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Tiny little morsels that pack a punch. Amazed by how they are creamy, almost molten on the inside.
We only got this cos they ran out of the clams, but I was very pleasantly surprised. Fresh and plump mussels with a slightly spicy seafood broth that was very addictive. Usually not a fan of mussels but this was good.
Sorta like a Spanish pizza with caramelised onions, roasted peppers, manchego cheese and arugula. Loved the bread, but I would have preferred slightly less arugula.
This brought me back to the last time I was in Spain. Warm and soft pillowy, with egg surrounding layers of soft potatoes and onions. Perfectly seasoned and great with the aioli.
Pan-fried tender cutlets of milk-fed baby lamb comes with greens and perfectly roasted potatoes. Served in olive oil and white wine reduction, it enhances the cutlets natural flavour.
A pricey place but since there 1-for-1 on the #EntertainerApp, we don't mind trying.
Homemade meringue milk ice cream topped with Serrano jamon bits, served with Pedro Ximenez dessert wine. Nicely presented together with Chef Edward's signature chocolate tart that is rich and smooth yet not overly sweet. A perfect ending of the dinner.
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