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the dining experience a tad more special.
While waiting for my food to arrive,
I tried out the signature White Mojito
Sangria. Packed full of flavours, it is es-
sentially white wine, rum and Triple Sec
with dashes of green apple, mint and
soda, the perfect refreshment after a long,
busy day at the office. If you’re looking for
something more classic, the Gin & Tonic
with Cucumber Juice or the Red Sangria
are likely to induce similar senses-startling
effects to wake you up with their citrusy
profile.
The starter came in the form of
Chopi-
tos
, mini, crispy-fried squid served with
creamy
alioli
dip – it was delightfully
impart a certain sweetness that went
pleasantly well with the tangy pumpkin
jam.
If you’re watching your figure, Estilo’s
Endive & Walnut Salad is a must-try.
Served with tomatoes, onions, walnuts
and blue cheese dressing, the dish has
a dash of bitterness to it that is care-
fully complemented with the sweetness
of sun-dried tomatoes nicely nestled
at the bottom. Another green option to
try is the Grilled Chicken Guacamole
Salad, in which a dish is layered with
grilled chicken, guacamole, tomatoes and
grated eggwith rocket salad and aubergine
crisps on top. Unlike other kinds of grilled
chicken, this one retained its tenderness
while the layers of flavours elevate the
pleasure of my tastebuds with each bite.
Paella Estilo
comes next with chicken
chorizo, chicken chunks and green beans
in a rich chicken stock. Served beautifully
in a
paellera, Paella Estilo
is a creamy and
rich dish that delights the stomach. It
comes highly recommended on dayswhen
you are planning to feast on “heavier”
foods. Just be sure to watch your side
orders with the
Paella Estilo
as it can be a
rather filling dish.
I was also treated to some amazing
Lamb Costillas, which comprises a whole
rack of baby lamb slow-cooked for 36
hours. The meat was so tender, it fell off
the bone with the softest of nudges, and
sinfully melted in my mouth. Each bite a
delightful experience, the juiciness of the
rich, soft meat is completely in a league
of its own.
Dessert came in the form of scrump-
tious Chocolate Mousse Raspberry and
Tarta Manzana
. Coated in a chocolate
shell, the Chocolate Mousse was served
with peppermint ice-cream and raspberry
sauce which, when combined together,
provides an incomparable otherworldly
dessert experience.
Tarta Manzana
is a
confection that is crispy on the outside
but has a crunchy and sweet, apple cin-
namon inside, which, as we all know,
will go ridiculously well with plain vanilla
ice-cream. Chef Pedro also demonstrated
the table side preparation of his special
made-to-order Liquid Nitrogen Vanilla
Ice-cream, an advance order for special
occasions.
Estilo Tapas Bar & Restaurant is open
daily from 11am to 1am. With its reason-
ably priced authentic Spanish food and
killer cocktails, it is definitely going to be
one of my favourites.
crunchy, and the meat, delectably chewy,
not overcooked and rubbery. Light and
appetising, it suitably prepared me for the
main course. The Smoked Salmon with
Wasabi Oreo that arrived together with
the
Chopitos
puzzled me a little with its
unusual combination of special house
smoke salmon and “biscuit”, which I later
on learnt was made of black olives and
wasabi cream cheese.
The restaurant’s signature dish,
Queso
De Cabra
, combines oven-baked goat
cheese in light filo pastry with pump-
kin jam and caramelised shallots. The
creaminess of the goat cheese is beautifully
enhanced by caramelised shallots which
Liquid Nitrogen Ice Cream
– they come in Banana and Peach too!
A stockade of good Gin for the
hardest of drinkers
Estilo ... fantastic for
sharing great moments
with your loved ones