IT TAKES TWO TO TAPAS

The Warehouse is full of great offers all week long but this is my favourite yet. Spanish tapas and sangria, si señora!

The anchua marinada, similar in style to a bruschetta, was incredibly tasty. Served on a crusty slice of garlic bread, the sweetness of the mixed peppers was complimented by the salty bites of anchovies. This was definitely in my top dishes of the night - I highly recommend including this in your choices if you’re going for the 4 tapas option.

Cooked in smooth olive oil with crushed garlic and chilli for a bit of zing, the pil pil shrimps were very tasty and we used the rustic bread from the meatballs to soak up all the juices. This is certainly one to keep the vampires away.

The champinions al jerez was simple but with so much flavor - the mushrooms were super juicy and soaked up the sherry beautifully. I would say I can handle heat pretty well but wooow, the blistered padron peppers stuffed with tuna took me by surprise, it nearly blew my head off! Apparently, I was the lucky one as only 1/10 padron peppers are hot! Fair to say, Rachael Partington kept those far, far away from her. I was shovelling back big scoops of the smooth guacamole to help cool off the fire!

They saved the best for last: the octopus! This luscious, tenderized delicacy with a simple paprika seasoning was the result of cooking sous vide, as the Chef told us. This is a hard dish to get right, and we were really impressed. It wrapped up our meal perfectly.

I tried the pitcher of Sangria which had a mix of all sorts of wonderful things (I would try say what but once I saw it being poured, I thought it better not to know)

Best sangria I’ve had in a long time!

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