We were whisked upstairs where long dining tables were set for us and we perused the menu for the evening which consisted of an interesting array of dishes. We sipped white wine, Perro Verde Verdejo from Rueda (only available at Ibérica) as we started the feast of dishes; this wine has a fresh palate and it worked well with the first dish of baby carrot tempura in a light batter and the slight sweetness of the baby carrots was irresistible.
Next it was on to crispy cauliflower and pak choi, the nutty flavour of the cauliflower was a treat with the mild freshness of the pak choi.
A creamy ensaladilla rusa was up next, the tart and tangy taste of this really woke up the palate and it was a satisfying dish is perfect for spring.
Tender octopus a la Gallega was another accomplished dish and the presentation was striking too. The distinctive octopus flavour was delicious and it paired well against the lightness of the ensaladilla rusa which preceded it.
Croquetas are always a popular choice when it comes to tapas and we heard about how difficult it can be to make the perfect croquetas earlier in the evening, which made us even more appreciative of the crisp and fluffy croquetas de jamon which were served next!
Succulent twice cooked lamb and chicken wings in Canarian mojo picón sauce were two more impressive dishes; I love the simplicity of tapas and I find that sharing a selection of them over a bottle of wine is the winning formula for a fun evening. The later dishes were accompanied by an excellent red wine, Comenge from ribera del Duero which was rich and smooth.
A portion of pitu chicken rice was a favourite of mine during the evening; this hearty and rustic dish combines slow cooked chicken with creamy rice.
On to dessert and who could resist crema Catalana foam, a sweet and airy dessert which was the ideal way to round off such a good evening, especially accompanied by a glass of rich Noe Pedro Ximénez dessert wine which is matured for 30 years.
The tocinillo de cielo was equally delicious; this dessert is traditional to southern Spain, it is usually made with egg yolks, sugar and water and it has a light texture.
Tasting the spring menu at Ibérica was a journey of polished flavours and the menu brings in some intriguing new dishes alongside some well established favourites. It is easy to see why tapas are so popular when they are done well and Ibérica is a great place for a convivial evening of wine, food and company.
14-15 Hardman St
14-15 Hardman St
What do you all think, do you like tapas and have you tried any of these dishes? As always I cannot wait to hear your thoughts and thank you so much for reading this post.
Until next time,