Go because it’s Jason Atherton. The chef’s love for Spanish culture translates into the menu and makes the place worth a visit.
Reserve online to ensure a table is available on the upper floor (Esquina 2.0). Try the renowned mini Spanish breakfast, which consists of a single slow-cooked egg topped with bravas sauce, potato espuma and potato cubes. The pickled beetroot, clearly a crowd favourite, is served with whipped burrata, walnut crumbles, extra virgin olive oil and pickled baby onions. The Hokkaido raw scallops dressed with ponzu Vietnamese dressing and lemon puree is noteworthy. The scallops are lightly seasoned and quite delicious.
Esquina's spanish omelette
Grilled spanish octopus