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| Charcuterie Platters | |
| France | £8.50 |
| Jambon de Bayonne - an air dried, salted ham with a slightly delicate flavour resulting from being cured for a minimum of 7 months. Saucisson rosette - a mild, peppery flavoured, speciality French-style salami, made from diced belly and leg. Coppa - a cured meat made from pork shoulder which has been coated with spices, paprika and dried whole. It is esteemed for its taste. |
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| Spain | £9.75 |
| Teruel D.O.P - a cured hind leg of pork from the Teruel region of Aragona, the only cured meat with protected denomination of origin. Teruel lomo - a deliciously sweet pork loin which has been rubbed in oregano, garlica and paprika before curing. Chorizo, Leon - a sliced, cured sausage seasoned with chilli and paprika with a distinctive smokiness and deep red colour which comes from dry smoked red peppers. |
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| Italy | £9.75 |
| Speck - a type of prosciutto made from pork hind leg, cured with bay leaves, juniper berries and nutmeg. Parma Ham - a nutty flavoured, dry-cured ham, matured for 18 months. Bresaola - an air dried, salted beef that has been aged for 2-3 months until it becomes hard and dark red colour |
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| All boards are served with capers, cornichons and cocktail olives | |