Due to popular demand we are going to make a second tapas dinner!
Complimentary glass of Cava
N1. Croquetas de peras y queso de Cabrales
Cabrales is a strong, creamy blue cheese from Asturias. Nutty, piquant and pleasant, it best goes with sweet flavours…as pears…
N.2 Montaditos de atun
Crostini topped with soft Spanish tuna and parsley mousse
N3. Sopresada y miel
A soft sweet and hot sausage gently spread on oven baked bread slices and topped with thyme honey
N.4 Rapa con lomo y salvia in salsa de vino blanco
Monkfish wrapped in spicy pork loin and sage and dressed with a white wine sauce
N.5. Navajas con lentejas al romero
Juicy razorclams on a bed of puy lentils slowly cooked with a rosemary sauce
N.6 Pulpe a la Gallega
Chef’s favourite tapas. A few changes to the original Galician classic and we are ready to go!
N6. Cabeza de Jabalì frita con salsa aioli, almendras marconas y berros
Yes, cabeza it is the spanish for head. Infact we are talking about heads, but no worries senoritas, this wildboar cold cut from Northern Spain is something so tasty, rare and unusual that it is going to melt in your mouth before you can possibly think of what is made from. For its second appearance at the Backdoor, chef thought of a deep-fried version of this Spanish hidden specialit, garnished with watercress and homemade aioli sauce, which is just stunning.
N7. Cerdito cocinado en leche y hierbas
The house Special! 10 hours slowly cooked in milk pork belly with spices…anything more to say?
N.8. Chef’s surprise
Last time it was churros with chocolate sauce…and this time?
Dress code (optional): what makes Spain folklore will be more than welcome. We haven’t got room for bulls though.
A few rules of the house:
* We run a BYO “bring your own bottle policy” which is laso known as the more you bring over the more you drink and share.
* Please tell us of any allergy you suffer or diet you are currently following with at least 3 days notice before the event.
* We support a “Tip as you like” spirit at the end of the every meal.
* We like our guests to be on time.
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10 Jan 12 by Will Yums
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