Full menu as much as I can remember
1. Sautéed sweetbreads in a citrus dressing with a green olive garnish. Served with blackened baby potatoes and peas.
Never had sweetbreads before. The idea of them is worse than the taste. I surprised myself by liking it a lot. Like a thin mixed pork and chicken bite. The citrus really helped cut through the fried butter flavour too.
Paired with a sparkling rose.
2. Black pudding (morcilla) with a poached egg yolk ontop. Confit baby leak, baby tomatoes and thin slivers of Parmesan. All sprinkled with basil salt and basil flowers.
The yolk was perfectly cooked. The black pudding was like a mousse.
An outstanding dish.
Paired with the Rose.
3. Double goats cheese.
A slice of Grilled goats cheese atop a chive and goats cheese mousse. Beetroot carpaccio with a pomelo and plum and walnut dressing. Also fresh fig, confit fig and tuna (cactus plant)
Paired with the really excellent white Chardonnay.
4. 17hr slow cooked goat. Bed of pumpkin purée which was v dark brown in colour. With a radish zucchini leaf salad and a fresh slightly tart fruity dressing.
Goat was so soft. Much milder than I had expected. No fat in goat so it's really rather good for you too - apparently!
Paired with a Renecer malbec called enamore. We visited the Renecer winery a few days ago so this was such a treat to know a wine so well !
5. The dessert is in another post as I finally gave in and took a photo !