The Whole Sucking Pig and Half Rack of Lamb had to be pre-ordered and added to the anticipation of the meal. We supplemented these with some tasteful options from the a la carte menu.
- Chorizo & Potato Chips - effectively deep fried spring rolls filled with chorizo & potato;
- Marinated Queen Scallops Ceviche
- Octopus with Capers - succulent slices of octopus with delicious salty capers;
- Crisp Fried Octopus Head with Romesco Sauce - more succulent octopus with a red pepper and pine nut sauce;
- Cuttlefish Wrapped in Panceta with Ink Sauce - the continuing trend of quality seafood, this time wrapped in salty panceta and served with ink sauce;
- Picos, Chicory and Walnut Salad
- The Classic Tortilla - I was expecting a simple flour tortilla, but it ended up being a heavy omelet with filling;
- Black Pudding Tortilla - tortilla filled with quite flavoursome black pudding.
Now to the specialties. Firstly the Half-Rack of Roast Pyrenean Milk Fed Lamb was unexpectedly succulent. The meat disintegrated off the bone in a way I've only experienced with the highest quality slow-cooked beef. Fantastic texture.
Secondly the piece-de-resistance - Whole Roasted Suckling Pig is a simply roasted piglet from Segovia in Castilla-Leon. For £145 it isn't cheap, but as a spectacularly presented main course for the 6-8 people to enjoy (as part of a sharing meal) it is worth it. The pork is fantastic - the skin is crispy, the thin layer of fat under the skin is tasty, the underlying flesh is succulent. A little salt drew out the flavour of the skin and meat. Aside from the usual favourites of legs and belly, the more adventurous enjoyed the crispy ears and delicate cheek meat. Overall sensational. It was served with a pork-flavoured sauce that I didn't feel added much to the meal - I much preferred the meat on its own.
Desserts
- Donuts, Vanilla Ice-Cream
- Creme Catalana
- Turron De Alicante - a type of almond, honey nougat
- Poached Pear in White Wine, Apple Sorbet
Overall the meal made a great choice for a birthday celebration for a small group of 6. The Suckling Pig was so memorable that it seemed to dull my memory of the other dishes. However I still fondly recall the Lamb and Seafood.
Next time I would order the Suckling Pig given enough notice. Failing this, the Crispy Pork Belly off the a la carte menu is supposedly a great alternative. I think any hot seafood (octopus, cuttlefish, arroz negro) or meat (Iberian pork ribs, chicken wings) dish would be quite safe and a better option than the tortillas and salads.
