Sherry Wine News

UK finalist: Bar 44

A preview of Bar 44's short-listed 2016 Copa Jerez menu, to be presented at the UK finals in October.

Bar 44 in Cardiff belongs to a small group of restaurants in South Wales which are united by their passion and desire to bring the very best food, drink and hospitality from modern Spain to the heart of South Wales.

Manuel Monzon, head chef, and sommelier, Sam Midgely, bar and beverage manager, have combined their skills to come up with a menu that has a definitely Spanish feel with a distinctive Welsh twist.

Oyster and manzanilla sorbet, tempura oyster, tocino glazed langoustine, seaweed, citrus, paired with Soluqua Manzanilla Pasada from Bodegas Baron 1 of 3
Foie stuffed quail, hazelnut crumbed confit leg, girolles, lentils, corn, chicory, five spice jus, paired with Palo Cortado Urium Classico from Bodegas Urium 2 of 3
Dark chocolate and la peral blue cheese fondant, pedro ximenez, sherry vinegar and raisin ice cream, paired with González Byass Noe VORS 30 year old Pedro Ximenez 3 of 3

Their starter, in their own words is “inspired by rock pools and sea spray, which conjure up both the aromas of our chosen Manzanilla pairing and our own Welsh coast with its incredible shellfish.”  And the oyster and manzanilla sorbet, tempura oyster, tocino glazed langoustine and seaweed does this and, the judges hope, will work very well with the Soluqua Manzanilla Pasada from Bodegas Baron.

For main course chef has developed a dish Foie stuffed quail, hazelnut crumbed confit leg, girolles, lentils, corn, chicory, five spice jus, which the sommelier has put together with a Palo Cortado Urium Classico from Bodegas Urium.

The team from Bar 44 have looked to combine the flavours of the British woodland but with unexpected French and Eastern influences whilst showcasing the incredible versatility of the Palo Cortado.

The final dish on the menu is a dark chocolate and la peral blue cheese fondant, pedro ximenez, sherry vinegar and raisin ice cream, which in the words fo the chef “pays homage to the complex flavours of an old Pedro Ximenez sherry, whilst also using contrasting flavours on the same plate to enliven the senses.” Combining sweet, bitter, salty and sharp flavours in one dish they hope to bring out the depth and complexity of the González Byass Noe VORS 30 year old Pedro Ximenez.  This is a classic chocolate fondant with a twist; at the centre of the fondant is dark chocolate combined with La Peral blue cheese. The judges can’t wait to try it.

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Sherry Wines UK
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Sherry Wines UK @sherrywinesuk
01 September 2016
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