56 Westow is a neighbourhood restaurant and cocktail bar at 56 Westow Hill in Crystal Palace. Its modern Spanish kitchen is built around tapas and sharing plates, making the dining experience naturally sociable.
The menu starts with simple snacks such as olives, pan con tomate, charcuterie and Spanish cheese. Meat plates, seafood and vegetables then add greater depth, allowing a table to order a broad spread rather than committing immediately to separate courses.
Dishes such as chicharrones, seafood croquettes, tiger prawns and patatas bravas show the range of flavours and textures. Vegan preparations of hummus, courgettes, artichokes and seitan give plant based diners substantial choices rather than only side dishes.
Cocktails and wine are a central part of the offer, and desserts complete a longer meal. The flexible small plate format works for lunch, dinner, drinks with food or a group gathering in the heart of Crystal Palace.
Address: 56 Westow Hill, Crystal Palace, London SE19 1RX, England
56 Westow Menu
Small Plates
Homemade bread & oil (vg)
Ciabatta & rosemary focaccia with extra virgin olive oil
Gordal olives (vg)
Stuffed with orange & dried oregano leaves
Homemade houmous (vg)
Served with paprika roast chickpeas, harissa oil & pickled red onions. Served with warm flatbread crisps
Gateaux piment (vg)
Yellow split pea chilli cakes with coriander mayo & satini pomme d’amour (tomato chilli chutney)
Pan con tomate (vg)
Homemade ciabatta, grated tomato, garlic & basil oil
House pickles (vg)
Cornichons, silverskin onions & garlic.
Manchego sliders
Mini beef burgers with honey & oregano manchego in a homemade sesame scone with sweet pickle mayo
Charcuterie & Cheese
Teruel Lomo & Bastonet de vic charcuterie meats with honey & oregano Manchego and membrillo
Griddled courgettes & artichoke hearts (vg)
With agave & homemade dukka
Tiger prawns
In turmeric & white port butter
Chicharrones
Fried pork belly with chorizo, orange & cumin oil with romesco sauce
Homemade Sardine Pate
with focaccia crostini & pickled fennel
Chorizo, apple & fennel sausage roll
Homemade and served warm with cornichon piccalilli
Shredded Beef
In date, caper & mustard rub on toasted brioche with horseradish cream and anchovy & chive dressing
Large Plates
Merguez sausage (beef and lamb)
On homemade flatbread with garlic & fenugreek oil, lemon aioli, pickled red cabbage, fennel & guindillas
Iberico bellota pork loin
Marinated in paprika and garlic on lentil and amontillado stew with tahini yoghurt and pickled beetroot
56 Steak
Sirloin cut from Jones the Butcher. Served with crispy shallots and a mushroom, tarragon, cream and fino sauce. Chef’s recommendation: medium rare
Homemade Seitan Steak (vg)
Served with crispy shallots and a mushroom, tarragon, fino sherry and soy yoghurt sauce.
Bream fillet in piri rub
From Fishmonger’s Plaice. Served on green bean and chickpea & almond salad in sherry vinegar dressing
Spiced chickpea and celeriac tagine (vg)
With red kale, gremolata sauce, toasted pine nuts and apricot
Sides
Patatas bravas
in rosemary salt & lemon aioli (vg)
Pimiento de Padron
Galician peppers in rock salt (vg)
Rainbow carrots
in harissa & maple with labneh (v – vg on request)
Side salad
with cherry tomatoes, red onion and balsamic dressing
Desserts
Vegan fig and treacle sponge
with vegan vanilla ice cream, (vg)
Burnt Basque cheesecake
with fig reduction (v)
Chocolate, pistachio and sea salt torte
with baked cream (v)
Tarta de Santiago
with homemade raisin & Pedro Ximenez ice cream
Saturday Sarnies
Saturdays 12-4pm. In addition to Main Menu
Grilled Cheese (v)
Grated cheddar with Manchego béchamel and sauerkraut in homemade ciabatta
Gateaux Piment Wrap (vg)
Yellow split pea & chilli cakes in homemade flatbread with houmous, salsa, pickled fennel and garlic and fenugreek oil
Steak Sarnie
Sirloin steak, horseradish cream, salad in balsamic dressing and crispy shallots in homemade focaccia
Sunday Roasts
All served with roast potatoes, carrots, parsnip & celeriac mash, Yorkshire pudding & greens in garlic
Chicken
Half roast chicken in lemon, thyme and garlic butter
Beef
Topside in date, caper and mustard marinade
Porchetta
Pork belly rolled with orange, chorizo & fennel
The whole shebang
Quarter chicken, roast beef & porchetta
Bream fillet
with homemade caper butter
Seitan Steak (vg)
Homemade and perfect for vegans. Served in a peppercorn glaze.
Kid's Rooast
Half portion of chicken, pork, beef or seitan roast
Sunday Sides
Cauliflower cheese with honey & oregano Manchego
Merguez and maple pigs in blankets
Sunday Tapas
Homemade bread & oil (vg)
Ciabatta & rosemary focaccia with extra virgin olive oil
Gordal olives (vg)
Stuffed with orange & dried oregano leaves
Homemade houmous (vg)
Served with paprika roast chickpeas, harissa oil & pickled red onions. Served with warm flatbread crisps
Gateaux piment (vg)
Yellow split pea chilli cakes with coriander mayo & satini pomme d’amour (tomato chilli chutney)
Pan con tomate (vg)
Homemade ciabatta, grated tomato, garlic & basil oil
House pickles (vg)
Cornichons, silverskin onions & garlic.
Manchego sliders
Mini beef burgers with honey & oregano manchego in a homemade sesame scone with sweet pickle mayo
Charcuterie & Cheese
Teruel Lomo & Bastonet de vic charcuterie meats with honey & oregano Manchego and membrillo
Griddled courgettes & artichoke hearts (vg)
With agave & homemade dukka
Tiger prawns
In turmeric & white port butter
Homemade sardine pate
with focaccia crostini& pickled fennel
Chorizo, apple and fennel sausage roll
Homemade and served warm with cornichon piccalilli