Tasca, a year-long kitchen residency at Cav in Bethnal Green, is bringing the spirit of traditional Spanish and Portuguese dining to London.
The collaboration between Head Chef Josh Dallaway and Sommelier Sinead Murdoch captures the essence of their travels across the Iberian Peninsula, offering a menu rooted in regionality, seasonality, and a deep appreciation for local produce.
A permanent fixture on the menu is a selection of pintxos and petiscos, small plates designed for sharing.
Highlights include the Cantabrian anchovy and kumquat gilda, and the inventive jambon beurre gilda, inspired by the classic French sandwich.
The cachorrinho, a twist on Porto’s beloved hotdog, using pork and prawns, with scarlet prawns, Ossau Iratty cheese, and Piri-piri oil.
Fermentation and preservation techniques, central to any traditional tasca, feature prominently.
A notable example is the Cornish shellfish, preserved in a sharp escabeche—a tangy marinade of vinegar, oil, and spices.
For more substantial dishes, the cured British tuna with fried eggs and crispy potato can be shared, while Dorset clams are cooked in a Bilbaína sauce with burnt garlic, dried chillies, and Tasca’s own cider vinegar.
Desserts include chocolate crema, finished with olive oil and sea salt, and the unconventional Bikini sandwich—a crispy brioche sandwich filled with Tomme de Chevre cheese, Iberico ham, smoked maple syrup, and salted goats’ milk ice cream.
Murdoch’s wine list is a standout feature, with a remarkable 80% of the wines being female-founded or made by women, setting Tasca apart from many other London venues.
The list is heavily focused on wines from Portugal, Spain, and wider Europe, showcasing sustainable, low-intervention practices.
Many of the wines tell the stories of strong, inspiring women winemakers, such as Laura Aillaud, a former sommelier who now produces terroir-driven wines in Luberon, and Esmerelda Garcia, who took over her family’s remote vineyard, producing small-batch wines from vines over 200 years old.
Dallaway, a chef with 15 years of experience, honed his craft under Sebastian Myers at Sager & Wilde and took on his first head chef role at Silver Lining.
His culinary journey has taken him to various kitchens in London and abroad, including Brunswick House, Bar Bruno, and Gallifet Art Centre in Aix-en-Provence.
Murdoch, whose passion for low-intervention wines was sparked during a period in Southern Spain and Portugal, has worked at top London restaurants such as Sarap Bistro and Renegade, before moving into the role of head sommelier at Gallifet. Sinead is also part of the Suppher collective, an inclusive supper club supporting charitable organisations with 100% of profits.
The pair’s journey together began at Sarap Bistro, where they worked side by side before embarking on this exciting new venture.
Their love for Iberian dining and wine culture has come full circle in Tasca, offering Londoners a unique dining experience.
Cav, the bar hosting Tasca’s residency, is the brainchild of Chris Tanner, co-founder of Dram London, and Edwin Frost, formerly of Islington’s Half Cut. The venue’s cocktail menu offers a contemporary twist on classic drinks, with a focus on light, refreshing One-Sip cocktails, signature drinks, and spirit-led sharers. For reservations and more information, visit Cav’s website.