The Spanish Butcher Edinburgh
Menu with Prices in the UK

Plump Andalusian queen Gordal olives cured with orange peel, garlic cloves, rosemary, and mild red chilli.

Blistered green Galician Padrón peppers flash-fried in olive oil and scattered with flaky Maldon sea salt.

Warm crusty stonebaked sourdough loaf served with spreadable Mallorcan paprika-spiced sobrasada butter and Arbequina olive oil.

Three crisp panko-crusted croquettes filled with creamy béchamel and cured Jamón Ibérico, served with roasted garlic alioli.

Hand-carved ribbons of acorn-fed Iberian ham aged for 30 months, served with crisp toasted pan con tomate.

Smoky chargrilled Galician octopus and squid rings tossed with cured chorizo, baby potatoes, caperberries, and saffron alioli.

Hand-dived Scottish king scallops pan-seared golden and resting on chilled almond ajo blanco with crisp jamón crumb.

Plump Shetland rope-grown mussels steamed in rich lobster bisque, spicy chorizo oil, shaved fennel, and charred sourdough.

Slow-braised beef ox cheek glazed in Rioja jus atop velvety extra-virgin olive oil potato purée and roasted garlic.

Paper-thin dry-aged Galician beef fillet dressed in truffle vinaigrette, pickled capers, rocket leaves, and shaved Manchego.

Colourful Scottish heritage tomatoes marinated in sweet Pedro Ximénez sherry vinegar, crispy shallots, and tomato dust.

35-day dry-aged Rubia Gallega ribeye grilled over charcoal for intense caramelisation, yellow marbling, and nutty richness.

Thick-cut dry-aged Galician striploin with a crisp rendered fat edge, sea salt flakes, and blistered vine tomatoes.

Ultra-tender mature Rubia Gallega tenderloin seared on the Josper grill, delivering buttery texture and deep beef flavour.

Lean pasture-raised Scottish Aberdeen Angus centre-cut fillet dry-aged for 35 days and seasoned with smoked sea salt.

Classic Scottish prime ribeye aged for 28 days on the bone, richly marbled and flame-kissed over white oak charcoal.

Centre-cut Rubia Gallega tenderloin carved tableside for two guests, served with roasted garlic bulb and rosemary jus.

Monumental bone-in T-bone combining full sirloin and tenderloin cuts of 40-day aged Rubia Gallega beef for two to share.

Chargrilled acorn-fed Iberian pork shoulder cut served blush pink with mojo verde, caramelised apples, and crackling.

Meaty Scottish monkfish tail roasted on the bone with Iberian chorizo butter, caperberries, lemon, and charred herbs.

Crisp-skinned North Sea hake fillet resting on buttered coco beans, clams, and bright herb salsa verde.

Twin dry-aged Galician beef patties layered with melted Manchego cheese, sweet Basque pipperade, truffle mayo, and skinny fries.

Thick roasted cauliflower slab glazed in smoked paprika, paired with patatas a la pobre, caperberries, and vibrant salsa verde.

Traditional Segovian-style slow-roasted suckling pig with shatteringly crisp skin, sherry gravy, and pickled shallots for two.

Choice of starter (Croquetas, Soup, or Heirloom Tomato) plus main course (Galician Burger, Hake, or Cauliflower Steak).

Full three-course set lunch or early evening menu including starter, main course, and warm Churros or Chocolate Mousse.

Sunday roast sirloin of dry-aged beef, rump of lamb, or roast poussin with Yorkshire pudding, roast potatoes, and Rioja gravy.

Complete Sunday indulgence featuring Spanish tapas starter, Galician roast dinner with all trimmings, and dessert.

Single dry-aged beef patty with melted mild cheddar in a toasted brioche bun, served with skinny fries.

Golden buttermilk chicken tenders served with skinny fries and sweet tomato ketchup.

Crisp skin-on skinny fries drizzled in white truffle oil and blanketed with aged grated Manchego cheese.

Crispy cubed Spanish potatoes tossed with garlic, sweet Pimentón de la Vera paprika, spicy brava tomato sauce, and alioli.

Macaroni baked in creamy Manchego and aged cheddar sauce with a crisp herb breadcrumb gratin crust.

Grilled green Tenderstem broccoli spears dressed with lemon zest, sea salt, and toasted flaked Marcona almonds.

Red, yellow, and green heirloom tomatoes tossed with pickled red onion, basil leaves, and extra virgin olive oil.

Traditional Catalan nutty sauce blended from charred red peppers, toasted almonds, garlic, and smoked paprika.

Zesty Canarian green sauce crafted with fresh coriander, parsley, cumin, garlic, sherry vinegar, and olive oil.

Velvety warm sauce melted with tangy Picos de Europa Spanish blue cheese and cracked black pepper.

Classic steakhouse peppercorn cream reduction flamed with Spanish brandy and beef stock.

Split beef marrow bone roasted until bubbling and finished with parsley caper gremolata.

Three whole shell-on Atlantic prawns sautéed in sizzling garlic, chilli, and smoked paprika olive oil.

Crispy cinnamon-sugar dusted churros served with a rich, velvety dark chocolate dipping pot.

Whipped 70% dark chocolate and extra-virgin olive oil mousse topped with honeycomb cinder toffee and almond bizcocho.

Light citrus yoghurt mousse layered with saffron blood orange curd, crushed pistachios, and butter shortbread.

Aged Manchego, Picos Blue, and Mahón cheeses served with quince membrillo jelly, truffle honey, and crisp crackers.

Tropical blend of passionfruit purée, pressed pineapple juice, lime, and chilled ginger ale over crushed ice.

Chilled Italian sparkling Aranciata Rossa bursting with sun-ripened Sicilian blood orange juice.

Ice-cold classic Coca-Cola or zero-sugar Diet Coke served with fresh lemon or lime wedge.

Large table bottle of imported Tuscan spring still water or fine-bubbled Lombardy sparkling mineral water.

Chilled pressed orchard apple juice or squeezed Valencia orange juice served over ice.

Rich Spanish-style dark roast espresso pulled short or cut with equal silky steamed milk.