At Bodega Christchurch, our menu is inspired by the authentic dining culture of Spain. Tapas dishes are small plates, perfect for sharing with friends or savouring solo. Typically, you’d order 2 or 3 plates per person for a full meal, but feel free to order as few or as many as you like. Just like in Spain, our tapas is served fresh from the kitchen as soon as it’s ready, so dishes will arrive at different times throughout your visit. Relax, enjoy the experience, and dive into the flavours as they come!
Para Picar/ Nibbles
KIKOS vg gfGBP 4.00
fried and spiced maize kernels
MARCONA ALMENDRAS & ROMERO vg gfGBP 5.50
almonds with rosemary
HABAS FRITAS SALADAS vg gfGBP 4.50
fried salted broad beans
GORDAL SIN HUESO vg gfGBP 6.00
pitted olives
GUINDILLAS vg gfGBP 5.00
slightly sweet and mild heat
TAPENADE DE MANZANILLA O KALAMATA v gfoGBP 7.00
green or black tapenade with aioli and bread
CESTA DE PAN v gfoGBP 6.00
bread basket with olive oil and salt
Carne | Meat
Sobrasada con Queso AhumadoGBP 10.00
Mallorcan chorizo paste on toasted fresh sourdough with smoked mature sheep milk cheese, topped with a drizzle of honey
Chistorra gfGBP 10.50
Spanish garlic sausage with paprika & garlic, cooked in Saltaviñas and heather honey
Carrilleras con Chimichurri gfGBP 10.00
Slow braised pig’s cheeks in a rich stock
Albóndigas con Salsa de Sobresada gfGBP 9.50
Beef and pork meatballs in a tomato & garlic sauce
Butifarra & Romesco gfGBP 8.00
Seasoned pork sausage with roasted tomato, garlic and hazelnut sauce
Jamon Serrano Gran Reserva gfGBP 12.00
Teruel DOP 25 months served with a drizzle of Arbequina olive oil
Pollo gfGBP 9.00
Chicken thighs baked with paprika, fino sherry and capers
Costillas de Duroc gfGBP 11.00
Duroc ribs with heather honey, paprika and BBQ sauce
Morcilla & Alioli gfGBP 7.50
Traditional Spanish black pudding with rice and alioli
QUESOS | CHEESES
MANCHEGO & MEMBRILLO gfoGBP 9.00
rosemary or truffle Manchego with quince style jelly
PICOS BLUE Y MIEL gfoGBP 9.00
Spanish blue wrapped in sycamore leaves drizzled with heather honey
QUESO DE CABRA CON FIGOS MARINADOS gfoGBP 9.00
whipped goat’s cheese with marinated figs
BURRATA Y TOMATES gfGBP 12.00
creamy burrata cheese served with fresh tomatoes and sherry vinegar reduction
PIMIENTOS ROJO RELLENOS DE QUESO gfGBP 8.00
red bell peppers stuffed with cheese
TABLA DE QUESOSGBP 20.00
cheeseboard with a selection of five handcrafted cheeses served with tracklements, pickles and fudge biscuits (please see the blackboard for cheese selection)
PESCADO | SEAFOOD
GAMBAS AL PIL PIL gfGBP 10.00
peeled Atlantic prawns in a garlic, parsley and chilli sauce
BOQUERONES CON PERLAS DE PIMIENTA gfGBP 9.00
marinated fresh anchovies in vinegar with pepper pearls
Verduras | Vegetables
PIMIENTOS DE PADRÓN vg gfGBP 6.50
blistered and salted Padrón peppers
PIMIENTOS DE PADRÓN CON QUESO v gfGBP 8.00
Padrón peppers with whipped picos blue
ESPINACAS CON GARBANZOS vGBP 8.00
chickpea and spinach stew
PAN CON TOMATE vgGBP 7.00
grated tomato, garlic and olive oil on toasted bread
PATATAS BRAVAS v gfGBP 6.50
crispy roast potatoes served with bravas sauce and alioli
PISTO vg gfGBP 8.00
seasonal roasted vegetables in a tomato and garlic sauce, rich in olive oil
DÁTILES CON QUESO gfGBP 6.50
baked pitted dates with picos blue cheese
ALUBIAS GUISADAS vg gfGBP 8.00
white and butter beans with garlic, rosemary and fresh tomato
ENSALADA DE TOMATE vg gfGBP 7.00
tomato salad with IOW tomatoes, red onion, marinated olives and extra virgin olive oil
EL POSTRE | DESSERT
TARTA DE QUESO VASCA QUEMADA vGBP 8.75
burnt Basque cheesecake
TRUFA DE ALMENDRA Y PX v gfGBP 11.00
rich dark chocolate & PX ganache, blitzed salted almonds and salted almond butter served in a cocktail glass, topped with mozart chocolate liqueur
DESSERT COCKTAILS
AFTER EIGHTGBP 14.00
Mint Liqueur, White Chocolate Liqueur, Baileys and Frangelico
EL ULTIMO CAFEGBP 14.00
Baileys, Cazcabel Coffee, Espresso and Hazelnut Syrup
EXTRA
AIOLIGBP 1.50
BALSAMIC REDUCTIONGBP 1.00
BLACK OR GREEN TAPENADEGBP 2.00