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House marinated Gwydir Grove olives
Portuguese bacalhau balls and aioli
Sashimi plate on daikon pickle
Portuguese style spring bay black
mussels with chorizo
Marinated Italian white anchovies
Jack sprat’s jamón serrano and
wagyu bresaola with turkish
bread and olive oil
Meredith goats fetta and herb Frittata
sweet:
House made vanilla bean ice cream with a shot of Romate Cream ‘Iberia’ Sherry to pour
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