As of this month, The Campaner, renowned for its elevated style of Spanish cuisine has launched a new seasonal menu using the finest produce, taking diners on a culinary journey to Barcelona with classic Catalonian dishes alongside signature Spanish favourites.
Like all Spanish feasts, the menu begins with Para Picar, delights from the display cabinet including Jamón de Jabugo, Oysters with lemon and sherry vinaigrette or a selection of Spanish cured meats and cheeses, served alongside Bread from Poilâne including “Pan con tomate” and Wood-fired sourdough with butter and olive oil.
An array of tempting dishes makes up the Cold Sharing Plates and Hot Sharing Plates selection. Guests can sample seasonal salads including a Tomato salad with aji amarillo and tuna belly, Seafood “Salpicón” salad and “Ajo Blanco” or Vitello tomato Frankie Gallo Barcelona, in tribute to Frankie Gallo Cha Cha Cha. Hot Sharing Plates include the restaurant’s namesake “Patatas bravas” The Campaner alongside other signature tapas of Iberian ham croquette, Prawns al ajillo and Oxtail cannelloni, foie bechamel and demi-glace.
The Rices section includes sharing style rice dishes for the table, such as Wild mushroom and asparagus, Catalan ‘Socarrat’ with red prawns, Squid and cuttlefish black rice and a nod to Terraza Martinez, a Lobster and monkfish casserole with poached eggs and potatoes. The Josper Grill Oven dishes are created in a revolutionary charcoal oven, using charcoal to give a distinctive grilled flavour. Dishes include Grilled octopus, Corn-fed poussin with mustard and herbs, 45-day dry-aged ribeye steak and Roasted milk-fed lamb leg.
Traditional Catalan desserts of Crema Catalana, Arroz con leche, Pa amb oli i xocolata and Basque cheesecake provide the perfect sweet conclusion to the Campaner dining experience, served alongside a selection of sweet wines.
