SATURDAY BANQUET - MEATLOVERS
 
Marinated olives - ‘variedades espanolas’
Ingredients :-  Mixed olives, olive oil, fennel seed, rosemary, lemon zest, orange zest, bay leaf
 
Jamon Serrano, Spain 80gram
Served in Cryovac pack.
Simply cut open and serve within.
 
Balcon’s Coca – Chorizo, egg, Spinach, Flatbread 
PREPERATION: Requires cooking at home - shallow fry.
	
Remove flat bread from baking paper.
	
Heat oil on medium heat in large frypan
	
Fry on both sides until golden (3 mins each side), carefully using tongs to flip.
	
Cut into 6 equal pieces
	
Sprinkle with salt. Serve with lemon wedge
Please note. If your oil is too hot, the flat bread may cause the oil to spit. Medium heat is best.
Ingredients :- Flour and water pastry, chorizo, egg, mixed greens
Dietaries :- GLUTEN, EGG, NIGHTSHADE
 
Savoy Cabbage, Raisin, Almond, Manchego, Pan Rallado (Bread crumb) Onion cream.
	
In a large serving bowl toss cabbage with dressing, and salad mixture.
	
Plate salad on plate / bowl
	
Sprinkle grated Manchego over toss salad
	
Finish with breadcrumbs on top
	
	
INGREDIENTS :- Cabbage, salad cream (onion infused cream, mustard, eggs, olive oil), raisins in Pedro ximinez, chopped roasted almonds, parsley, manchego, breadcrumbs.
	
CONTAINS - NUTS, GLUTEN, DIARY, ALCOHOL, EGG
	
 
300 grams, Ribeye (off the bone), Espelete Pepper butter
 
Fried Potatoes, Garlic, Parsely
PREPERATION -
	
Preheat oven to 180°C
	
Remove paper lid and drizzle potatoes with some olive oil.
	
Bake for 15 minutes until golden
	
Toss potatoes in tray with garlic and dried herbs.
CONTAINS - Chat potato, rosemary, parsley, garlic
GLUTEN FREE, DIARY FREE, NUT FREE
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CHEESE
	
Los Hermanos - Wash Rind Espelette Pepper - Cow - Aus
	
House made Rye Crackers