Tapas Revolution Sheffield - Menú completo

Homemade lemonade with a touch of saffron

Refreshingly dry Spanish Cava mixed with our homemade macerated fruits reduction for a sangria twist

Full-bodied and spicy, bursting with blue and black fruit notes. Alicante

Aromas of red fruits and raspberries with a full-bodied palate. Navarra

Fresh medium bodied style, with smoked red fruit great with cold meats or cheese. Navarra

Rich wine with fruity notes and a spiced long elegant finish

Ripe red berry aromas mingle with smoky nuances and hints of spices. Full and round, thanks to its long period in the bottle. Rioja

Lively wine with dark fruit notes and hint of balsamic. Great with charcuterie. Catalunya

Harmoniously balanced fresh fruit on the nose with spicy hints coming from its aging in barrel. Sweet, fresh and fruity. Ribera del Duero

Red grape juice

Fresh orange juice

Kingsdown sparkling water

Galician gin distilled from albariño grapes served with Fever-Tree mediterranean tonic, grapes and ginger. Galicia

Herbal, mediterranean gin served with Fever-Tree mediterranean tonic, mango and black pepper. Makes the perfect aperitivo! Barcelona

Our favourite recipe of Sangria using Spanish ingredients

Mahón gin served long with Fever-Tree indian tonic, homemade lemonade and a lemon and lime garnish. Menorca

Double distilled London dry gin served with Fever- Tree indian tonic, watermelon and cucumber. Enjoy Larios 2-4-1 as part of our Happy Hora! Málaga

Delicate gin made with andalusian strawberries and served with Fever-tree elderflower tonic, strawberry and mint. Seville

Small batch dry gin made with tempranillo grapes and served with Fever-Tree indian tonic, cardamom seeds and raspberries. Madrid

Vanilla and marzipan vodka, condensed milk, tigernut milk and passion fruit shaken with pimento dram and Disaronno amaretto

Larios gin, blood orange, aguardiente de cerezas, pimento dram shaken with lemon and topped with Cava

Our take on the classic margarita with Jimador tequila, Aperol, rose water and lemon sherbet, topped with raspberry fizz

A twist on Patxaran. Sloe berry gin with a touch of aniseed, fig, apricot sherry and bitter peach topped with crisp Cava

Wild strawberry and pomegranate mixed with Veterano brandy, vanilla, mint and lemon

Veterano brandy shaken with espresso, milk, dark chocolate liqueur, Kahlua and Frangelico

Bacardi rum, mandarin, melon and pimento dram shaken with caramelised pineapple and lime

Homemade chili infused tequila, shaken with vanilla, fresh ginger, triple sec and lemon. Served spicy

Beautifully bright raspberry pink with wild strawberry flavours. Perfect match for paella de pollo. Utiel Requena

Refreshing with crisp flavours of cherry pie, currant and rose water. Fresh melon and nectarine aromas. Alicante

Made with white wine, blueberry, raspberry, strawberry and blackberries

Refreshing sangria with crisp Cava, passion fruit, watermelon, pineapple, orange and lime

Made with rosé wine, blood oranges, grapefruit, lemon, orange and lime

30% less sugar red wine sangria with pineapple, orange and strawberry

Coca-Cola, Diet Coke or Fanta orange

Kingsdown still water

Premium, medium-bodied lager

Dark lager with intense flavour

Non-alcoholic beer

The favourite lager of Madrid

Made using only Galician apples and gluten-free

The only craft beer produced in the Rioja region

Roasted potatoes with spicy tomato sauce and alioli

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

Baked chorizo sausage, potatoes and free range egg

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

Spiced asturian sausage roasted with cider

Deep-fried cured ham and béchamel croquettes

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

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

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

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

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

Marinated Andalusian green olives

Marinated beef skewers with a spicy dipping sauce

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

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

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

Castilian ewe's milk cheese served with quince jelly

Cádiz

Cádiz

Hazelnut liqueur

Montilla-Moriles

Marinated crispy chicken wings with a lemon and honey dressing

Baked piquillo peppers filled with mushroom béchamel and piquillo pepper sauce.

Lively pink Spanish fizz. Full of redcurrant, wild strawberry, cherry and raspberry aromas. Perfect as an apéritif. Catalunya

A blend of Xarel-lo and Macabeo. Dry, fresh and fruity with floral aromas. Clean and easily quaffed on its own or with light tapas. Penedes

Smooth, fresh, dry with delicate mineral and apple flavours. Navarra

Smooth, citrus and peachy flavours. Great with arroz negro. Monterrei

With aromas of tropical fruits, this 100% Viura is fresh, vibrant fruity with a balanced acidity. Navarra

Fruity, fresh and sweet light wine balanced with apple and peach aromas. Toro

Aromas of nectarine and honey. Creamy and refreshing finish. La Mancha

Fresh, very dry, flavours of tropical fruit with salinity and minerality typical of wines from this Atlantic coastal region. Great aperitif or with seafood and vegetable tapas. Rias Baixas

Intense aromas of green apple, pineapple and floral hints. Rioja

Cod herb fritters served with saffron alioli

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

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

Classic Spanish omelette with eggs, potato and onion

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 vinaigrette

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

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

Black rice with prawns and squid

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

Toasted bread, garlic, tomato and olive oil

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

Fried sweet green peppers ¡unos pican y otros no!

Classic Valèncian drink made from tigernut root

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

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

Traditional Spanish custard made with vanilla, cinnamon and lemon

Toasted bread topped with salmorejo tomato sauce and serrano ham

Crispy fried aubergine with spiced muscovado syrup

Superb soft and smooth Rioja with blackberry flavours and subtly oaked, great with paella or even fish. Rioja

Roasted cod loin with slow-cooked red peppers and olives

Premium lager from north-west Spain

Four times distilled London dry gin with Spanish lemons and sun dried oranges. Served with Fever-Tree mediterranean tonic and a clove studded orange slice. Cádiz

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

Bread with homemade garlic mayo