Qubana Menu & Prices — Wakefield

Served on a bed of chive & spring onion Greek yogurt.

Rib braised in ginger beer, finished in a sticky ginger glaze, with pickled pineapple slaw.

Chicken inner fillets in a chorizo crumb, served with avocado aioli.

Citrus-marinated chicken, scorched Padrón and spiced chorizo, with a honey yoghurt dressing.

Crisp diced pork belly in a honey and paprika glaze.

Succulent chicken wings, simply tossed in salt and pepper.

Slow-braised Caribbean lamb with garlic, ginger and toasted spices, served with house tortilla.

Sticky and spicy chicken wings glazed in our fiery Spanish mojo sauce a crowd pleaser with a kick.

Smoky pork and beef meatballs in tomato and chilli sauce, finished with Manchego.

Lamb chops marinated in rosemary, garlic and lemon, grilled over high heat. Served pink, with chive yoghurt.

With a burnt apple puree and black sesame seeds.

A hearty Cuban-inspired dish of roasted Mediterranean vegetables, garlic, rice, and beans in a rich tomato sauce.

Tender chicken fillets coated in crisp panko breadcrumbs, served with skinny fries.

Breaded chicken fillets, Swiss cheese, lettuce and tomato on the side, served with skinny fries.

4oz beef patty, Swiss cheese, lettuce and tomato on the side, served with skinny fries and peas.

A Cuban classic with, chicken, chorizo, rice, and beans, cooked in saffron stock and bound in a rich tomato sauce.

Smashed patty with pulled pork, jalapeños, American mustard, American cheese, gherkin and salsa, in brioche with baby gem.

Smashed patty, American cheese, gherkin, tomato, baby gem and American mustard, in brioche.

Crisp halloumi, chilli-honey glaze, tomato and baby gem, in sourdough.

Chargrilled chicken breast, shaved Manchego, piri-piri mayo and pickled pineapple slaw, in sourdough with baby gem and tomato.

Two smashed patties with sixteen-hour short rib, mushroom and onion, American cheese and chimichurri, in sourdough with tomato and baby gem.

Toasted ciabatta with roasted garlic butter, melted cheese and garlic aioli

Scorched Padrón peppers with sea salt, lemon and extra virgin olive oil.

Plump Spanish olives with Mediterranean herbs, citrus zest and garlic.

Smooth hummus with toasted sourdough, crisp chickpeas and paprika olive oil.

Traditional Sunday Roast Classic Chicken Supreme Sunday roast with roast potatoes, creamy mashed potatoes, roasted root vegetables, broccoli, homemade Yorkshire puddings and lashings of gravy.

Traditional Sunday Roast Classic Beef Sunday roast with roast potatoes, creamy mashed potatoes, roasted root vegetables, broccoli, homemade Yorkshire puddings and lashings of gravy.

Traditional Sunday Roast Classic Belly Pork Sunday roast with roast potatoes, creamy mashed potatoes, roasted root vegetables, broccoli, homemade Yorkshire puddings and lashings of gravy.

Cauliflower florets baked with melted Manchego cheese, rich and savoury.

Three Meat Sunday Roast Classic Belly Pork, Roast Beef, and Chicken Supreme Sunday roast with roast potatoes, creamy mashed potatoes, roasted root vegetables, broccoli, homemade Yorkshire puddings and lashings of gravy.

Thick-cut chips, golden and crisp with a fluffy centre.

Fluffy white rice, ideal as a side and for soaking up sauces.

A light, crisp salad, ideal as a side.

A medley of Mediterranean veg.

Thin-cut fries, cooked until golden and crisp.

King scallops on sweet potato purée, with crisp Serrano and samphire.

A cuban classic with king prawns, crayfish, chicken, chorizo, rice and beans, cooked in saffron stock and bound in a rich tomato sauce and topped with coriander cress.

Sizzling king prawns cooked in garlic and chilli oil and served with toasted sourdough for dipping.

Crisp bonbons of seafood paella —fish, prawn and a little chorizo — with saffron aioli.

Citrus-shredded chicken in charred corn tortillas, with pickled pineapple slaw, onion, coriander, lime and avocado aioli.

Beef Short rib, caramelised red onions, mushrooms and spinach topped with grated manchego, and finished with chimichurri.

Crisp halloumi in chilli-honey glaze, baby gem, cucumber, pickled pineapple slaw and amaranth.

Belly pork in honey-paprika glaze, baby gem and cucumber, finished with chilli oil and amaranth.

8oz fillet steak, chargrilled to your liking and topped with succulent gambas pil pil, cooked with garlic, chilli and olive oil for the perfect. Spanish-inspired finish.

8oz Highly tender, lean, cut from the loin - butchered in house.

8oz tender, flavourful cut from the shoulder, grilled to perfection. Best served medium rare.

10oz Tenderised marinated ribeye topped with homemade chimichurri, grilled and seared to your preference.

10oz Prime-cut ribeye, chargrilled to your liking, beautifully marbled for exceptional tenderness and rich, full-bodied flavour.

Locally sourced, butterflied chicken breast, char-grilled and lightly seasoned.

Topped with butterscotch sauce.

Warm indulgent fudge cake.

Pan-tossed Padrón peppers — some mild, some hot — with cracked rock salt.

Lightly battered mozzarella, skewered, with red mojo.

Roasted Mediterranean vegetables, rice and beans in tomato sauce, finished with coriander cress and salsa verde.

Crisp pan-fried halloumi with a chilli-honey glaze.

A fresh mix of leaves, gordal olives, Feta, pomegranate, tomatoes, cucumber and onion. Tossed in our signature honey mustard dressing.

Served at room temperature with avocado aioli.

Slow roasted and pulled pork collar marinated in spicy mojo sauce.

Crispy fried potatoes dusted with Cajun spices, served with a rich, smoky tomato sauce and garlic aioli.

Crispy fried potatoes dusted with Cajun spices, served with a rich and smoky tomato sauce.

A vibrant Argentinian herb sauce with a bright, tangy finish.

Creamy blue cheese sauce with a bold, savoury tang.

House mojo sauce, perfect for dipping or drizzling.

Rich, creamy peppercorn sauce with cracked black pepper.

Basque-style belly pork served with apple puree. Mojo chicken wings glazed in our Spanish fiery mojo sauce. Chorizo lollipops coated in a rum-spiked batter with aioli.

Sweet potato rosti, pan-fried halloumi, queso lollipops, Padrón peppers and grilled Mediterranean vegetables.

4oz fillet, chargrilled chicken breast, Roman lamb chops, Basque belly pork and ginger beer rib, with Padrón peppers, roasted tomato and confit mushroom.

Lamb chops grilled to perfection, with a green vegetable medley and finished with Greek yogurt, chives and spring onion. Served with a side of roasted bravas potatoes.

Rib braised in ginger beer, sticky ginger glaze, pickled pineapple slaw, and bravas, fries or chunky chips.

Sixteen-hour short rib, pulled and rolled in bourbon glaze, with crushed new potatoes and greens.

Serrano-wrapped pork tenderloin and Basque belly pork, with samphire, mustard-mushroom cream and triple-cooked bravas.

Slow-braised lamb in a fragrant curry sauce with garlic, ginger and coriander. Toasted flatbreads and house rice.

A hearty cuban inspired dish of roasted Mediterranean vegetables, garlic, rice and beans in a rich tomato sauce and finished with coriander cress.

Portuguese style half roast chicken, baked in cracked salt and finished with piri piri oil, served with skinny fries and house salad.