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2024-05-07
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The squid ink paella was very flavourful, so were the padron peppers, king prawns in garlic, chilli and paprika and the broken eggs. I really loved the brava sauce in the chicken and leek skewer, which gave the protein a slightly Middle Eastern flavour rather than simply Spanish. The ham croquetas were really nice. Instead of ham, I could taste the mushrooms in them. One thing that they could improve was on the sour dough. It’s too hard and would easily hurt the gums. If it’s softer, it wo
The squid ink paella was very flavourful, so were the padron peppers, king prawns in garlic, chilli and paprika and the broken eggs.
I really loved the brava sauce in the chicken and leek skewer, which gave the protein a slightly Middle Eastern flavour rather than simply Spanish.
The ham croquetas were really nice. Instead of ham, I could taste the mushrooms in them. One thing that they could improve was on the sour dough. It’s too hard and would easily hurt the gums. If it’s softer, it would be easier to take up the garlic and chili oil of the prawns’ dish. The coco bread in the Pan con Tomate was also very hard.
For the dessert, the chocolate mousse with coconut foam and corn flakes crumble was very nice, with the taste of chocolate and the overall sweetness just right.
It said on the menu that the Candela Cheesecake had wild berries sauce, but it turned out to be passion fruit sauce that was a bit too sour to blend with the burnt basque cheesecake.
Yet overall it’s a very nice and enjoyable meal that we managed to catch the last day of the winner’s edition of the restaurant’s week for a $148 + 10% 3-course lunch that was unbeatable.
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