April 16, 2011
Reservations are recommended at this oft-packed restaurant, where the setting is charming, the service team is cheerful and the food is mostly commendable.
Tapas are the highlight here; Cava's braised oxtail is as good as it gets _ less bony and more succulent and flavorsome than many versions elsewhere.
Bacalao with tomatoes, kalamata olive salad & lemon coriander dressing. Works well as a light, refreshing starter, but there seems to be very little salt-dried cod mixed in this.
Lamb boulette, with a minty pepper sauce to counter a smidgen of gaminess.
Paella. Packed with mixed chorizo, lamb marquez sausages, broccoli & wild mushrooms, but should be suffused with a stronger scent of saffron. That would help.
Aussie 1824 rib-eye. Meaty and rich in flavor, though a tad too tough.
Freixenet Carta Nevada Semi Seco Cava. Bubbly, bubbly, no toil or trouble.
A long list of sangria is laced with delicious ingredients. The honeyed red wine comes with drambuie, orange juice & sweet-&-sour; the white wine one with gin, honeydew & lime juice.
Jalan Bangkung, Bangsar.
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