16 February, 2015
Market Menu
Chef Robert Brings Fresh Flavours to Spanish Tapas

One of our favorite Spanish tapas spots in Hong Kong is Black Sheep Restaurant’s Boqueria.  With a casual and upbeat vibe, amazing service and a weekly changing market menu, it’s the perfect place to be for gatherings.  Boqueria has recently brought in Executive Chef Robert Petzold, who hails from San Francisco and focuses on fresh ingredients, simple preparations and punchy flavours.
Fresh flavours can easily be found in the Plancha Charred Beets with mandarin, almonds and yoghurt-mint vinaigrette.  Sinking our teeth into the juicy and fresh beets is an experience like no other.  The Blood Orange and Warm Portobello Salad with ginger vinaigrette is a lovely combination with a refreshing Sangria.  For a touch of Asian flavours, opt for the sweet Crispy Tempura Eggplant with cucumber yoghurt sauce which is excellent with a Gin & Tonic.  Great seafood options include the meaty Yellowfin Tuna with harissa, almond, mint and Moorish spices.  We definitely got a kick with the spices!  Not to be missed is the Squid Ink Paella with cuttlefish, fennel and sea urchin-an enticing dish that is perfect for sharing.  As calcots, Spanish spring onions, were in season when we were at Boqueria, we had plenty of fun dipping the barbeque-flamed calcot bulbs into salvitxada, a sweet and sour sauce made of almonds, tomatoes, garlic, peppers and vinegar!
Boqueria is located at: 7/F, LKF Tower, 33 Wyndham Street, Central, Hong Kong.  Tel: + 852-2321-8681.

By: Ecozine Staff


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