Cuinat (Mallorca eastern dish). / Paired with Cava
The original version is a stew of wild herb, my version is more like a pate with potato cracker
Escalivada / Paired with skin fermented Vidal
Spanish Ratatouille (Barcelona), with Manchego tuile and sweet potato
Gambas al Cava / Paired with sherry Manzanilla
shrimp in Cava and confit garlic
Coquilles St Jacques – paired with barrel fermented Viura
scallops with a Béchamel sauce
Mains:
Carrilleras al vino – Paired with Rioja or Pouilly-fumé
(beef cheeks – cooked in a wine sauce over 24 hrs so is very tender, flavourful and rich)
or
Bacalao Vizcaina – Paired with Rioja or Pouilly-fumé
(Fresh cod with pepper sauce)
Dessert:
Passion fruit and olive tart brulee. / Paired with herbs liqueur
Menu: $160/person | $60 wine pairing