We also tried two of the desserts, the dark chocolate, hazelnut, extra virgin olive oil, salt and the Catalan cream foam, vanilla ice cream. Unusually for me the chocolate dessert was not my favourite of the two, but we both really enjoyed the delicate Catalan cream foam. Meanwhile the Spanish lazy omelette with morcilla and chorizo, features classic Spanish flavours, and is definitely one to include in your tapas order – anything with chorizo is a hit with me! salad and dessert at Pica Pica We enjoyed this dish despite being newcomers to eating bone marrow. We also tried the wagyu steak tartar on charred bone marrow, which had an interesting contrast of tastes and textures between the soft and mellow wagyu and the rich and crunchy charred bone marrow. Chef Sanuy explained that we could squeeze the spicy sauce out of the prawn’s head onto the hotdog – a fun presentation and well flavoured dish. The Food red prawn hotdog and wagyu steak tartar on charred bone marrowĪll the small plates here are made for sharing, and we started with a tasty heirloom cherry tomato salad, avocado, tuna belly confit in olive oil. Next up was the red prawn hot dog, josper grilled prawn head, one of Pica Pica’s signature dishes. There’s also a spacious bar area, great for after-work drinks, including the delicious, authentic house-made Sangria. We love the open kitchen with kitchen-side seating. The vibe at Pica Pica is energetic but relaxed, and the décor is modern take on a traditional Spanish tapas bar. Find more bar & restaurant inspiration in this post!
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