Our May dinner was a modern Spanish affair at the popular Rambla in Rockwell.

To start the dinner was a “Spherical Olive” amuse-bouche - a molecular gastronomy recipe developed by Ferran Adria of El Bulli, the olive flavour exploding in the mouth from the spheres.

This was followed by a more conventional starter of salmon tartare in a wafer cone and then 65 degree egg with octopus, cream and shoestring potatoes.

These early dishes were washed down by Freixenet Cordon Rosado Cava. The cava was a particularly successful pairing with the olive, with many guests requesting a second helping of the olive as it was a great hit.

A stew of chickpeas, prawns and clams in seafood juices was the second course, paired with a white Rioja - Placet de Valtomelloso 2017 - made from Viura grapes by the famous house of Palacios Remondo.

Paella, one of the most famous of Spanish dishes, was the next course. The version presented for our dinner included several varieties of Spanish sausages and mushrooms.

A most intriguing dish followed. Dubbed “Spanish Beef Wellington”, it was a very nicely done Beef Wellington with the Spanish touch being that the beef was wrapped in Serrano ham. This was matched by a young but very forward and fruity Corimbo Tempranillo from the Ribera del Duero.

Although everyone was quite full, the dessert of rosemary ice cream, Manchego cheesecake and quince paste was tempting enough that the guests just had to try it as well!

And thus another highly enjoyable Bailliage of Manila event came to a close.
 
Jay Labrador
Vice-Échanson