Coca mallorquina, morcilla iberica with quail eggs, lamb cutlets and wrap up a Tart Santiago with a sherry suggested by the waiter. Hasta pronto.
Start with the chargrilled sourdough served with fluffy onion butter sprinkled with burnt onion, before moving onto the juicy lamb cutlets with an anchovy, mint and parsley sauce. Read more.
Mackerel roe on toast from Scotland; a fritto misto from Venice; grilled lamb cutlets with lemon and salt as eaten in Spain; and quail with pomegranate, rosewater and tahini yoghurt from further east. Read more.
BarChick loves Duck Soup’s policy of “Bring Your Own Vinyl”, forget bring your own booze, this rule can really make things interesting. Read more.