El menú.

What we make

Menu rotates with the season. Follow us on Instagram to know what's next.

Carne: Empanada; Beef empanada. 80% minced beef, slow-cooked with white onion, spring onion and red pepper. Seasoned with cumin, oregano, sweet paprika and a kick of crushed red pepper. The one that started it all.
Pollo: Empanada; Chicken empanada. 80% chicken, slow-cooked with white onion, spring onion and red pepper. Seasoned with cumin, oregano, sweet paprika and a kick of crushed red pepper. The one that surprises you.
Choclo & Queso: Empanada; Sweetcorn empanada. Corn, sweet pepper, tomato and mozzarella, bound in a light, lightly spiced sauce. The sweet one. Order two.
Vegetales: Empanada; Roasted vegetables empanada. Onion, sweet peppers, leek and courgette, roasted with oregano and a squeeze of lemon. No meat. No apologies.
Jamón & Queso: Empanada; Ham & cheese empanada. Mozzarella and cheddar, melted around cooked cured ham. Simple. Unapologetic. Gone before you finish the sentence.
Queso & Cebolla: Empanadas; Four onion & cheese empanada. Slow-cooked onion, mozzarella, cheddar and butter. Soft, sweet and deeply savoury. The one nobody expects to love this much.
Caprese: Empanadas; Caprese empanada. Mozzarella, fresh tomato and basil. Light, clean and out of place at this table — in the best possible way.
Lomito: Sandwich; A hand-breaded Argentine beef milanesa, fried until golden. Tucked into white bread with lettuce, tomato, and cheese.
Chimichurri: Side; Parsley, garlic, vinegar, oil, oregano. The sauce that goes on everything and fixes nothing — except the food.
Alfajores: Dulce; Dulce de leche sandwiched between crumbling cornstarch biscuits.
Chocotorta: Dulce; Chocotorta. Chocolinas dunked in coffee, layered with dulce de leche and cream cheese. No oven. No excuses. The best thing in the fridge.