Camino Shoreditch is a Spanish restaurant and bar at 2 Curtain Road, a short walk from Liverpool Street and Shoreditch High Street stations. Its lively but relaxed dining room is joined by a spacious heated terrace for eating and drinking outdoors.
Tapas culture is central to the experience, encouraging friends and families to share several plates rather than order separate courses. Spanish produce, cured meat, vegetables and regional cheeses appear alongside carefully prepared seafood and dishes from the grill.
Seasonal plates can move from tomato dressed with smoked pepper and basil to Basque style baked crab or pan fried sea bass with saffron pilpil. The changing selection keeps the focus on recognisable ingredients while drawing ideas from different parts of Spain.
Spanish beer and wine are complemented by cocktails and a dedicated bar area. Camino is flexible enough for a tapas lunch, an unhurried dinner or drinks with small plates, while the terrace and private hire options make it particularly useful for groups.
Address: 2 Curtain Road, Shoreditch, London EC2A 3BL, England
Camino Shoreditch Menu
Para Picar
ANCHOA GRAN RESERVA
Award-winning Santoña anchovy, smoked popcorn purée and crispy Catalan coca bread.
GILDA
Small skewer of anchovy, spicy Piparra chilli and manzanilla olives.
MANZANILLA OLIVES (vg)
House marinated in cold pressed extra virgin olive oil, thyme, fresh lemon zest and sherry vinegar.
SOURDOUGH BREAD (vg)
Rustic sourdough bread served with Montes de Toledo D.O.P. cold pressed extra virgin olive oil.
PAN CON TOMATE (vg)
Freshly grated tomatoes with Montes de Toledo D.O.P. extra virgin olive oil, garlic and smoked Pimentón de la Vera, with crispy Catalan coca bread.
NATA CHEESE FRITTERS (x4)
Nata de Cantabria D.O.P. cheese fritters, served with homemade, spicy tomato jam.
PADRÓN PEPPERS (vg)
Bite-sized green peppers, some hot, some not, with Mallorcan ‘Flor de Sal’ sea salt flakes.
Charcuterie & Cheese
All served with rosemary and olive oil regañá crispy bread.
CHARCUTERIE SELECTION
A selection of mouthwatering cured meats. Chorizo Ibérico, smoked chorizo from León, salchichón Ibérico and Ibérico loin.
JAMÓN IBÉRICO ‘Green Label’ (60g approx)
Free-range Ibérico ham from the ancient oak pastures of Guijuelo, air cured for 32 months at over 1000 metres. Half portion available for 8.0
JAMÓN IBÉRICO JUAN PEDRO DOMECQ (60g approx)
Multi award-winning acorn-fed Ibérico ham, from the lush pastures of the Spanish dehesa, air-cured for 48 months. Unparalleled depth of flavour and exquisite texture. Half portion available for 12.5
ARTISAN CHEESE SELECTION
Selection of 3 artisan cheeses served with quince jelly, fig and almond cake, walnuts and grapes.
IDIAZABAL CHEESE
Basque smoked Lacha sheep cheese cured for 5 months, with walnuts.
MANCHEGO D.O.P. CHEESE
Manchega sheep cheese from Castilla – La Mancha, cured for 6 months, with quince jelly.
CAMERANO CHEESE
La Rioja hand crafted Cameros goat cheese, cured for 45 days with fig and almond cake ‘pan de higo’
Camino Classic Tapas & Plates
TOMATE ROSA (vg)
Large meaty tomatoes from Barbastro, Aragon, served with shallots, smoked Piparra pepper and smoked basil dressing.
ARTICHOKE FLOWER (vg)
Roasted artichoke flower, Basque pickle salsa and salsa verde.
PATATAS BRAVAS (V)
Homemade twice cooked potatoes with spicy tomato sauce and alioli. *(vg) without alioli
TORTILLA DE PATATAS (V)
Made with golden free-range eggs, onion confit and potatoes with a soft and slightly runny centre.
CALAMARES
Crispy squid with alioli and fresh lemon.
PAN-FRIED SEA BASS
Basque saffron pilpil sauce, roasted tenderstem broccoli, crispy garlic and ajada oil.
ARROZ NEGRO
Our signature creamy black rice, squid ink, cuttlefish and alioli.
GAMBAS AL AJILLO
Succulent wild Atlantic prawns cooked with extra virgin olive oil, garlic, guindilla chilli and white wine. Add 2 slices of rustic sourdough bread. 2.5
MORCILLA DE BURGOS
Pan-roasted morcilla de Burgos rice black pudding, feisty Alegría Riojana peppers.
CROQUETAS (x6)
Creamy croquetas made with Ibérico ham with salmorejo sauce. Add extra Manchego shavings 1.50
CHORIZO ROLL
Charcoal-grilled chorizo in a brioche roll, beetroot and piquillo pepper confit salsa with horseradish cream.
PRESSED SUCKLING PIG
Slow-braised, pressed and pan-roasted, with chickpea purée, pork crackers, Amontillado sherry jus.
BEEF CHEEK BIKINI
Toasted truffled brioche filled with 8-hour braised beef cheek, Oloroso sherry and melted Nata de Cantabria D.O.P. cheese.
From the Grill
GRILLED OCTOPUS
Tender octopus tentacle, potato cream purée, crispy prawn cracker, smoked Pimentón de la Vera and Montes de Toledo D.O.P. cold pressed extra virgin olive oil.
RIB-EYE STEAK (250g approx)
Multi award-winning native León beef, dry-aged for 35 days, served with confit piquillo peppers from Navarra. Larger cuts available per 100g 15.0. One kilo rib-eye on the bone 110
PRESA IBÉRICA (125g approx)
Highly prized cut of acorn-fed Ibérico pork, regarded as the Wagyu of pork. Served with glazed mushrooms and Amontillado sherry wine sauce. (Ibérico pigs are descendants of wild boar and have red meat). Larger cuts available per 100g 16.75
LAMB FILLET (120g approx)
Castillian lamb fillet with corn and smoked Idiazabal cheese poleá, Oloroso sherry sauce.
GRILLED AUBERGINE (vg)
Ajo blanco almond sauce, roasted sesame, chilli, mandarin zest, sugar cane molasses, crushed pistachios and toasted sunflower seeds.
PECHUGA DE POLLO
Canary Island style twice cooked tender corn-fed chicken breast, papas arrugás, 3 mojos
Sauces
SHERRY & PEPPER SAUCE
Amontillado sherry and pepper sauce.
CHIMICHURRI SAUCE
Chopped parsley, coriander, oregano, chilli, sherry vinegar, extra virgin olive oil.