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2024-11-15
2010 瀏覽
Have always been a fan of Chef Antonio. Interested to try after the relocation from Ship St.Dinner. Comprehensive selection of Spanish wines. Went for a bottle of white.Here’s what we had. The Iberico Cheese platter.Wild mushrooms mixed with breadcrumbs, egg and Iberico sobrasada (spreadable chorizo). The earthy flavors of the mushrooms combined beautifully with the rest of the ingredients.Baby squid. Grilled to perfection- tender and flavorful, complemented by the sweetness of the teardrop peas
Dinner.
Comprehensive selection of Spanish wines. Went for a bottle of white.
Here’s what we had.
The Iberico Cheese platter.
Wild mushrooms mixed with breadcrumbs, egg and Iberico sobrasada (spreadable chorizo). The earthy flavors of the mushrooms combined beautifully with the rest of the ingredients.
Baby squid. Grilled to perfection- tender and flavorful, complemented by the sweetness of the teardrop peas.
Spanish red prawns in garlic oil- a standout dish indeed, with each bite a burst of flavor showcasing the prawns’ natural sweetness enhanced by the rich prawn roe paste.
Sourdough Bread, crusty and warm, which server highly recommended, to soak up the prawns’ garlicky essence. Served with smoked butter, which I loved. On the side: verdial olives, firm and dense with a slightly chewy texture.
Grilled sourdough topped with ripe tomato and olive oil.
Oyster and salmon roe dressed with a light vinagreta.
Iberico ham croquettes, with a crispy exterior and a creamy, rich filling made with Idiazabal cheese.
Padrón peppers- supposedly to be topped with milky and nutty shavings of Spanish Manchego cheese- which we requested to be served on the side. A bit disappointing as the peppers were more bitter than sweet and could do with more salt.
Grilled octopus, tender and smoky, with a vibrant mojo sauce (traditionally made with cilantro, cumin, garlic, vinegar, etc) that added a fresh, zesty kick to the dish.
Grilled and smoked black Octopus Paella with Socarrat at the bottom. Topped with the Catalan romesco sauce (tomato based sauce with nuts and pepper) providing a delightful depth of flavor.
Burnt Basque Cheesecake made with smoked Idiazabal cheese; creamy and slightly caramelized on top.
In summary: authentic Spanish flavors and high-quality ingredients served amidst a warm atmosphere with impeccable service. Yum yum! ¡ñam, ñam!
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