Brindisa Tapas South Kensington is a Spanish restaurant at 7–9 Exhibition Road, close to the Natural History Museum, Victoria and Albert Museum and South Kensington station. Its upbeat neighbourhood style moves easily from morning coffee and breakfast to museum lunches, aperitivo and late evening suppers.
The menu is built around sharing, with classic tapas given a modern touch through seasonal British produce and carefully selected Spanish ingredients. Cured meats, Spanish cheese, olives and bread offer a simple beginning, while tortilla, croquetas and vegetable plates bring familiar flavours designed for the whole table.
Seafood, meat and dishes from the grill add more substantial choices, supported by changing specials that follow the best available produce. Ordering several small plates allows diners to combine crisp, rich, smoky and fresh elements in the communal style that is central to Spanish eating.
Spanish wine, sherry, beer and cocktails complement the food, while the terrace provides a pleasant place for an aperitivo on pedestrianised Exhibition Road. A downstairs area overlooking the open kitchen can host private groups, giving the restaurant flexibility for celebrations as well as spontaneous meals.
Address: 7–9 Exhibition Road, South Kensington, London SW7 2HE, United Kingdom
Tapas Brindisa South Kensington Menu
Bar • Picoteo
Pan con tomate (ve)
Catalan coca bread, Penjar tomato, garlic
Perelló Gordal olives
Hand-stuffed Gordal olives, orange, guindilla, oregano
Pimientos de Padrón (ve)
Galician Padron peppers, rock salt
Croquetas de jamón ibérico
100% acorn-fed Ibérico ham croquettes (3)
Croquetas de setas (v)
Wild mushroom croquettes (3), truffle alioli
Calamares a la andaluza
Crispy squid, Mallorcan unsmoked paprika, alioli
Boquerones en aceite
Cantabrian anchovies, Arbequina olive oil
Anchoas en vinagre
Marinated Nardín white anchovies, garlic, chilli, parsley
Jamón ibérico de bellota 100%
Hand-carved 100% acorn-fed Ibérico ham from Señorío de Montanera, picos rústicos – Choose from: 25g or 50g
Tabla de embutidos
Lomo de Teruel, Señorío Ibérico salchichón, chorizo Ibérico, chicken liver paté, E5 bakehouse sourdough, guindilla
Tabla de quesos
Rey Silo Mama Marisa cow’s milk blue cheese, Villarejo rosemary Manchego semi-cured raw sheep’s milk, Mahón raw cow’s milk, Torta de Barros crema, picos rústicos
Piquillos rellenos
Brindisa salt cod-stuffed Navarran piquillo peppers (2), tomato sauce
Espárragos verdes (v)
Wye Valley asparagus, ajo blanco, Galmesán
Garbanzos con hinojo (ve)
Catalan-style Lechoso chickpeas, fennel, saffron & almond picada
Almejas en salsa verde
Dorset clams, salsa verde, paleta ham
Fabada asturiana
Fabas de Lourenzá bean stew, guindilla, chorizo, morcilla, Pablo’s panceta
Bacalao a la bilbaina
Bilbao-style Skrei cod, cherry tomatoes
Presa ibérica con judiones
Iberico pork ‘presa’ shoulder (100g) Navarrico butter beans, leek & cauliflower purée
Classics • De siempre
Huevos rotos
Potatoes & broken Cacklebean egg… Choose from: – ‘pisto’ roasted vegetables (v) – Mallorcan black pig sobrasada
Patatas bravas (v)
Fried potatoes, spicy tomato sauce, alioli
Tortilla española (v)
Traditional Spanish potato & onion omelette, alioli
Chorizo a la brasa
Chargrilled Alejandro spicy chorizo on toast, Navarran piquillo pepper, rocket, chimichurri
Gambas al ajillo
King prawns (5), chilli, garlic, olive oil
Pollo con mojo rojo
Free-range chicken thighs (2), date mojo rojo, olive picada
Pulpo a la gallega
Hand-caught Galician octopus, mojo rojo, potato beignet
Entrecot de vaca rubia
Galician blond ex dairy cow sirloin steak, Padron peppers, chimichurri – Choose from: 250g or 500g
Seasonal • De temporada
Lentejas pardinas con chorizo
Slow cooked Pardina lentils & Alejandro chorizo pot
Canelones de setas (v)
Wild mushroom canelones, autumn black truffle
Coliflor a la brasa (ve)
Chargrilled cauliflower, Verdina bean purée, crispy cauliflower leaves, chimichurri
Lomo de bacalao
Cod fillet, saffron potato purée, truffle, sobrasada crumble
Carrilleras ibéricas
Ibérico pork cheeks, chicken reduction, judíon beans
Col rizada a la brasa (ve)
Grilled hispi cabbage, garlic & almond cream, wild mushrooms
Secreto ibérico con alubias
Ibérico pork secreto, Navarrico butter beans, leek & pear purée
Arroz negro
Squid ink black Illa de Riu Bahía rice, lemon, alioli – With octopus or prawns
Sides • A banda
Pan de masa madre (ve)
E5 Bakehouse sourdough, Arbequina extra virgin olive oil – Add sobrasada or prawn head butter
Verduras a la brasa (ve)
Chargrilled vegetables
Remolacha asada
Double roasted beetroot, crema de Cabrales, toasted seeds
Brócoli morado (ve)
Purple sprouting broccoli, hazelnut picada
Ensalada de remolacha
Heritage beets, Picos blue cheese, yoghurt, orange blossom honey, baby watercress
Ensalada Xató
Catalan-style frisée salad, salt cod, Empeltre black olives, anchovy, xató dressing