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2015-08-27
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Since my last visit, the Chef has changed so I was glad to see some different dishes on the menu.+++++++++++++Smoked salmon and blue crab salad:The salad was a bit different because I found it tasting quite savoury because the crab meat had a briny taste.+++++++++++++Olives with white anchovies:I love white anchovies and they were soaked in vinegar which made them really appetizing.+++++++++++++Spanish cold cut platterSerrano ham, chorizo, olive and Manchego cheese)My favourites had to be the ch
+++++++++++++
Smoked salmon and blue crab salad:
The salad was a bit different because I found it tasting quite savoury because the crab meat had a briny taste.+++++++++++++
Olives with white anchovies:
I love white anchovies and they were soaked in vinegar which made them really appetizing.+++++++++++++
Spanish cold cut platter:
(Serrano ham, chorizo, olive and Manchego cheese)My favourites had to be the cheese and olives.
+++++++++++++
Braised octopus and pearl onion with red wine sauce:
The octopus had sweet taste which was drenched in this lovely wine sauce.+++++++++++++
Chorizo croquette:
The croquettes were creamy with potato mash in the middle.+++++++++++++
Fried padron peppers with garlic and sea salt:
These are a classic. Delicious peppers sprinkled with sea salt that brings out the flavour.
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Chili garlic prawns:
The prawns were springy topped with aromatic crispy garlic.+++++++++++++
Spanish octopus in garlic olive oil:
The octopus was springy with lovely olive oil and garlic flavouring.+++++++++++++
Pan fried crab cake with garlic mayo:
The fried crab was a bit different, there was quite a lot of potato in it just like the Chorizo croquette above.+++++++++++++
Pideua with seafood:
As a carbs lover, the rice was tasty because it has absorbed all the seafood flavours with a hint of tomato.I loved the pideua which is super mini sized macaroni and you can see how tiny they are right next to the fettucine.
+++++++++++++Fettucine with braised veal cheek in red wine sauce:
The star was the veal cheek which was so gelatinous and soft!+++++++++++++
Duck confit:
The duck confit had a crisp duck skin and it was not too salty.+++++++++++++
Jar banoffee pie:
The banoffee was loaded with banana infused cream which tasted natrual.+++++++++++++
Creme brulee:
The creme brulee was thick and creamy.+++++++++++++
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