Indaba

Mild curry spiced chicken and apricot skewers with homemade chutney.

Slow baked pork belly ribs in tomato, chilli, honey and the rest is a secret.

Chorizo from Navarra with Free range egg, potato and shallot.

Mixed leaves, Indaba's biltong, feta and avocado.

South African beef and pork sausage, from John Brash Butcher with pap and chakalaka.

Grilled iberian pork shoulder cut into strips with tomato.

Bechamel based - See specials board.

Homemade beef and pork meatballs with Indaba's tomato sauce.

Salchichón, Chorizo, Jamón, Biltong and selected spanish cheese.

Mix of marinated olives from Andalusia.

Toasted almonds from Valencia.

Boquerones "married" with anchovy.

Pickled anchovy fillets with garlic and parsley oil.

Light and fresh steamed mussels with white wine or cream sauce.

Seasonal. See the specials board.

Calamari grilled with extra virgin olive oil and salt.

Piquillo peppers filled with cod bechamel with a pimentón sauce.

Peeled prawns fried in olive oil with chilli & garlic (Mixtas) or just olive oil and garlic (Ajillo).

Sauteed potatoes covered in Indaba's spicy sauce (Bravas) or with garlic mayo on the side (Allioli).

Grilled courgette rolled in Pavoyo cheese with "membrillo" and manzanilla drizzle.

Goat cheese with carrot jam, walnuts and cane honey.

Chickpeas, tomato and Idiazabal (smoked sheep cheese).

Classic spanish potato and onion omelette.

Filled with pisto, manchego cheese melted and mojo verde.

Vegetables stew with a fried egg on top.

Salad of mixed leaves, onion, tomato, peppers and sweetcorn.