Wolf and Swill

Roquette, Caramelised pear, Parmesan, Chilli fennel dressing, Herbs

Roasted broccoli, Tahini dressing ( contains honey ), Sumac, Toasted almond flakes

Blackened cabbage, Anchovy tarragon sauce, Toasted almond flakes, Parmesan, Herbs

Cuca Squid, or Chipirones, are caught with jigs all through the Rías. They’re cleaned by hand before their hoods are stuffed with their tentacles, and very gently cooked in a sauce flavoured with squid ink. Served with bread and pickles

Ortiz anchovies are sourced and prepared on the same day to preserve natural flavour and freshness. They are salted for a period of 6-12 months before being washed, trimmed and filleted by hand. The fish are then canned in olive oil. The result is a plumper fillet of fish that retains the natural sweetness of the fresh product. The texture is luxuriously creamy and melt in the mouth. Served with pickled chilli

Garfish, sometimes referred to as Anguilla or Needle Fish, are a long, slender fish caught off the Bay of Biscay. They’re much smaller and thinner than typical Australian garfish, and make a beautiful alternative to mackerel or sardines, with a firmer structure and less oily flavour. Conservas Emilia gently confit the garfish in olive oil before they’re tinned. Served with bread and pickles