Dine with Estrella Galicia at Bar 44 Penarth
Our second dinner in partnership with Estrella Galicia took place on 11 June at the award-winning Bar 44 tapas restaurant in Penarth, Wales. Take a look at what was served.
Dine with Estrella Galicia at Bar 44 Penarth
Our second dinner in partnership with Estrella Galicia took place on 11 June at the award-winning Bar 44 tapas restaurant in Penarth, Wales. Take a look at what was served.
Our first dinner with Estrella Galicia in April was a sell-out hit, with a fantastic menu of Galician dishes paired with some seriously tasty beers. Our second was even better, with a five-course menu of incredible Spanish cuisine at Bar 44 – an award-winning tapas bar in Penarth, Wales.
The one-off dinner was held on Tuesday 11 June and proved to be an incredible night of good food and beer expertly paired together. Estrella Galicia served up five of its fantastic Galician beers to go with the five different courses which showcased the inimitable style of Galician cuisine. The beers on offer included Estrella Galicia's classic pilsner-style lager as well as the brewery's amber-coloured 1906 Reserva Especial and darker 1906 Black Coupage, full of malty, chocolate and coffee flavours.
Every beer and plate of food was matched together by Bar 44's head chef Damien Jones, and the flavours complemented each other beautifully. Take a look at what was on the menu and some images from the night.
Crispy Las Garmillas cheese with tomato and shallot; padron pepper gazpacho and cuttlefish empanada with saffron alioli (paired with Estrella 0.0% and Estrella Galicia gluten-free 5.5%): a trio of tapas dishes to kick things off – a wonderful Cantabrian cheese, a sweet chilled soup and cuttlefish in pastry.
Charred Galician octopus with watercress, radish and samphire tempura (paired with Classic Estrella Galicia 4.7%): beautiful, tender octopus served with peppery watercress, crunchy radishes and salty samphire in a crisp tempura batter.
Galician oxtail braised in Estrella 1906 with 60-day aged Welsh sirloin, arbequina potatoes, Wye Valley asparagus and broad beans (paired with Estrella Galicia 1906 Reserva Especial): an incredible piece of beef served with slow-cooked oxtail, potatoes cooked in arbequina olive oil and seasonal asparagus and broad beans.
Aerated Manchego with truffle, chicory and Black Coupage syrup (paired with Estrella Galicia 1906 Black Coupage): a cheese course with a difference – salty, firm Manchego like you’ve never had it before with luxurious truffles, bitter chicory and a sweet and malty syrup made from Estrella Galicia beer.
Dark chocolate with hazelnut ice cream, Black Coupage salted caramel and hazelnut teja (paired with Estrella Galicia 1906 Black Coupage): a rich chocolate dessert paired with nutty ice cream, beer-infused salted caramel and a nutty Spanish biscuit for crunch.
We'll be hosting more dinners around the UK with Estrella Galicia throughout the rest of 2019 – find out more here.
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