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1 Ibérica Marylebone 195 Great Portland Street London W1W 5PS Ibérica La Terraza Cabot Square London E14 4QQ Ibérica Canary Wharf 12 Cabot Square London E14 4QQ Ibérica Farringdon 89 Turnmill Street London EC1M 5QU +44 (0)

2 ALBERT ADRIÁ Albert & Ferrán Adriá started their work with tapas in elbulli, and they turned this concept into something integral to their way their understanding of cooking. La vida tapa is a global concept which links gastronomy to a way of understanding life. An amusing way of eating that turns the eater into an interpreter of a play, a circus show, or a character in a fairytale. At la vida tapa there is no place for boredom, sadness or loneliness but there is much for laughs, complicity and good company. Nacho Manzano is renowned for his speciality fish dishes and his modern interpretations of traditional Spanish cooking. As well as running two Michelin Starred Casa Marcial, Nacho is also Executive Chef at Ibérica Restaurants, based in London, where he oversees a menu of classic dishes with an innovative twist as well as signature dishes from Casa Marcial. He believes in the importance of using only the finest quality seasonal ingredients and established techniques over complex cookery. This passion for authenticity can be seen in Ibérica s committed effort to sourcing produce directly from Spanish producers. He also owns 1 Michelin Starred La Salgar, a popular restaurant located in the coastal city of Gijón, and Casa de comidas Gloria, named after his grandmother who inspired his career as a chef.

3 Jérez / Xérez Andalucía Enotria is the UK s best specialist wine supplier, offering a world of award-winning wine. For more than 40 years they have been sourcing inspiration from across the globe, and have built a portfolio of wineries that represent the very best of the world s winegrowing regions. Their producers encapsulate all that is great and good about the world of wine - small artisan estates, iconic names and wineries that are true pioneers in their regions - a bevy of talented winemakers and inspiring people. Spanish producers are no exception to this, and continue to blaze a trail with their adventurous spirit and innovative streak of confidence and creativity. González Byass was founded in 1835 by Manuel Maria González, and after almost 180 years the company is still under the direction of the González family, now in its fifth and sixth generation. Since its origins, González Byass has always been dedicated to the production of quality wines and brandies, and is renowned for its innovation, as can be seen with the creation of Tio Pepe En Rama and the Palmas range of sherries. Two of their products particularly stand out: Tío Pepe - world sales leader in Fino sherries & Soberano - the Brandy leader in Spain, its country of origin. Priorat Catalunya Humilitat Epicure wines Dark ruby/purple colour, the wine is full of wild berry, nicely complemented by some sweet pastry notes. Garnacha & Cariñena Tio Pepe en rama González Byass Tio Pepe Fino En Rama is Tio Pepe in its purest form, bottled unfiltered and unclarified from a selection of the best Tio Pepe casks. Produced in strictly limited quantities in spring when the winery conditions are most favourable, when you drink En Rama it is as if you re drinking from the cask itself. Rueda Castilla y León Marqués de Riscal Finca Montico The nose has a marked Verdejo varietal aroma with medium intensity and hints of fennel, mixed herbs, white blossom, pear and peach. Verdejo Ribera del Duero Castilla y León El Nogal Pago de los Capellanes Aromas of flowers and fresh fruit fill the senses, later giving way to tones of vanilla, cacao, roast and new leather, which confirm the harmonious union of the wood and the grape. Tinto Fino Solera 1847 González Byass A well balanced brandy, exceptionally smooth on the palate with a memory of sweetness from the Oloroso Dulce casks. Pedro Ximenez & Palomino Jérez Andalucía

4 Crunchy seaweed Tempura pistachios False peanuts welcome Tio Pepe fino en rama Cava Reserva Torello Brut Marqués de Riscal snacks Finca Montico Rueda The Tickets Pizza Spicy squid Watermelon infused in sangria Fried fabada by Nacho Manzano The Olive-S Airbaguette with rubia gallega Truffled brioche with mozzarella & provolone cheese FINGER FOOD TO CONTINUE Foie gras in escabeche sauce Avocado Canelloni with edible crab Fried fish with canarian majado sauce Carrot Cupcake The sweet Maki Nordic Landscape Bloody Mary Oyster Tuna belly spicy cone Ibérica ham croquette by Nacho Manzano Anchovy & sardine by Nacho Manzano Humilitat Franck Massard El Nogal Pago de los Capellanes Iberian jawl mollete Pork ribs in salmorejo sauce with soufflé potatoes Solera 1847 candies González Byass The Tickets cork White chocolate & black sesame lava rock Watermelon & roses by Nacho Manzano

5 Ibérica brings only the very best in Spanish gastronomy, wine and culture to the UK through their restaurants. Guests consistently experience the passion and expertise of Executive Head Chef Nacho Manzano, who has an impressive 3 Michelin stars to his name, through the ever-evolving and authentic menus. Manzano ensures only the highest quality ingredients imported from carefully selected Spanish producers are used. No Ibérica is the same, each restaurant has been carefully designed to showcase a different and genuine Spanish experience. Gourmet Spanish preserves Today, Spain is a leading producer of preserved food, with gourmet Spanish preserves experiencing a surge in popularity in the UK, due to the quality of the raw ingredients used, the health value of the preserves and the diversity that has evolved thanks to modern interpretations of the traditional products. Jose Peña offers premium preserved fish and sea food. It s gastronomic delicacies include sardines with black truffle, caviar hake, natural scallops and oysters marinated with Modena vinegar. These traditional products are treated with the utmost care throughout the production process, from the treatment of the fish when its caught to its packaging and transportation.

6 Corn torto fritter with creamy cabrales egg scramble By Nacho Manzano Pork ribs in Salmorejo sauce By Albert Adriá Enjoy it at Ibérica in June For the torto 100g of yellow corn (polenta) flour 25g of plain wheat flour Half tea spoon of salt Half tea spoon of sugar 125ml of warm water For the scramble 500g of sliced onions 5 tablespoons of double cream 30g of Cabrales cheese (blue cheese) 3 tablespoons olive oil Olive oil for frying Salt for seasoning 4 free range eggs For the Salmorejo sauce: 2 dry bay leaves 9g cumin grains 12g fresh oregano 15g fresh thyme 225g fresh & peeled garlic 120g white wine vinegar For the ribs: 150g of Salmorejo sauce (previous elaboration) 1000g of pork rib 25g of sweet pimenton 500g pork butter 500g sunflower oil 35g extra virgin olive oil 5g fine salt Black pepper For the torto 1. Blend the plain flour and yellow corn flour in a mixing bowl 2. Add half a teaspoon of salt to the warm water 3. Slowly add the water to the flour, gently working it with your fingers until all the water has been absorbed and the torto dough is smooth. Depending of the flour you may need to add a little extra water 4. To cook the perfect torto, Nacho recommends leaving the mix to settle for a couple of hours before shaping each fritter 5. Split the dough into 8 pieces, making them into small balls with your hands 6. Using your hands, flatten the balls into small disks 7. With your fingers, make a small hole at the center of each For the scramble 1. Make an onion confit by sautéing the onions in some olive oil until very tender and dark in colour. Set aside. 2. In a pan, blend the confit and the blue cheese over a low heat 3. When the cheese becomes creamy, add the double cream and stir constantly. Set aside and keep it warm. 1. Grind all the ingredients in a mortar to achieve a uniform paste and set aside 2. Cut any spare cartilage or edges with blood off the rack of ribs using a knife 3. Cut the portions off the rack: leave 3 bones together when cutting the broad part and 4 or 5 when cutting the thinner one 4. Season each portion on both sides, then fry on a pan with 30gr of oil on a high heat until golden brown on both sides. Set aside 5. Coat the ribs with the sweet pimenton and then with the Salmorejo sauce 6. Melt the pork butter over a medium heat, mixing with the sunflower oil. Then, coat the ribs with the mix 7. Cover the ribs with oven paper and place in an over tray. Ribs need to be covered at all times while cooking to retain the juices of the butter 8. Cook in the oven for 3 hours and a half at 130ºC 9. To check if the meat is cooked, it must easily fall off the bone 10. Remove the fat with a laddle and set it aside for 10 minutes 11. Separate the bone from the meat, being careful not to break the meat, and cut it into portions of about 120gr 12. Filter the fat which was set aside on step 10, keeping only the Salmorejo sauce, which will be used as sauce for the ribs 13. Heat the Salmorejo sauce up, season to taste with water and salt if necesary and set aside. 1. Add three fingers width of olive oil to a frying pan and heat 2. When the oil is very hot, add the tortos to the frying pan and cook until they puff up and turn golden 3. Remove from the pan and set on absorbent paper to drain off any excess oil 4. Scramble each egg, mixing with one spoon of the scramble and serve on top of each torto Watch how to make these recipes step by step on our Recipe Club 1. Pre-heat the oven to around 220ºC and heat the ribs on both sides for 2 minutes 2. Cover the ribs with the hot Salmorejo sauce and serve 3. Serve the hot Salmorejo sauce on top. What is salmorejo canario? Salmorejo canario is a traditional sauce from the Canary Islands, mainly made of pimentón, garlic, olive oil and vinegar. Although it s typically served with rabbit, this sauce goes also very well with pork or chicken.