PYRO Sherwood Park wanders into Spain, where every meal from Catalonia to Cádiz is meant to linger, coals burn slow, and the legacy of cooking is shaped by the coastlines with family-style menu featuring:
Pollo al Ajillo a la Parrilla (Grilled Garlic Chicken)
Bone-in chicken, marinated in garlic confit, lemon juice, parsley, and white wine, then grilled and basted with more garlic oil
Puerros Carbonizados con Romesco (Charred Leeks with Romesco)
Leeks grilled until blackened, then wrapped to steam and peeled by hand, and served with a bold, smoky romesco of almonds, roasted tomato, and smoked paprika (Contains almonds)
Pan con Tomate (Grilled Bread with Tomato)
Flame-charred L’OCA sourdough, rubbed with garlic and tomato, finished with olive oil and flaky salt
Grilled Peach, Manchego & Arugula Salad
Wood-fired peach halves topped with shaved aged Manchego cheese, arugula, and a sherry-honey vinaigrette
Patatas Bravas (‘Brave’ Potatoes)
Hand-cut potatoes fried crisp, dusted with paprika, and served with garlic aioli
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