If you have a hankering for contemporary Spanish fare to go with the balmy summer weather, Hong Kong’s La Rambla by Catalunya has unveiled a new seasonal a la carte menu packed with authentic Catalonian flavours.
There’s something about summer and sangria. And not just sangria, but all the tantalising delights that make up the Spanish foodscape. Fortunately, the new menu created by chef Ferran Tadeo at La Rambla by Catalunya will make up for the fact that you can’t whisk yourself off to Barcelona or Madrid any time soon.
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Highlighting fresh seafood, authentic Catalonian flavours, and classic tapas bites given a nudge into modernity, the new menu lets diners take a trip to the Mediterranean with sustainable French Sardine Escabeche, infused in a tangy marinade of orange, olive oil, and vinegar; French Tsarskaya oysters with sliced purple grapes, pine nuts and Chardonnay vinegar; Hokkaido scallops in the shell and paired with chanterelle and shio-kombu, infused with saffron, and topped with crunchy garlic chips; and steamed razor clams from the fridged waters of Norway served with sweet peas sautéed with Joselito pancetta, burnt leek, and flying fish roe, and complemented by a collagen-rich fish broth.
This is Spanish cuisine so expect plenty of cold cut grazing thanks to the La Rambla Cured Meat Platter, which features a rotating selection of house-cured meats; chef Ferran’s latest take on the coca Catalonia pastry, which combines homemade brick crackers with 12-months-aged comte cheese mousse, balsamic vinegar and Australian winter black truffles. The seared Japanese chuturo tuna baos with cured cabbage and traditional piparra pickle are also great snacks for when you’re working your way through the Spanish reds.
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For something a little more substantial, the Josper grill is fired up to put a perfect sear on Arturo Sanchez Jambon Iberico, which is served with green asparagus and Italian Stracciatella di Bufala, and topped Arbequina olive oil pearls and summer truffle; Spanish red prawns scented with garlic and parsley foam; and Miguel Vergara Angus ribeye, a new house signature, paired with Catalan-styled spinach and fries.
Of course, no Spanish feast is complete without a specialty paella, in this case, chef Ferran’s Scampi & Pluma Iberica, with juicy, Josper-grilled Iberico pork loin and Spanish scampi on bomba rice.
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The best ways to explore the new dishes at La Rambla are with the dinner Taste of Barcelona tastings menus; ‘Traditional’ (HK$680 per person ++) includes six must-try classics, while ‘Festival’ (HK$1,080 per person ++) showcases ten ingredient-focuses dishes.
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