Tapas Revolution - Bath

A Tapas Revolution favourite, Andalusian chilled tomato soup with a watermelon twist

Toasted bread, garlic, tomato and olive oil

Bread with homemade garlic mayo

Marinated Andalusian green olives

Bread gratin with 'Sobrasada' soft chorizo spread from Mallorca, cheese and spiced honey

Toasted bread topped with salmorejo tomato sauce and serrano ham

Fried sweet green peppers - ¡unos pican y otros no!

Castillian ewe's milk cheese served with quince jelly

Dry-aged for up to 24 months chestnut-fed serrano ham, hand-carved to order and served with breadsticks

Deep-fried cured ham and béchamel croquettes

Baked chorizo sausage, potatoes and free range egg

Spiced Asturian sausage roasted with cider

Beef and pork meatballs in a rich tomato and vegetable 'sofrito' sauce

Marinated crispy chicken wings with a lemon and honey dressing

Marinated beef skewers with a spicy dipping sauce

Spain's famous saffron rice dish cooked with chicken and vegetables

Iberian pork shank slow roasted over 12 hours with roasted piquillo peppers and a tomato tapenade

Sliced Galician octopus layered on baby new potatoes dressed with sweet smoked paprika and extra virgin olive oil

Roasted cod loin with slow-cooked red peppers and olives

Pan roasted loin of cod served on a bed of slow cooked red peppers topped with a green olive salsa verde

Tiger prawns with garlic and chilli oil cooked in the traditional terracotta pot

Black rice with prawns and squid

Squid strips tossed in flour, deep-fried and served with alioli and lemon

Cod & herb fritters served with saffron alioli

Crispy fried aubergine with spiced muscovado syrup

Roasted potatoes with spicy tomato sauce and alioli

Baked piquillo peppers filled with mushroom béchamel and piquillo pepper sauce

Classic Spanish omelette with eggs, potato and onion

A selection of 6 different tomatoes: tiger, ox heart, kumatoes, yellow cherries & rosa... served on a bed of "salmorejo" tomato sauce, pickled red onions & Arbequina extra virgin olive oil

Saffron infused rice with aubergine, peppers, green beans and artichokes

Crispy green salad, artichoke hearts and green beans with roasted piquillos and tomatoes dressed with a green olive tapenade

Green leaves, olives, cucumber and green beans dressed with our house vinagreta

Canarian-style salt-crusted wrinkly new potatoes with a spicy mojo picon

Green beans tossed with extra virgin olive oil and Maldon sea salt, topped with grated Manchego cheese

With a mix of seasonal vegetables, including artichokes, aubergine, peppers, leeks, onion, green beans & rosemary

Cooked with chicken, green beans, artichokes, red peppers and rosemary

Made with shellfish: squid, tiger prawns, mussels & red pepper

The best of both worlds: chicken, seafood, red pepper, green beans & artichokes

Cooked slowly in a traditional terracotta clay pot with shellfish & squid ink. Served a bit runnier than paellas

Spanish crispy doughnuts tossed in cinnamon sugar and served with hot dipping chocolate

Traditional Spanish custard made with vanilla, cinnamon and lemon

Chocolate fondant made with olive oil, baked to order and served with fresh raspberries

A Spanish equivalent to an affogatoo. Vanilla bean ice cream with fresh strawberries and a shot of Pedro Ximenez sweet sherry

Castillian ewe's milk cheese served with quince jelly