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2013-08-22
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We were a group of 8, intent on trying out Le Chef since Executive Chef Francisco Pazos (ex- View 62) came on board a few months ago. Of course, we also wanted to capitalize on the 30% coupon that's valid on A LA CARTE dishes for dinner till the end of Aug 2013Francisco (Frank) mentioned a set menu and "let me do it all for you" option. We all thought the "let me do it for you" option sounded a lot more interesting and exciting, and went for it.The first thing that came was Sangria (Free Flow)--
Francisco (Frank) mentioned a set menu and "let me do it all for you" option. We all thought the "let me do it for you" option sounded a lot more interesting and exciting, and went for it.
The first thing that came was Sangria (Free Flow)---which was a combination of two red wines---which is quite rare in most places. Then came the reddish berries laid down on a spoon and a dish filled with lemon, lime and strawberries. Apparently , the berries are to be KEPT in the mouth for 1 minutes before swallowing them. We then tasted the Lemon, Lime and then the Strawberries in that order. SUPRISE! Everything tasted super sweet! This was a nice way to start I thought.
Then came the breads and the the appetizer TAPAS. I have lost track of how many tapas we were offered, but a few made an impression on me.- The Potato Cubes (Patatas bravas-Crisp outside but melts inside)
- The Anchovies on Toast (not everyone likes Anchovies but I do)
- The Kebab skewers (I liked them the way they were, but some people said a bit more spice
would have been good)
- AND the best of all, in my opinion , were the Garlic Prawns cooked in Olive Oil. THEY WERE
SO GOOD!
There were also CLAMS cooked in a smokey-tasting soup. I tasted white wine, paprika and bay leaves.The other appetizers were (if I can recall) Galician Chorizo, Grilled Optopus, Grilled Red and Green Peppers.Well, the "MAIN DISH" came almost towards the end--and by this time we were pretty full already. It was a 4-5kg steak flown in from Spain. It was cooked just like that (maybe 50-60% cooked? Can't quite remember) without any condiments and stuff. A hot plate was given to us. The only thing you would need to add was sea salt. The idea is to enable you to taste the good quality of the beef and its natural flavours by sprinkling salt over the hot plate and then placing the beef pieces on it for a few seconds. Some people felt one or two herbs could have been added. I am fine with both "schools of cooking".
I will be going back--especially when the TAPAS BAR kicks off!
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