Lunch Menu

Good Irish ham, mature Irish Cheddar, caramelised onion, and vine tomato on pressed Choquera sourdough — the one that anchors everything else. Allergens: 1, 5

Choquera's house-made basil and Huelva EVOO pesto, roast chicken or hand-sliced Parma ham, semi-dried vine tomatoes, and Provolone cheese pressed and griddled on sourdough. A love letter to the flavours between Spain and Italy. Allergens: 1, 5

Oven-roasted seasonal vegetables with Cinta's house-made red pepper and almond hummus on sourdough — vibrant, filling, and entirely plant-based. Add halloumi for €1.50. Allergens: 1, 7, 9

The Andalusian cousin of ratatouille — aubergine, courgette, piquillo peppers, and vine tomato slow-cooked in Huelva EVOO until they surrender completely into a silky, fragrant stew. Crowned with one of Ester's slow-poached free-range eggs, broken at the table. A dish of profound simplicity. Allergens: 5, 11

Vegetarian

Cinta's famous hand-made Spanish savoury pie — slow-cooked filling of free-range chicken (or seasonal vegetable), roasted piquillo peppers, Córdoba olive oil sofrito, and a touch of pimentón de La Vera, sealed inside buttery, hand-worked pastry and baked golden. Served with Cinta's three house-made salads. The most Andalusian thing on the menu. Ask your server for today's filling. Allergens: 1, 5, 6, 11

Made fresh each morning from market vegetables and finished with Choquera sourdough — ask your server for today's recipe. Allergens: 1, 5

A classic of the Spanish republic — thick, slow-set, made with Ester's free-range eggs, waxy potatoes, and slow-caramelised onion cooked in D.O.P. Huelva EVOO until golden and trembling. Served with fresh side salad and Cinta's house dressing. A benchmark dish. Allergens: 5, 11

Vegetarian

The most celebrated cut of the Ibérico pig — supremely marbled, impossibly tender, slow-roasted and served sliced over Cinta's smashed potatoes with a gleaming Pedro Ximénez sherry reduction from Montilla-Moriles, Córdoba. Finished with micro herbs and D.O.P. Huelva EVOO. This is the dish Cinta made for her MasterD examination. It passed. Allergens: 5, 6, 9, 11

Choquera-marinated chicken breast — 24 hours in Andalusian spices, garlic, and sherry vinegar — served on a toasted brioche bun with vine tomato, baby gem, mature Irish Cheddar, and Cinta's smoky Andalusian BBQ sauce. Served with Spanish-style chips. Allergens: 1, 5, 9, 11

Named for the Columbian Exchange — Columbus departed from Palos de la Frontera, just 15km from Cinta's home in Huelva, carrying ingredients that would change the world forever. Our version: crispy corn tacos filled with slow-braised free-range Spanish-style pork, pickled red onions, roasted piquillo peppers, spiced Andalusian sauce, and aged Manchego. Served with Spanish-style chips. Allergens: 1, 5, 9

Slow-cooked Choquera pulled pork in our house Andalusian BBQ sauce, piled into brioche buns with pickled onions and house slaw. Served with Spanish-style chips. Allergens: 1, 5, 9, 11

The cold soup that has defined Andalusia since the Moors. Vine-ripened tomatoes, cucumber, red pepper, garlic, D.O.P. Huelva EVOO, and sherry vinegar — blended until silky, seasoned, and chilled overnight. Served with a drizzle of our finest EVOO and diced garnish. Available from May through September. Allergens: 7, 9

Roast chicken, crispy dry-cured bacon, vine tomato, baby gem, and Cinta's house Spanish-style mayonnaise on Choquera sourdough. The one that never leaves the menu because nobody will let us take it off.

Named for the ancient kingdom that gave Andalusia its soul. Sustainable Bluefin tuna from the Almadraba trap fisheries of the Strait of Gibraltar — one of the world's most prestigious and ethical fisheries, practised for 3,000 years — with roasted piquillo peppers, scallions, and Cinta's Andalusian mayo. On Choquera sourdough. Nothing ordinary about this sandwich. Allergens: 1, 5, 7, 9, 12

Dry-cured Irish bacon, vine tomato, baby gem, and Cinta's Spanish mayonnaise on toasted Choquera granary sourdough. The version you'll compare all others to. Allergens: 1, 5, 11

Named for Newport's Anne, who asked for a salad worthy of the occasion — fresh leaves, spring onion, vine tomato, creamy avocado, roasted chicken, and Cinta's house Andalusian dressing: EVOO, sherry vinegar, Dijon, and honey. A salad that has earned its name. Allergens: 5, 9, 11

Cos and green leaves, cucumber, vine tomatoes, Kalamata olives, red onion, and a generous slab of PDO Feta — dressed with Huelva EVOO, dried oregano, and a squeeze of lemon. Clean, Mediterranean, honest. Allergens: 5

Vegetarian

Our Andalusian take on the Niçoise — the finest available tuna, waxy potatoes, scallions, soft-boiled Ester's egg, Gordal olives from Seville, and mixed leaves, dressed with a sherry vinaigrette. Not a salad. A statement. Allergens: 5, 9, 11, 12

Crunchy shredded seasonal vegetables tossed through Cinta's house Andalusian dressing — EVOO, sherry vinegar, Dijon, and honey. Allergens: 9*

Waxy potatoes folded through house-made garlic alioli. Allergens: 11*

Vegetarian

Simply dressed fresh mixed leaves.

Vegan

Roast chicken and sweet mango on fresh leaves.

Our house sourdough, served with D.O.P. Huelva EVOO for dipping. Simple, high-quality, and unmistakably Andalusian. Allergens: 1

Vegan