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Morito Seafood Festival 2016


Morito’s annual Seafood Festival or Fiesta de Marisco comes back to shore this October with a range of innovative dishes celebrating the fruits of the sea in a delicious and innovative new menu. For the first time this year each seafood dish will be matched with a particular sherry creating a pairing experience that brings a taste of the sea to London.

The Seafood Festival will take place in both branches of the acclaimed tapas restaurant, Morito Exmouth Market and Morito Hackney Road. The menus at both restaurants showcase seafood at its very best with dishes including pulpo a la gallega, mojama & ajo blanco and deep fried mussels with pine nut tarator, all served with expertly selected chilled sherries.


Sam Clark says: “In true celebration of seafood festivals around Spain, the Morito fiesta de marisco has become a popular addition to our regular’s October diary. We are excited to be adding the Morito Hackney Road menu as well as some special sherries on tap from Montilla.”


Launching on Sunday 16 October and running on the following two Sunday evenings, 23 and 30 October, Morito Exmouth Market will celebrate the Seafood Festival with a four-course set menu with Sherry pairings, and a sea-soundscape will help create a seaside atmosphere.  


The four-course set menu will cost £55 per head with two sittings at 5pm and 7.30pm.


Manzanilla Gabriela, Sanchez Ayala
mojama & ajo blanco
pastirma cured fish & pickles
smoked anchovy & brown butter montadito



Fino en rama, Gonzalez Byass
Pulpo a la gallega
Steamed mussels with turkish pepper paste and bulgur



Oloroso, El Maestro Sierra 15 anos

Whole roast fish with saffron, honey and sweet vinegar, fennel rice & shellfish alioli



Pedro Ximenez, El Maestro Sierra

Malaga raisin ice cream

Book now by calling 020 7278 7007 or email

Sherry Feast

Morito celebrates its long love affair with sherry with a special Sherry Feast menu to mark the annual Feria de Caballo in Jerez.


Bringing the spirit of the Feria de Caballo to Exmouth Market, Sam and Sam Clark have put together a six-course menu, with matching sherries, which will be served at Morito on Sunday evenings from mid-May until mid-June. 

The menu is designed to showcase sherry at its very best and to demonstrate its qualities as a wine to enjoy with food. The Sherry Feast menu will meld the flavours of tomato and anchovy toasts with the briny breezes of Manzanilla, confit tuna and sweet onions with Fino, and the sweet, intense raisin nectar of Pedro Ximenez with Malaga raisin ice cream.

The Jerez Feria de Caballo, or Jerez Horse Fair falls in early May and dates back to medieval times when farmers traded livestock, usually horses, and celebrated the deals with a glass of sherry.

To begin the celebrations, renowned sherry expert Arthur Vougaris of world famous sherry house Gonzalez Byass, will give a talk on 15 May followed by the Sherry Feast menu. Diners can enjoy Morito’s Sherry Feast menu every Sunday evening from 22 May until 12 June, with sittings at 5pm and 7.30pm. 
Tio Pepe 
Marinated olives & smoked almonds
Pan con tomate - tomato toast with avocado & anchovy
Clams with grilled leeks, parsley, garlic & fino sherry
Baked salt cod with potatoes, thyme & paprika
Fino En Rama - Una Palma
Tuna confit in olive oil & sweet onions
Amontillado - Del Duque

Seared oyster mushrooms, panceta Iberica, fresh oregano & Marcona almonds
Palo Cortado - Apostoles

Charcoal grilled horn peppers & secreto Iberico
Oloroso Dulce - Matusalem

Two Spanish cheeses
(Romero & Picos de Europa)

Pedro Ximenez - Noe

Malaga raisin ice cream

May 15: Talk by Arthur Vougaris of Gonzalez Byass followed by Sherry Feast menu at 6.30pm. Price £60 per head including service

May 22, 29, June 5, 12: Sherry Feast menu. Sittings at 5pm and 7.30pm. Price £50 per head including service.

Bookings: or 020 7278 7007

Morito Hackney Road

Sam & Sam Clark, will open their third restaurant this May.


Morito on Hackney Road ( will be a new experience, but with similarities and references to its popular sister restaurant in Clerkenwell.


The husband and wife team opened Moro on Exmouth Market in 1997 bringing to London an array of exciting, new ingredients and flavours from the depths of Southern Spain to the mountains of North Africa. In 2010 they opened Morito next door, a tapas and meze bar in the same Moorish vein as Moro, but in little portions.


The new restaurant kitchen will be headed up by Samantha Clark and Marianna Leivaditaki who is currently Head Chef at Moro. Marianna is a passionate and talented chef who will bring with her a wealth of knowledge from her time at Moro, as well as culinary influences from her Greek home and family restaurant business in Crete. Samuel Clark, who has been involved in setting up the new restaurant and developing the menu, will be permanently based at Moro, overseeing the kitchen.


Morito will open its doors in May for breakfast, serving made-to-order Moroccan breads as part of the menu, followed by lunch and dinner of tapas dishes and larger family-style plates for the whole table. Samantha and Marianna have worked hard sourcing exceptional produce from southern Spain, Morocco, Turkey and Crete to feature in the new menus, some not yet available in London.


The new site has been designed in collaboration with Dillwyn Smith featuring a horseshoe shaped marble topped bar, inviting open kitchen and large windows allowing for a light and airy space. There will be signature Morito textures and colours, much loved in Exmouth Market, with new additions of handmade pottery (Samantha) and an array of plants (Samuel) linking the restaurant to nearby Columbia Road Flower Market.


“We are very excited to be opening a neighbourhood restaurant in an area close to our hearts; we lived just off Columbia Road for many years and have happy memories of our time there. The new Morito on Hackney Road will have some of the food and design elements of Moro and Morito are known for, but with some exciting differences: inventive dishes, new ingredients, all served up in a fresh, colourful space with Samantha and our head chef, Marianna at the helm.” Sam & Sam Clark