LARGER PLATES
C R I S P Y N E W P O TAT O E S
BROWN BUTTER HOLLANDAISE, CHIVES
ROASTED HISPI CABBAGE
PICKLED MUSHROOMS, LACTO RAMSON STEMS,
BEURRE BLANC, APPLE & CAPER JAM
PLAICE (GF) 18
GREEN PEPPERCORN SAUCE, SPINACH
R O A S T P O R K B E L LY 1 2
A L L O F O U R C U R E D M E AT S H AV E B E E N L U B I N A A L A PA R R I L L A (GF) 26 ROAST PORK BELLY, CHIMICHURRI,
C A R E F U L LY S E L E C T E D F R O M A R T U R O WHOLE WILD SEA BASS GRILLED SPROUTING BROCCOLI 
S Á N C H E Z I B É R I C O D E B E L LOTA P U R O OVER EMBERS, SALSA VERDE
F R O M 1 0 0 % P U R E B R E D , AC O R N F E D P I G S . FRITO 12
C H O C O S E N S U T I N TA (GF) 12 DEEP FRIED SOFT SHELL CRAB,
J A M Ó N I B É R I C O D E B E L L O TA (GF) 18 BRAISED CUTTLEFISH IN INK SAUCE, SQUID & KING PRAWNS, GARLIC
(GF) 7 80GR IBÉRICO HAM BOMBA RICE AIOLI, LEMON
TA B L A D E E M B U T I D O S 1 8 BACALAO PIL-PIL (GF) 12
(GF) 16 SHARING BOARD OF IBÉRICO CURED SALT COD LOIN, CHILLI, GARLIC &
MEATS, OLIVES, FRIED CORN PIL-PIL EMULSION
P L AT O D E Q U E S O ( A S K FO R G F ) 12 GAMBAS A LA BRASA (5PCS) (GF) 18
SPANISH CHEESES, OLIVES, WHOLE WILD ARGENTINIAN RED PRAWNS,
MEMBRILLO, ROSEMARY BISCUITS ‘BILBIANA’ CHILLI & GARLIC DRESSING

W H O L E B A K E D LO B S T E R (GF) 55
HERB BUTTER

SWEETS

PLEASE LET A TEAM MEMBER KNOW D A R K C H O C O L AT E G A N A C H E 9

ABOUT ANY ALLERGIES OR RASPBERRIES, VANILLA CREAM,
I N TO L E R A N C E S W H E N O R D E R I N G . NORWEGIAN BROWN CHEESE

@EXHIBITION.MCR