SMALL PLATES

Salted almonds 7.5
Marinated Sicilian olives 7.5
Sydney Rock oysters, natural, shucked to order 4 ea
Olasagasti anchovies, shallots & capers on toast 4 ea
Salted cucumber, soured cream, sorrel 12
‘Reinforced’ cauliflower, olive, artichokes, orange 14
Asparagus, stracciatella, sweet herbs 14
Jamon bocadillo 16
Mojama – air-dried tuna loin 18
Zucchini flower, Buffalo ricotta, caper raisin, pine nuts 20
Esqueixada – Catalan salt cod salad 20
Octopus Pintxos, almond cream 22
Mussels, escabeche 24

CURED MEATS, PICKLES & BREAD

Morcon, ahumado picante 14
Lonza, cured pork loin 14
Fuet anis, fennel salami 14
Capocollo, cured pork neck 14
Mixed plate 34

CHEESE & CRACKERS

18 month Comte, hard, Jura, France 14
Germain L’Affine au Chablis, washed rind, Dijon, France 14
Fourme d'Ambert, blue, Saligny, France 14
The Big Cheese, 3 cheeses, accompaniments 34

DESSERT

Amarillo tiramisu 10
Fig leaf & honey crème Catalan 10

-------------

See staff for daily specials

© COPYRIGHT 2018 AMARILLO FITZROY | PHOTOGRAPHY NICHOLAS WILKINS