Restaurant El Faro - Cádiz

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Iberian Ham

Manchego cheese

Spiced and cured fillet of pork

Cubes of Hake

Prawns "Orly"

Shrimp fritters

Lustau Solera Reserva Puerto Fino

Lustau Solera Reserva Oloroso Don Nuňo

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Duck Ham Salad

Marqués de Irán Ruede 2000

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Braised artichoke hearts

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Fillet of "pargo" with Rota vegetables

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Lemon ice cream with mint

Lustau Solera Reserva Moscatel Emilin

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Coffee and cakes

Señor Lustau Brandy de Jerez

Solera Gran Reserva

Restaurant El Faro - Cádiz

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Red Scorpian Fish with Toasts and Mayonnaise Sauce

Caña de Lomo (Pork Sausage) Sanchez Romero Carvajal

Boiled White Prawns

Old Way Marinated White Tuna Salad

Grilled Burning Peppers Filled in with Seafood and with Hollandaise Sauce

Little Seafood Balls with Cockles

Solera Reserva Manzanilla Papirusa

Manzanilla Pasada de Sanlúcar

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Andalucian Gazpacho (cold vegetable soup)

Or

Locust Soup cooked with Brandy

Amontillado del Puerto Obrégon

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Duck Breast cooked with Oloroso Sherry

Or

Beef Tenderloin Round Steaks cooked with Mustard with Fresh Vegetables and Potatoes

Or

Fish (Seabream, Monk Fish, Hake, Red-banded Seabream)

Viña Herminia Rioja

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Assorted Desserts of our Selection

Old East India

Restaurant Le Clos - Bath

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Selection of Tapas

Solera Reserva Puerto Fino

Solera Reserva Manzanilla Papirusa

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Clam, Almond and White Bean Soup

Manzanilla Pasada de Sanlúcar

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Confit duck leg on saffron couscous with orange and wine

Viña Herminia Rioja 1998

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Sugar coated Gypsy Toast with Vanilla ice cream

Solera Reserva Emilin Moscatel

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Coffee

Armourers Hall Dinner 2002

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Monkfish, prawns and clams in a rich tomato and garlic broth

Manzanilla Pasada de Sanlúcar

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Rump of lamb roasted with onions, potatoes, paprika and white wine flavoured with tarragon and marjoram

Viña Hermania Graciano Reserva 1995

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Spanish cheeses with apple butter

Oloroso de Jerez Almacenista Zamorano

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Orange tart with vanilla ice cream

Solera Reserva San Emilio PX

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Coffee and pastries

Old East India

Capital Hotel, London November 2002

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Selection of tapas

Solera Reserva Puerto Fino

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Seared langoustines and aioli potatoes

Solera Reserva Manzanilla Papirusa

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Pan-fried fillets of red mullet with tomato risotto and white coco beans

Manzanilla Pasada de Sanlucar

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Roasted quail and fondant potato, girolles and fresh grapes

Oloroso de Jerez

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Chocolate "moelleux" and coffee parfait

Emilin Moscatel

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Coffee and petits fours

Old East India