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Here is a diverse representation of Spanish cuisine, starting with cold and hot tapas on bread, platters of Iberian cold cuts, and croquettes. The servings are quite large and shareable. Wines are sourced from Old and New World wineries. On Friday evenings, a live jazz band performs al fresco.
Brace up with a bowl of hearty callos. The huevos con morcilla sisig rest on a bed of string potatoes. Tone down the carbo shock with a greens salad of goat cheese, asparagus, and olives with tamarind dressing.
The paella de marisco is a masterpiece of fragrant rice, topped with harvests from the sea. The solomillo de ternera with pepper sauce and chuleton Villagodio will gratify your carnivorous cravings.
A dulce de leche cheesecake (a Spanish-inspired confection) wraps up a lovely comida Iberica.