The evening had been spent exploring the new Tapas food range at the Montagu Restaurant in the Hyatt Regency. Under the gaze of Saatchi-loaned art works (One Giant Leap exhibit running until May) including the imposing 3 metre tall sculpture of two bearded men, myself and a couple of other writers endeavoured to try tapas and fuller fare against a variety of wines form the Riojan-based LAN winery. (See Spittoon for details of the wines)
The variety of dishes presented, to me, worked much better with a white wine. Not a Riojan white but one from Rias Baixas, an Albarino. The crips, lemony, herby palate complemented the mix of seafood, croquetas and vegetable dishes much better than the reds.
As the evening continued the lights were lowered hence the rather poor quality of the dessert shot in the gallery below. Each of these dishes, smaller than the sharing plates we were served, will come in under £5; good value I thought, especially for a 5-Star hotel restaurant.
With the aim of bringing the traditional flavours of Spain into the West End of London, Bodegas LAN and the chefs at Hyatt Regency London – The Churchill have created a unique collaboration that combines seasonal dining with traditional Rioja winemaking, both delivered with a philosophy of high quality and creative execution.
For an ‘unforgettable culinary treat’, the Chef’s Table overlooks the open plan kitchen at The Montagu restaurant. It offers a front-row seat to see the fast-paced life of a chef at a five-star hotel. With personal, one-to-one interaction whilst watching the masterful chefs’ artfully crafted dishes come to life, diners at the Chef’s Table are treated to an experience like no other, tasting dishes presented by the chefs themselves.
Chef de Cuisine Carlos Machado and his team have created a spectacular menu in a pairing that highlights the “La Rioja” region wines of Bodegas LAN through the use of traditional Spanish cuisine, combining tapas with a variety of main courses.
Now I loves me a little morcilla and, while the quail egg was hard rather than soft and runny, this was a delicious little serving. The Octopus was hot and spicy (it killed the red wines) and, finding a quibble, the rice served with the lobster I thought too salty. But overall rather good.
And then the hurriedly tasted desserts..
The Montagu restaurant’s Wine Bar will be offering up a Tapas menu from GBP 4.00 per plate with the Bodegas LAN wines available by the glass and by the bottle. The Bodegas LAN Chef’s Table launches on Wednesday, 29 February 2012 and will be available until 9 April 2012. The Chef’s Table seats five to nine people and is available at lunch or dinner throughout the week at GBP 55.00 per person for five-courses, including Bodegas LAN wines. An optional 12.5% service charge will be added to the bill.
© 2004-2014 Andrew Barrow All Rights Reserved