Tapas Tapas Waterloo - Menú completo

Fresh, fruity flavour with vanilla raisins, with toasty notes from ageing in bottle

espresso brandy

Spanish artisan beer made from Mediterranean Sea water in an area known forits purity. No added gas, filtration or pasteurisation making a light, refreshing, easy to drink beer

Spanish craft beer born in Sevilla. This Pils has a fruity, floral aroma&a good body. A filtered premiumbeer perfectfor tapas

Another addition to our Spanish craft beers. A winter honey ale made with barley malt rosemary. A sweet but dense beer, perfect with cured meats cheeses

Classic Andalusian beer. Itssmooth flavour, signature gold colour its intense aroma of malt hops make it a great choice for any beer drinker

Made in a microbrewery just outside Madrid. A red amber alewith sweet&toasted notes. Designed specifically to be drunk with Spanish Cured Meats

100% Verdejo. Well balanced with rich, ripe lemon. Refreshing and lively, its aftertaste invites to go on drinking

100% Trebbiano d'Abruzzo. Fresh and fruity fragrance, with clear notes of exotic fruits. Medium-bodied full flavoured

100% Sauvignon Blanc. A very intense powerfull wine with ripe tropical fruits citrus notes

100% Viura from 20 year old vines. Soft silky finish with a bouquet of tropical fruits

100% Albariño from Galicia. Tropical expressions; pineapple, passion fruit aromatic herbs

90% Hondarrabi Zuri and 10% Hondarrabi Beltza. From vineyards up to 40 years old. Subtle and delicate, with noted fruity aromas

100% Chenin Blanc. Crisp with hints of tropical fruit, lemon pineapple aroma. Lingering sensation of wild honey

100% Chardonnay. This wine won the Gold medal at the Chardonnay du Monde Competition in Paris. Apple, peach, fennel and exotic fruit

Hand harvested in the foothills of the Andes, unoaked, an immediately fruity red wine, vibrant and juicy

100% Cabernet Sauvignon. Dark red colour with rich plum aromas. This wine displays soft tannins and balanced fruit

90% Carmenere, 5% Malbec, 5% Syrah. Aged for 1 year in oak barrels. Intense flavours of wild fruits

Salice Salentino, matured 6 months in oak barrels, bottle aged 3 months. Intense wine, fruity hints of plum, spiced of vanilla. Gold Medal winner, Mundus Vini 2013

100% Tempranillo Crianza. From Bodegas Egomei in the town of Alfaro, which is an ancient Roman town. Multi-award winning Bodega, aged for 12 months in French oak. Modern Rioja, killer deep red fruits and spicy notes

100% Mencía from 50 year old vineyards. Deep red cherry colour, very fruity meaty (blueberry cranberry)

95% Tempranillo 5% Merlot. Strawberries blackberries, aged in French oak for 3 months, 3 months in bottle. Voted Best Spanish Wine, made by a father son winemaking team

100% Toro. Near the Duero river, a family winery owned by the Lurton brothers. Red fruits, light vanilla and balsamic notes. Aged 6 months in French oak

95% Tempranillo and 5% Graciano. Wide and long lasting with fleshy texture. Notes of plums and liquorice

Sautéed potatoes in a spicy tomato sauce with garlic mayonnaise

Fillets of anchovies served traditionally in olive oil and vinegar with garlic parsley

Fresh mussels in a tomato, chorizo coriander sauce

A selection of cured Ibérico meats, including lomo, salchichón, chorizo Jamón Ibérico

Tortilla chips with chile con carne melted cheese

Smoked pork ribs in our homemade barbecue sauce

Stylish dry house champagne, fruity with a crisp finish

A classic, dry sparkling cava, aged on the 'lees ' for 9 months

Lightly pink colouring, full of ripe summer-fruit flavours

Zinfandel Rose. Light, refreshing raspberry and strawberry flavours, sweet finish

Grilled aubergine slices rolled stuffed with butternut squash goats cheese. Oven baked with a herbed tomato sauce topped with walnuts

Mixed seafood paella

Deep fried goat's cheese, drizzled in honey with a walnut vinaigrette

Homemade Pork Beef meatballs in tomato sauce

Traditional Spanish omelette of potatoes, eggs onions

Mixed leaf with red pepper cous cous, mixed leaves, slivered almonds basil dressing

A mixture of marinated manzanilla, gordal black olives

British 4oz rib-eye steak with creamy chorizo infused new potatoes and red wine jus

Mixed seafood chicken paella

Crispy chicken strips, in thyme breadcrumbs

Pork loin in a creamy brandy sauce

Grilled black pudding topped with crispy onion rings, in a piquillo pepper sauce

Slow roasted pork belly glazed in an orange sherry sauce. Served with a sweet apple chutney

Meat paella containing chorizo, salchichón, chicken Jamón Serrano

100% Sauvignon Blanc. Central Valley, Chile. A taste of ripe tropical fruit with lemon note on the finish

Cured Pata Negra Ibérico ham, from black hooved pigs, raised eating acorns

Pan fried potatoes tossed in paprika with peppers, onions sliced chorizo sausage

Garlic bread served Catalan-style; slices of freshly toasted bread, rubbed with garlic freshly crushed tomatoes

Served with lemon garlic mayonaise

Croquettes with a prawn smoked haddock filling

Mini-cod skewers with sun-dried tomatoes in a light beer batter

Chargrilled chicken chorizo served on a skewer with peppers onions

Croquettes filled with Serrano ham cheese

Mini spicy chorizo sausages, served on a skewer, drizzled in a honey jus

Reserva Serrano ham, extra cured in a bodega

King Prawns served in a cazuela with olive oil, garlic chilli

Vegetarian paella of fresh seasonal vegetables

Spain's version of scouse; lamb, morcilla chorizo stew

A smoked sheep's cheese from the town of Idiazabal in the Basque country

Semi-cured Manchego cheese from sheep's milk

Blue cheese from the town of Valdeon in the mountains near Leon

6 months extra-cured Manchego cheese from sheep's milk

Cheese made from pasteurised cow's milk, infused with smoked paprika

A selection of cured Ibérico meats, Spanish cheeses with mixed olives warm bread

Fresh artisan bread served with a duo of dips; Balsamic glaze with olive oil and our own picada dip of garlic, parsley olive oil

Piquillo peppers stuffed with paella, smoked cheese Romesco sauce

Crispy aubergine and courgette fritters with honey rosemary

Button mushrooms in a blue cheese chive sauce

Freshly battered squid rings with a lemon alioli

Pan fried Seabass with pan fried spinach, manchego cheese marinated chickpeas