The restaurant decor is stylish.
Here was what we had.
Slow cooked egg:
This was slow cooked egg on Iberico sobrasada and chicken consomme.
A strong chicken soup which went nicely with the delicate poached egg and Iberico sobrasada which tasted like my favourite snack pepperami.
This was lightly seared tuna over sliced potatoes and piquillo peppers sauce.
The tuna was tasty with a nice umami aftertaste.
Pimentos de padron:
These were traditional green peppers from the North of Spain sauteed and finished with flakes of sea salt.
Basically they tasted like mini green peppers with a soft texture.
Anchovies and piquilllos:
Cantabric smoked anchovies with a piquillo blanket and shaved Spanish almonds which were a delight because the anchovies were tasty complemented by the crunchy almonds.
This was a piece of Hokkaido scallop over a sea urchin sauce on a bed of wakame seaweed.
The sea urchin sauce was rich and creamy.
For ham lovers, this will satisfy your ham craving.
This was a famous HK style egg waffle topped with savory serrano ham.
An interesting pairing of sweet and savoury.
roast suckling pig:
Slow cooked crispy suckling pig served with zucchini and apple puree.
The suckling pig was tender and soft with a crispy skin.
A nice smoothie with a strong pineapple taste that was not too sweet or sour.
The creme brulee had a nice touch of cinammon while the texture was smooth and velvety.
Supergiant Tapas & Cocktail Bar:
388 Jaffe Road, Causeway Bay