Aldea

August 12, 2010

I had a terrific dinner at Aldea with Luxury Girl. After a Hemingway Heat cocktail, we started with a SLOW-POACHED EGG, CHANTERELLES, SMOKED SAUSAGE, BACON green garlic broth, summer truffle and the PORTUGUESE OCTOPUS “A LA PLANCHA” with squid ink-citrus puree, chick pea stew, leek ash. Both were excellent. Next up was the ARROZ DE PATO duck confit, chorizo, olive, duck cracklings – this was duck paella, very tasty but a bit salty. We also had SEA-SALTED CHATHAM COD with braised summer beans, sweet corn and basil-parsley coulis. which was poured at the table. Finally, we shared for dessert the DARK CHOCOLATE/ESPRESSO cake with vanilla-poached mango, cardamom ice cream. We were also treated to a plate of petitis fours after the cake. It was the perfect ending to a great evening.

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