Menu

Meat Tapas

  1. Secreto Iberico & Mojo Potatoes

    £ 11.00

    The ‘hidden’ cut of the Iberico pork, naturally fatty and full of flavour

  2. Meatballs

    £ 9.00

    Pork and beef meatballs with tomato sauce and crispy parsnip

  3. Chuletón

    £ 37.00

    Sirloin on the bone. To share

  4. ribeye steak

    £ 16.00

    Grilled ribeye with potatoes and mojo sauce

Tapas

  1. Padron Peppers

    £ 6.00

  2. Croquetas

    £ 8.00

    Ham, chorizo and smoked bacon

  3. Prawns in garlic

    £ 12.00

    Prawns, garlic, chilli and olive oil

  4. Grilled Octopus Leg

    £ 19.50

    With sweet potato and chorizo bits

  5. Tortilla

    £ 6.50

    Spanish omelette with potatoes and onions

  6. Patatas Bravas

    £ 6.00

    Fried potatoes with spicy brava sauce

  7. Green Salad

    £ 6.50

    Baby gem, fennel, courgette, almonds and lemon dressing

  8. Chorizo al vino

    £ 7.00

    Slow cooked chorizo in red wine

  9. Mushroom tortilla

    £ 8.00

    And Manchego cheese

  10. Roasted aubergine

    £ 9.00

    Cherry tomato salad, cream cheese and pistachios

Appetizers

  1. Mixed Olives

    £ 3.50

  2. Manchego Cheese

    £ 7.50

    Matured sheep’s cheese with quince paste

  3. Cheese Selection

    £ 16.00

  4. Pan Con Tomate

    £ 3.50

  5. Bread

    £ 3.00

    Alioli/Olive Oil

  6. Cured Chorizo

    £ 5.50

  7. Iberico shoulder

    £ 18.00

  8. Charcuterie board

    £ 20.00

    Selection of acorn fed iberico chorizo, salchichon, loin and shoulder

  9. Tuna parcels

    £ 6.00

    fried parcels with tuna and tomatoes

Desserts

  1. double chocolate & pistachios cake

    £ 6.00

  2. dulce de leche cheesecake

    £ 6.00

  3. ice cream or sorbet

    £ 5.50

We rely not on the menu but on tracks of smell, taste and the feeling that comes into play when you let your instincts guide you.

Just a matter of attitude.

SINK YOUR TEETH INTO IT
Lobos Meat & Tapas is a real carnivore’s paradise, focusing on the prime cuts of Iberico pig: Secreto Iberico (‘hidden’ cut between the shoulder and the loin), Presa Iberico (the top shoulder) and Solomillo Iberico (fillet), cooked simply and allowing the quality of the offering to shine through.
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