There is always one place that you regard as “old faithful”, somewhere that they actually do know your name and the service is only surpassed by the quality and love of the food and the wine. That place for us is “Os Kitchen & Wine Bar“. Now a stalwart of Hampton Street, Hampton this is one restaurant not to be missed and forever to be frequented.
On this occasion we tried one of their themed nights and went “Spanish”, offering a 5 course taste of the regions of Spain and not disappointing.
With an on arrival appetiser of Arbosana Olive Oil and Alto Manzanilla & Bush Olives preserved in rainwater, accompanied by a light and subtly Barbadillo Manazanilla Sherry from Jerez, Spain the evening was set. To begin we were given a tantalising palate pleaser, Gazpacho. This is always a favourite of mine with the acidity and sweetness of the tomatoes a perfect start to awaken the taste buds and get things going.
Never one to disappoint the 5 courses were all inclusive – accordingly there was freely flowing 2013 Herederos Del Marques De Rascal, Verdejo, Rueda and 2010 Alios Crianza Tempranillo, Rioja throughout the evening.
Next up for second course was my favourite dish of the night, raisin and pie nut stuffed sardines, romesco sauce, salad of fennel and orange. Much has to be said for the sardine, it’s vastly underrated and when prepared in this way it is divine.
Third course was a Tapas tasting plate of Manchego, morcon, boquerones, morcilla, croquetas and chorizo. Sensational, with the blood pudding a must!
Main course was a crowd pleasing Pedro Ximenez braised beef cheek with radish, horseradish and beetroot salad, Jerusalem artichoke puree. This was an exquisite piece of meat, cooked to perfection and melt in your mouth texture with all that gelatinous goodness one expects from a braised piece of cheek.
Finishing off a great night we were presented with a Burnt caramel Seville Orange creme Catalane, which was delicious. Not one to usually order a creme caramel, this was light and the surprising pop of the orange gave it a lift beyond that of yet another sweet custard experience. Of course, like all good desserts this had a perfect wine pairing with the Pedro Ximenez.
If you haven’t already given Os Kitchen & Wine Bar a try, please do – the food is always perfect and the service is great. Ask Alastair to recommend the wine and don’t even bother with the wine list – he picks the perfect drop every time.