ARROZ NEGRO
£6.50
Our signature creamy black rice with cuttlefish, squid ink, alioli.
ARROZ NEGRO
Our signature creamy black rice with cuttlefish, squid ink, alioli.
CALAMARES
Crispy squid with alioli and lemon.
TUNA MARMITAKO
Seared tuna Basque style, with potatoes and choricero peppers cooked in shellfish stock.
GAMBAS AL AJILLO
Prawns cooked with garlic, extra virgin olive oil, Guindilla chilli, white wine.
GRILLED OCTOPUS TENTACLE
With roasted beetroot and hummus purée, chickpea and harissa salad, coriander cress.
GILDA
Small skewer of anchovy, spicy pickled chilli and gordal olive (each).
MANZANILLA OLIVES
House marinated in lemon, rosemary and sherry vinegar.
SOURDOUGH BREAD
With organic cold pressed extra virgin olive oil and balsamic vinegar.
TOMATO BREAD
Grated fresh tomatoes with organic cold pressed extra virgin olive oil, garlic, smoked Pimentón de la Vera on crispy olive oil toast.
BOQUERONES
Pickled anchovies from Cádiz, homemade potato crisps, gordal olives and Espinaler sauce.
PADRÓN PEPPERS
Little green peppers, some hot, some not, with Maldon sea salt.
HAM CROQUETAS
Creamy croquetas made with Ibérico ham.
JAMÓN SERRANO RESERVA
Serrano ham from Duroc pork, air cured for 22 months.
JAMÓN IBÉRICO BELLOTA ‘Red Label’
The ultimate free-range Ibérico ham from the ancient oak pastures of Guijuelo, air cured for 36 months at over 1000 metres.
CHARCUTERIE SELECTION
Chorizo Ibérico, salchichón Ibérico, Ibérico loin, cured beef cecina with truffle oil, mini fuet.
CAMEROS D.O.P.
La Rioja handcrafted Camera goat cheese, cured for 45 days, fig and almond fruitcake ‘pan de higo’.
NATA DE CANTABRIA D.O.P.
Creamy Frisona cow cheese from Cantabria, cured for 45 days, smoked chilli jam.
MANCHEGO D.O.P.
Manchega sheep cheese from Castilla La Mancha, cured for 6 months, quince jelly
VALDEÓN I.G.P.
Blue cheese from cow and goat milk from León, cured for 2 months, with Pajero figs poached in PX.
ARTISANAL CHEESE SELECTION
A selection of four artisan cheeses with quince jelly, fig and almond cake, chilli jam, Pajero figs.
MORCILLA DE BURGOS
Black pudding with feisty Alegría Riojana peppers.
CHORIZO
Sautéed with new potatoes, rosemary, runner beans, green peppers and red onion.
SUCKLING PIG FROM SEGOVIA
Slow-braised, pressed and pan-roasted with celeriac purée, pork crackling, truffle and Amontillado sherry jus.
CHARCOAL GRILLED CHICKEN BREAST
With Canary Island mojo picón sauce, pickled radish, rocket salad.
LAMB RUMP
100g British lamb with pea purée, artichokes from Navarra, thyme jus.
SOLOMILLO IBÉRICO
100g Rare fillet steak of Ibérico pork, with sweet potato purée, parsley and lemon picada. (Ibérico pigs are descendants of wild boar and have red meat).
PREMIUM SIRLOIN STEAK
100g 28 day dry-aged beef from retired ex-milker Friesian cattle from Galicia, between 5 to 7 years old.
GALICIAN FILLET STEAK
100g 21 day dry-aged tender fillet comes from Galician Friesian cattle between 5 and 7 years old. The exceptional marbling provides huge depth of flavour
ESCALIVADA
Charcoal grilled aubergine, piquillo peppers from Navarra, roasted shallots, tomato bread.
TOMATO SALAD
Spanish beef tomatoes, pickled red onion, basil, sour cherry molasses.
GRILLED SPROUTING BROCCOLI
Fresh broccoli with almond and hazelnut romesco, cold pressed organic extra virgin olive oil.
MUSHROOM MOJO VERDE
Sautéed mixed mushrooms with judión beans, spring onions and sun blushed tomatoes.
TORTILLA DE PATATAS
Soft and slightly runny in the centre, made with golden free-range eggs, confit onions and potatoes.
CUAJADA DE LIMÓN
Cured lemon cream and strawberries poached in cava.
BAKED CHEESECAKE
Homemade with golden free-range eggs, creamy Torta Pasiega cheese, homemade blueberry jam.
VANILLA CON PEDRO XIMÉNEZ
(VG) Two scoops of vegan vanilla ice cream with a shot of PX sherry.
CHOCOLATE AL ‘ORUJO’
Chocolate ganache with Galician orujo liqueur, raspberries, hazelnut, honeycomb brittle, Seville olive oil and sesame torta de anis.
ARTISANAL CHEESE SELECTION
A section of four artisan cheeses with quince jelly, fig and almond cake, chilli jam, Pajero figs.
If you're in London and looking for a memorable dining experience, the Camino Monument Menu at 15 Mincing Ln., London EC3R 7BD, United Kingdom, is an excellent choice. As someone who appreciates fine dining with a cozy yet sophisticated ambiance, I can confidently say that this spot delivers both in terms of taste and atmosphere.
Upon arrival, the first thing you’ll notice is the inviting, modern decor with warm lighting that sets the tone for a relaxing meal. The staff at Camino Monument are welcoming and professional, ensuring that guests feel well taken care of from the moment they step in.
The Camino Monument Menu offers a unique blend of contemporary and traditional Spanish cuisine, with a variety of options that highlight both bold flavors and delicate textures. The standout for me was the grilled octopus, which was perfectly cooked, tender, and complemented by a zesty citrus sauce that heightened its natural flavor. Additionally, their tapas selection provides a great way to sample multiple dishes, each expertly prepared and beautifully presented.
One of the restaurant’s key strengths is its ability to provide a balanced, innovative dining experience while maintaining authenticity. Unlike other tapas bars, Camino Monument doesn’t simply rely on traditional recipes; it introduces modern twists that make each dish feel fresh and exciting. The wine list is also impressive, with a wide selection of Spanish wines that pair seamlessly with the dishes.
However, as with many high-end dining experiences, prices are on the higher end, but the quality of food and service justifies the cost. If you're looking for a place to celebrate a special occasion or enjoy an elevated meal with friends, Camino Monument is certainly worth considering.
In conclusion, Camino Monument at 15 Mincing Ln. offers a superb culinary experience with a menu that stands out for its high quality and innovation. Whether you're a fan of Spanish cuisine or just seeking a refined meal in London, this is a place worth visiting.