IBAI London
Menu with Prices in the UK

Crusty warm French-style country baguette served with cultured sea-salt butter.

Classic San Sebastián-style potato and caramelised onion omelette cooked to a silky, softly set runny centre. Available weekday lunch only.

Hand-filleted cured Bay of Biscay anchovies bathed in fruity Spanish Arbequina extra-virgin olive oil.

Coarse country-style Basque pork and duck pâté served with aromatic truffle blossom honey, cornichons, and chargrilled sourdough.

Velvety braised Basque Tolosa black beans paired with roasted Jerusalem artichoke and shaved black Périgord truffle.

Hand-cut prime aged beef fillet seasoned with Basque smoked Espelette chilli, shallot, capers, and cured egg yolk.

IBAI's celebrated luxury toastie layered with sweet carabinero prawn, boudin noir blood sausage, and melted Tomme de Brebis.

Hand-carved 100% acorn-fed Jamón Ibérico de Bellota served with artisanal potato crisps and pickled smoked Basque guindilla peppers.

Sweet scarlet Atlantic carabinero prawn tartare dressed with roasted prawn-head oil, lemon zest, and sea salt.

Signature deep-water carabinero prawn tartare topped with a generous quenelle of Royal Oscietra caviar.

Traditional San Sebastián skewers of Cantabrian anchovy, Manzanilla olive, and tangy piparra pepper alongside plump Gordal olives.

Whole-roasted cauliflower steak blistered over wood embers, draped in aged Ossau-Iraty ewe's cheese sauce, toasted hazelnuts, and parsley.

Free-range corn-fed half chicken marinated in garlic, vinegar, and smoked paprika, cooked slowly over oak embers for crispy skin and juicy meat.

Thick-cut wild turbot grilled in a Basque fish cage over glowing charcoal, dressed with lemon juice and warm olive oil.

Chargrilled Galician octopus tentacle served over a traditional Basque pepper, tomato, and potato marmitako braise.

Rich Basque crustacean bomba rice cooked in roasted shellfish stock and topped with sweet wood-kissed Alaskan king crab legs (serves 2).

IBAI's indulgent surf-and-turf rice topped with sweet king crab and sliced ember-grilled Miguel Vergara Black Angus sirloin (serves 2).

Single jumbo wild carabinero prawn split and seared over white-hot charcoal with garlic and sea salt.

Dry-aged retired Black Angus beef by Miguel Vergara (Castile and León, Spain), seared over oak and charcoal for deep mineral flavour. Carved for sharing.

Flagship Rubia Gallega retired dairy cow by Xose Portas (Pontevedra, Spain), famous for golden fat marbling and intense nutty beef flavour.

Ultra-marbled full-blood British Wagyu reared by Jim Bloom in Yorkshire, grilled over live embers for melt-in-the-mouth richness.

Half-kilogram ember-seared Miguel Vergara Black Angus sirloin carved tableside with flaky Maldon sea salt.

Crisp seasonal baby gem, watercress, and herbs dressed in bright Basque cider-vinegar and olive oil.

Tender slow-braised baby leeks glazed in tangy Dijon and wholegrain mustard dressing.

Ripe heritage tomatoes sliced thick with pickled pink shallots, sea salt, and Spanish extra-virgin olive oil.

Twice-cooked hand-cut shoestring fries fried in rendered aged beef tallow and dusted with rosemary sea salt.

Warm chargrilled Basque morcilla spiced with onion, cumin, and pimentón to accompany grilled meats.

Pan-seared duck foie gras escalope with crisp caramelised edges designed to crown any Txuleton steak.

Vibrant green Basque salsa verde pounded with Cantabrian anchovies, parsley, garlic, and olive oil.

Glossy slow-reduced Rioja red wine and roasted beef marrow jus.

Creamy melted Pyrenean sheep's milk cheese sauce spiked with cracked Tellicherry black pepper.

Refreshing, tart Basque sagardoa apple cider sorbet; optionally spiked tableside with rosemary & bay vodka (+£4).

Golden baked Basque almond shortcrust cake stuffed with warm vanilla pastry cream and served with spiced poached quince.

Caramelised brioche French toast soaked in dark aged rum custard, served with roasted hazelnuts and vanilla cream.

Dense dark Valrhona chocolate torte paired with tart Itxassou black cherry compote and cool crème fraîche.

Honeyed black Sollies figs served over whipped white chocolate ganache and pure Jersey milk ice cream.

Creamy Pyrenees sheep's milk blue cheese served with quince paste, walnuts, and crisp walnut bread.

Semi-soft washed-rind West Cork cow's milk cheese paired with sweet chutney and crackers.

Zesty, lightly spritzy Basque coastal white wine poured from height to awaken crisp green apple and salinity notes.

Oak-aged Tempranillo and Garnacha offering blackberry, cedar spice, and structured tannins made for aged Txuleton steak.

Dry, unfiltered Basque mountain apple cider with lively natural acidity and crisp orchard character.

Spanish aged red vermouth served over hand-carved ice with soda water, green olive, and orange slice.

Distilled Mediterranean botanicals shaken with verjus, grapefruit zest, and sparkling tonic over ice.

Pure Spanish mineral water from Cuenca presented in iconic cobalt blue glass.

Cold-pressed Spanish citrus juice served chilled over ice.

Chilled glass-bottled botanical craft mixer or fiery ginger beer served with fresh lime.

Rich dark-roasted specialty espresso pulled short, served black or cut with steamed warm milk.

Soothing post-dinner pot of garden mint leaves and lemon verbena.