Asador

They have amazing suckling pig but this appetiser …. 🤪

Feast your eyes on these Spanish grilled king prawns 😍🦐🔥 Not only do they look stunning, but they taste even better than they look. The succulent and juicy prawns are cooked to perfection on the grill, with a crispy exterior and tender interior that just melts in your mouth. 🤤👌🏼 The seasoning of garlic and Amontillado praline is spot on, with a delicate balance of smoky and slightly sweet flavors that bring out the natural sweetness of the prawns. If you're a seafood lover like me, you absolutely have to try this dish.
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Taste: 3.5/5

The biggest letdown also had the largest price tag. We weren’t particularly impressed with the less than crispy skin and dry meat of this roasted Spanish suckling pig.
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Taste: 2/5

This doesn't have the level of funk and gooeyness I crave for in a really good Basque cheesecake, but still pleases with it's mild taste and creaminess. Make no mistake, it's still rich and indulgent, and the quince ice cream exacerbates this feeling. The dessert would have worked just as well without it.
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Taste: 3/5

The chefs at Asador certainly know how to make the simplest ingredients sing. The Palomós squid was pleasingly tender and sat on a bed of lush caramelised onions and peppers with a surfeit of sweetness and umami, and the drizzles of emerald parsley picada lent a bright acidity to the balance of the dish.
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Taste: 3.5/5

Texturally, the jamón was tender and velvety, melting in my mouth with every bite, with a flavour that was complex and multi-layered, and a subtle sweetness that was balanced by a rich and savory taste. The nuttiness of the acorns used to feed the Iberico pigs was evident.
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The hand-carving of the ham added to the overall experience, with each slice being cut to the perfect thickness to ensure the optimal combination of flavor and texture. The marbling of the meat was exquisite, with each slice exhibiting a perfect balance of fat and lean meat.
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Taste: 3.5/5