Our finest goat and sheep cheeses from artisan producers in the Catalan Pyrenees
Caramelised nuts served with a glass of Vi de Panses dessert wine.
Traditional Crema Catalana, made with free-range Welsh eggs, served with a biscuit and summer berries.
Chocaholic heaven. Two quenelles of home made, ganache dark chocolate , served with thin toast, sea salt and Olicatessen olive oil.
Succulent Catalan rabbit in a subtle vinaigrette of bittersweet Gardeny vinegar from Lleida province accompanied by sautéed potatoes and escalivada (roasted peppers & aubergines) our Olicatessen olive oil, seasonal vegetables and a piquillo pepper salsa
3 Traditional catalan sausages: Tastet (catalan sausage), Botifarra del perol (white sausage) and Botifarra negra (black sausage) accompanied by mash potato with crispy cured pancetta and our Olicatessen olive oil, seasonal vegetables and a piquillo pepper salsa.
Prime Welsh fillet of beef, served with a Priorat red wine sauce, rolled potatoes, caramelised shallots and seasonal vegetables.
Roasted tomatoes stuffed with mushrooms, coriander, garlic and soft cheese, accompanied with a base of chickpeas and salsa verde.
A La Cuina favourite tender, rosemary flavoured roasted shoulder of lamb from Aragon, served with new potatoes and seasonal vegetables. Mountain lamb has never been sweeter or more delicious.
Serrano ham from Teruel on a salad of rocket, fresh figs , roasted peach and a fig vinaigrette and bread slivers.