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2016-12-12
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In the Spanish kitchen, Venison, rabbit, partridge and snail are very common but rarely served in Hong Kong.I was really lucky that dishes with these ingredients were launched on the menu along with the Txuleton steak and Wild Mallard duck.These special delights were hunted hence the hunting themed dishes.Before you even start, it feels like you have been transported to Spain because of the interior.Started with Porccini mushroom croquettes with truffle aioli.I love these light and crispy morsel
I was really lucky that dishes with these ingredients were launched on the menu along with the Txuleton steak and Wild Mallard duck.
These special delights were hunted hence the hunting themed dishes.
Before you even start, it feels like you have been transported to Spain because of the interior.
Started with Porccini mushroom croquettes with truffle aioli.
I love these light and crispy morsels filled with creamy chopped mushrooms in the middle.++++++++
Next was the hunters pate Morteruelo.
A lovely mix of slow cooked partridge, pork belly and pig liver.
As I have not tasted partridge before I didn't know what taste to expect but it tasted like creamy tuna pate and very scrumptious with bread.
+++++++++While the most common paella found in Hong Kong is seafood, Paella Valenciana is cooked with rabbit and snail.
This is the real thing in Spain, the national dish is cooked with rabbit and snails, not seafood.
I was quite excited about this because I haven't tasted rabbit meat off the bone and the escargots are freshly imported as well.
The rabbit meat is a bit like chicken but tougher and the snails are slimier than the ones I have tried before.
Overall, a lovely paella dish with tasty rice that has soaked all the key essences into it.
+++++++++Next was another divine dish. It was wild mallard duck with seasonal mushroom juicy rice.
The Mallard duck is hunted from Southern Spain and cooked with Oloroso sherry to give it a Southern flavour.
The duck was surprisingly strong in flavour just like Chinese Roast goose but with a firmer meat texture.
++++++We then had the Venison loin in a burgundy red wine sauce which really puts you in the mood for Christmas.
It was presented with sweet potato mash and red berries with thick sauce covering the Venison loin.
The pairing of the sweet red wine sauce and berries was just perfect with the Venison loin.+++++++++
Last but not least was the Txuleton steak. This is the most celebrated meat in the Basque county in Northern Spain.
Normally cows are slaughtered young, but these cows are slaughtered when they reach 12-15 years, so you are eating an old cow.
The reason for this is the darker meat with deeper and stronger flavour with rich marbling.
They even serve you the strip of fat on purpose as well.
It is served with two steak sauces Mojo Verde (coriander and lemon) and Mojo Picon (red pepper).
It was definitely a steak with intense flavour with well developed YELLOW fat.
+++++++++This would be something special and different to try this Christmas or New Year.
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