2001 Barranco Oscuro ‘Brut Riserva’ Granada
Anchoa
Hand-filleted Cantabrian artisan anchovy on crouton with smoked tomato sorbet
Pez Real
Kingfish, romesco, pickled cucumber and seaweed cracker
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2011 Avanthia Godello Valdeorras
2015 Telmo Rodriguez Godello Branco de Sa Cruz
Tablas Des Conservas
Selection of cured and preserved fish, baby sardines, ocean trout, swordfish belly, prawn terrine, with whipped cod roe and house made potato crisps
Pescado
Snapper fillet with Spring Bay Mussels, peas and Jamon
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2015 Guimaro Finca Meixeman Mencia Ribera Sacra
2013 Rául Pérez Ultreia de Valtuille Mencia Bierzo
Pastel
Quail & Mushroom in house made pastry with Foie Gras, dressed with fruto seco and oloroso sauce
Ensalada
Mixed leaf salad, kohlrabi, chardonnay vinegar dressing
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2012 Dom de Pingus PSI. Ribera del Duero
2010 La Tercera Rioja Riserva
Carrillera de Buey
Slowly braised beef cheek in Pedro Ximenez on cauliflower purée
Brocoli
Charred broccolini, romesco sauce
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Telmo Rodriguez Molino Real Moscotel
Torte
Frangipane and Quince Tart
Flan
Crème caramel with pestinos
Organisers: Drew Hewson & Russell Drodge