Spanish dinner
Spanish dinner with Chef David Puig Zaragoza
Chef David Puig Zaragoza's Spanish Tapas Dinnner prepared by 20 of our culinary students along with a group of dedicated food lovers who chopped, sliced, sauté and simmered to create this outstanding dinner under David’s guidance. Sophie Cotter of St Vincent’s Cave had paired dinner with a selection of exciting Spanish wines.
Guest Chef David Puig Zaragoza from Maximal Concepts, Hong Kong
The Menu
Natural Oyster with cherry “Gazpacho” and compressed cucumber
with Menganito Verdejo 2015
Organic Salmon Ceviche, salmon roe, crispy quinoa, citrus sesame
with Mestizaje Blanco 2014
Slow coocked duck egg with “Chorizo” and potato foam
with Bajondillo Garnacha 2014
Caldoso paella” with sliced octopus and roasted garlic allioli
Sardon del Duero Tempranillo 2014
Pigeon Bay Lamb Rack with “Romesco” sauce and leeks
Oliver Moragues Crianza 2013
Churros with chocolate with Alvear Moscatel
Front of House Team
Sophie Cotter of St Vincent's Cave
