BAR OSO MENU

Soups + Sides

croquetas (daily selection) 9.5
classic with salmorejo

shishito peppers 11.5
oven roasted with romesco
and smoked sea salt

gazpacho of local vegetables 9
spanish olive oil

warm olives 8.5
with toasted almonds

house baked bread 4.5
crushed tomatoes in olive oil

Ensaladas (fresh salads)

tomato + mozzarella 15.5
fresh bc heirloom tomato, arugula, balsamic reduction

papas alinas “salad” 15.5
local tuna, potatoes and fresh herbs, olive oil, gem lettuce and crostini

local roasted beets 14.5
whipped okanagan goats cheese

Classic Pintxos (on skewer)

tortilla de patatas 4.5
spanish omelette

gilda 4.5
anchovy, olive and piparras

iberico ham 7.5
manchego cheese, tomato

Charcuterie

house pickles, chutney, crostini

fresh charcuterie board 29.5
(house-made)
duck liver parfait
pheasant pate
rabbit rillette
smoked ham hock terrine

cured charcuterie board 29.5
prosciutto san daniele
serrano
chorizo
cured beef bresaola

fresh + cured board 32.5

fresh + cured + cheese board 37.5

jamon iberico de bellota 38.5
‘cinco jotas’ acorn fed 100% iberico ham

Cheese

assorted cheese board 29.5
manchego 3 + 12 month
mahon
valdeon blue

Seafood

gambas al ajillo 17.5
prawns, garlic, chili, olive oil

lobster + matane shrimp roll 19.5
avocado, mojo rojo, soft boiled egg

octopus “jorge” style 18.5
confit potatoes, garlic, paprika

wild scallop crudo 17.5
ajo blanco, grapes, toasted almonds

caviar selection mp
12g + 30g sizes available

Meat

rolled pork belly 17.5
romesco sauce, apple + herb salad

beef tartare 18.5
truffle dressing, capers, shallots

lamb albondigas 17.5
slow cooked meatballs

carrilleras braseadas 36.5
slow cooked waygu beef cheeks

chorizo sausage 17.5
pan-fried egg and salsa brava

Montaditos

(ON ARTISAN BREAD)

sobrasada + honey 4.5
spreadable salami

roasted tomato 4
chickpea puree, parsley

serrano + manchego 5.5
romesco sauce

matane shrimp 5.5
avocado, yuzu

duck liver parfait 6.5
candied orange zest

piquillo pepper 3.5
goats cheese, balsamic reduction

brandada de bacalao + aioli 4.5
emulsion of salt cod, olive oil and potato

Raciones (Shared Plates)

organic chicken empanada 18.5
vegetable pisto and hen egg

mojama (cured spanish tuna) 20.5
melon, arugula and olive oil

burrata + cherries 19.5
local cherries as olives

– 4 years –