Camino King's Cross Menu

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Welcome to Camino King's Cross, a vibrant culinary gem nestled in the heart of London. Located in a beautifully converted industrial space at The Yard, this restaurant seamlessly blends a lively atmosphere with intimate dining options. The menu showcases an array of delightful tapas, perfect for sharing among friends or family; each dish crafted to highlight authentic flavors.

Guests rave about the quality of service, consistently praised for being friendly and attentive, fostering a welcoming environment that enhances the dining experience. Patrons also enjoy signature dishes like the perfectly made Croquetas and the irresistible Arroz Negro, compelling diners to order more. Each plate arrives promptly, allowing you to savor the journey without feeling rushed.

Whether you're popping in for drinks or a full meal, Camino King's Cross promises a satisfying experience characterized by superb flavors and a warm, buzzing ambience.

PARA PICAR
CURED & AGED
FISH
MEAT
FEAST WITH US
CHARCOAL GRILL
VEGETARIAN
DESSERTS

PARA PICAR

GILDA

Small skewer of anchovy, spicy pickled chilli and gordal olive (each).
$£2.50

MANZANILLA OLIVES

House marinated in lemon, rosemary and sherry vinegar.
$£4.00

SOURDOUGH BREAD

With organic cold pressed extra virgin olive oil and balsamic vinegar.
$£4.25

TOMATO BREAD

Grated fresh tomatoes with organic cold pressed extra virgin olive oil, garlic, smoked Pimenton de la Vera on crispy olive oil toast.
$£5.00

BOQUERONES

Pickled anchovies from Cadiz, homemade potato crisps, gordal olives and Espinaler sauce.
$£7.00

PADRON PEPPERS

Little green peppers, some hot, some not, with Maldon sea salt.
$£7.50

HAM CROQUETAS

(X4) Creamy croquetas made with Iberico ham
$£6.75

JAMON SERRANO RESERVA

Serrano ham from Duroc pork, air cured for 22 months.
$£9.75

JAMON IBERICO BELLOTA ‘Red Label’

The ultimate free-range Iberico ham from the ancient oak pastures of Guijuelo, air cured for 36 months at over 1000 metres.
$£19.75

CHARCUTERIE SELECTION

Chorizo Iberico, salchichon Iberico, Iberico loin, cured beef cecina with truffle oil, mini fuet.
$£15.50

CAMEROS D.O.P

(Unpasteurised) La Rioja handcrafted Camera goat cheese, cured for 45 days, fig and almond fruitcake ‘pan de higo’.
$£7.25

NATA DE CANTABRIA D.O.P

Creamy Frisona cow cheese from Cantabria, cured for 45 days, smoked chilli jam.
$£7.25

MANCHEGO D.O.P

Manchega sheep cheese from Castilla La Mancha, cured for 6 months, quince jelly
$£7.25

VALDEON I.G.P

Blue cheese from cow and goat milk from Leon, cured for 2 months, with Pajero figs poached in PX
$£7.25

ARTISANAL CHEESE SELECTION

A selection of four artisan cheeses with quince jelly, fig and almond cake, chilli jam, Pajero figs.
$£15.50

CURED & AGED

FISH

CALAMARES

Crispy squid with alioli and lemon.
$£10.75

TUNA MARMITAKO

Seared tuna Basque style, with potatoes and choricero peppers cooked in shellfish stock.
$£11.00

GAMBAS AL AJILLO

Prawns cooked with garlic, extra virgin olive oil, Guindilla chilli, white wine.
$£11.50

GRILLED OCTOPUS TENTACLE

With roasted beetroot and hummus puree, chickpea and harissa salad, coriander cress
$£16.50

ARROZ NEGRO

Our signature creamy black rice with cuttlefish, squid ink, alioli.
$£6.50

MORCILLA DE BURGOS

Black pudding with feisty Alegria Riojana peppers.
$£6.25

CHORIZO

Sauteed with new potatoes, rosemary, runner beans, green peppers and red onion.
$£8.00

SUCKLING PIG FROM SEGOVIA

Slow-braised, pressed and pan-roasted with celeriac puree, pork crackling, truffle and Amontillado sherry jus.
$£10.50

CHARCOAL GRILLED CHICKEN BREAST

With Canary Island mojo picon sauce, pickled radish, rocket salad.
$£12.50

MEAT

FEAST WITH US

RUBIA GALLEGA RIB-EYE ON THE BONE

per 100g 45 day dry-aged beef from cattle up to 12 years old from the meadows of Galicia. Intensely flavoured next level steak. The rib-eyes are big, they are good for 3-4 people to share. Price is per 100g they range between 900g and 1.2kg
$£12.00

WHOLE ROASTED SUCKLING PIG

per whole pig Slow roasted Segovian style suckling pig with white wine and thyme. A feast for at least 8 people. *48 hours’ notice required.
$£225.00

LAMB RUMP

100g British lamb with pea puree, artichokes from Navarra, thyme jus.
$£13.50

SOLOMILLO IBERICO

100g Rare fillet steak of Iberico pork, with sweet potato puree, parsley and lemon picada. (Iberico pigs are descendants of wild boar and have red meat).
$£13.50

PREMIUM SIRLOIN STEAK

100g 28 day dry-aged beef from retired ex-milker Friesian cattle from Galicia, between 5 to 7 years old.
$£13.50

GALICIAN FILLET STEAK

100g 21 day dry-aged tender fillet comes from Galician Friesian cattle between 5 and 7 years old. The exceptional marbling provides huge depth of flavour.
$£14.75

CHARCOAL GRILL

VEGETARIAN

ESCALIVADA

Charcoal grilled aubergine, piquillo peppers from Navarra, roasted shallots, tomato bread.
$£4.50

TOMATO SALAD

Spanish beef tomatoes, pickled red onion, basil, sour cherry molasses
$£6.25

PATATAS BRAVAS

Crispy potatoes with spicy tomato sauce and alioli. VG without alioli
$£6.50

GRILLED SPROUTING BROCCOLI

Fresh broccoli with almond and hazelnut romesco, cold pressed organic extra virgin olive oil.
$£7.00

MUSHROOM MOJO VERDE

Sauteed mixed mushrooms with judion beans, spring onions and sun blushed tomatoes.
$£8.25

TORTILLA DE PATATAS

Soft and slightly runny in the centre, made with golden free-range eggs, confit onions and potatoes.
$£9.75

CUAJADA DE LIMON

Cured lemon cream and strawberries poached in cava.
$£5.50

BAKED CHEESECAKE

Homemade with golden free-range eggs, creamy Torta Pasiega cheese, homemade blueberry jam.
$£7.50

VANILLA CON PEDRO XIMENEZ

Two scoops of vegan vanilla ice cream with a shot of PX sherry.
$£6.00

CHOCOLATE AL ‘ORUJO’

Chocolate ganache with Galician orujo liqueur, raspberries, hazelnut, honeycomb brittle, Seville olive oil and sesame torta de anis.
$£7.50

ARTISANAL CHEESE SELECTION

A selection of four artisan cheeses with quince jelly, fig and almond cake, chilli jam, Pajero figs.
$£15.50

DESSERTS