HAM & SHERRY

T.Dining by Hong Kong Tatler - - Scene -

It is hard not to be charmed by the blue and white mo­saic-tiled eatery tucked away on the buzzy Ship Street in Wan Chai. Cap­tur­ing the vi­va­cious flair of a Span­ish bodega, the Ja­son Ather­ton-helmed restau­rant boasts a 50-strong sherry list—the largest in town—as well as san­grias, wines, and Span­ish sta­ples in­clud­ing a ‘spe­cial on the board’ tapas menu that fre­quently switches up. The char­cu­terie plat­ter serves up a feast of jamón and chorizo, but the paleta ibérico de bel­lota (aged 36 months) was par­tic­u­larly out­stand­ing with its smok­i­ness and but­tery, earthy flavours. The prawns and clamsstud­ded seafood paella oozed a com­plex, vi­brant aroma, while stand­out smaller dishes in­cluded the beau­ti­fully-pre­sented seabass and gam­bas al ajillo that packed a sharp gar­licky kick. The cin­na­mon sugar-dusted chur­ros dipped in a deca­dently nutty choco­late sauce put the sweet fin­ish on the Span­ish feast. Ser­vice is ca­sual, although some­times hur­ried—our only gripe about the oth­er­wise de­light­ful eatery. Post-din­ner, sneak off through an as­sum­ing al­ley­way into the in­ti­mate next-door

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