Delicious images of the dishes to come at The Spanish Butcher in Edinburgh

Teaser menu images for new Edinburgh opening The Spanish Butcher

The Spanish Butcher which officially opens in Edinburgh on Friday 10th May, 2024 have released some delicious looking images showcasing what is to come at their 58A North Castle Street location.

Taking centre stage on the menu is The Spanish Butcher’s selection of cuts from the Rubia Gallega breed of cattle native to north west Spain. These retired old dairy cows are left to graze and roam freely on the lush Spanish pastures. The maturity of the cattle comes through in the deep red colour paired with a deep intense rich taste. Adding this with a long specialised dry-aging process of up to 50 days for some cuts makes for amazing flavour.

The Spanish Butcher’s Galician cuts to share include its famed Galician prime rib, with different grade levels of fat and colouring being produced depending on the age of the cattle, whilst Galician Porterhouse, known as the king of steaks, combines the best of both worlds with a buttery slice of fillet and chunky piece of sirloin, or enjoy the deliciously lean celebratory classic Chateaubriand.

The Spanish Butcher - Suckling Pig Legs — The Spanish Butcher – Suckling Pig Legs

Also on the menu is a wildly popular RUSK & RUSK classic: Galician Sundays, providing an amazing way to also enjoy one of the many Galician cuts on offer with all the roast trimmings served every Sunday.

The Spanish Butcher - Galician Sunday Roast to share — The Spanish Butcher – Galician Sunday Roast to share

The quality of The Spanish Butcher’s Scotch beef is also on offer, and equally famed worldwide, which The Spanish Butcher menu gives a rightful starring role to. The new menu presents a full selection of dry-aged sirloins, rib-eyes, fillets and big Scotch Tomahawks made famous 14 years ago at The Spanish Butcher’s sister Scottish steakhouse, The Butchershop in Glasgow’s west end.

Based around simple well curated ingredients, The Spanish Butcher has a range of steak toppers or sauces, from the Picos Blue, Romesco or Mojo Verde to toppers like Grilled Bone Marrow or Prawns with garlic and paprika.

The Spanish Butcher - Espuma — The Spanish Butcher – Espuma

Other menu items include Whole Roasted Suckling Pig to share, roasted Shetland Monkfish tail on the bone, whole baked Seabass, the classic Galician fillet burger, or grilled Cauliflower “Steak” & Mojo Verde with Potatoes “A La Pobre”, Caperberries, and Piquillo Peppers.

The Spanish Butcher’s appetisers include Sherry Glazed Ibérico Pork Cheek, Chargrilled Octopus & Squid, Hake Ceviche, Galician Fillet Sliders, Espuma, Seared King Scallops, Padron Peppers, and a Charcutería for Two to Share.