H O M E K I T C H E N F E A S TAT B R I N D I S A B AT T E R S E A

“ I t was at a supper in 1988 that Br ind i sa was born . Back in London , a f ter l i v ing and work ing in Spa in , and now obsessed

wi th the food and cu l ture I wou ld host impromptu Span ish d inner par ty for f r iends and fami l y.

My k i tchen tab le was covered in Span ish cook ing pots , Span ish d i shes and farmhouse cheeses and we wou ld ra i se

our g lasses to make a toast (a Br ind i s ) shout ing : “Br indemos por es ta mesa” , “Lets toast our tab le” . Th i s i s how our name

‘Br ind i sa ’ came about , and over the las t 30 year s we have been ce lebrat ing the t rue food and hosp i ta l i t y o f Spa in .

Th i s menu i s jus t that . A ce lebrat ion . Today you ’ l l tas te some of the impeccab le ar t i san products , t reasured rec ipes and t rad i t ion -a l Span ish feast ing d i shes that we have fa l len in love w i th over

the year s .

So , take at seat at our tab le ad jacent to our home k i tchen , watch your Chef cook and jo in in w i th the cook ing , eat , dr ink and be content . As that ’s what t rue Span ish hosp i ta l i t y i s a l l

about .

Br indemos , ¡Sa lud!”

Monika L inton, Founder & Owner

Menus star t from £85 per person.Al l bookings inc lude a pr ivate chef .

Al l menus can be made bespoke when h ir ing the space . Al lerg ies & d ietar y requirements can be catered for.

EL BANQUETEIncludes a pr ivate chef to accompany and expla in the feast .

APERITIVOCava, sherr y or vermut with Gordal o l ives & Marcona a lmonds

BON BON SORPRESA*A surpr ise se lect ion of bon bons burst ing with our favour i te

Spanish f lavours

TAPAS y PICOTEO*A table laden with “pan de coca” bread with tomato , se lect ion

of charcuter ie , Spanish nougat treats & cof fee , preser ved f i sh , Spanish tor t i l l a & seasonal croquettes

PLATOS GRANDESCARNE: a whole ‘ ibér ico de bel lota ’ presa pork steak with

conf i t gar l ic potatoes & roasted her i tage roots

-or-

PAELLA: ar t ichoke and wi ld mushroom pael la with grated fresh truf f le

-or-

MARISCO: lobster r ice with a lmond picada

Al l ser ved with chargr i l led seasonal vegetables & house breads .

POSTRES y QUESO*Bauma Goats ’ curd cheesecake with forest fru i t sa lad

White chocolate mousse , Reus hazelnuts & chocolate sauce

-or-

Seasonal cheeseboard, preser ves , fru i t & p ick les

A discret ionar y gratu i ty of 12.5% wi l l be added to your b i l l . Al l pr ices inc lude VAT at 20%.

Battersea Power Stat ion,25 Circus Road West

SW11 8NN

battersea@tapasbr indisa .com@brindisaspanishfoods

0208 016 8888