Brindisa’s Shoreditch restaurant is set for a winter makeover when it relaunches as Tapas Brindisa Shoreditch. Aside from a pretty serious refurb, the menu’s set to have a bit of a revamp as well. It’ll still be bursting with the quality Spanish food Brindisa are famous for, but this time with a new focus on rural and coastal regions, specifically around the east and south of Spain spanning from Cadiz to Catalonia. It’s due in no small part to the influence from group head chef Leonard Rivera, and group executive chef Josep Carbonell who are both from Catalonia themselves.
There’ll be a strong focus on small plates, including tapas, picoteos (from the Spanish word meaning ‘to peck’) and sharing platters. Choose from plates like deep fried Monte Enebro goat’s cheese, croquetas de jamon, marinaded anchovies known as boquerones, or the bacalao - fried salt cod with black olive alioli. The star of the show is set to be its paella marinara, with prawns, cuttlefish and mussels. Desserts include bee pollen ice-cream sandwich with chocolate sauce, or the Flaó, an Ibizan aniseed and mint cheesecake.
Fans of Brindisa’s Borough Market pitch will also now be able to get their hands on their famous piquant chorizo roll, along with a host of other bocadillos and baked goods which will be available to eat in or takeaway. On top of this, there’ll also be seasonal salads with pulses and veggies, plus cocas - a Catalan flatbread available as a savoury or sweet snack.
Spanish craft beers will be available to whet your whistle, plus a range of imported soft drinks, and the dangerous-sounding ‘bespoke wine tap system’ where you’ll be able to fill up your Spanish vina by the glass.