Gastrology bloggers dined courtesy of Freixenet.
As part of the 2015 Melbourne Food and Wine Festival, Gastrology recently attended Spanish Armada at Robert Burns Hotel where celebrity chef Miguel Maestre and Head Chef Marc Albalate treated Robert Burns’ kitchen implements as paint brushes and our plates as their canvas.
The unique six course dinner was matched with supreme Spanish wines from Freixenet Barcelona, and paid homage to some of Spain’s most famous painters, with each dish inspired by the palette and mood of a masterpiece.
Miguel Maestre taking guests through each of the courses
Head chef Marc Albalate was born in Barcelona, but grew up in Palma, the capital of Mallorca (the largest of the Balearic Islands) and has turned The Robert Burns Hotel into the home of truly traditional Spanish cuisine, albeit its very Scottish name.
The menu is classically Spanish and features the best dishes from the many different regions of Spain.
Red cabbage “Gazpacho”. Beetroot foam, balsamic vinaigrette reduction
Inspired by: Perceval Graells. ‘Al Alba’ (At the Sunrise) 2006.
Matched with: Freixenet Cordon Negro NV
The evening started with a lovely aperitif. We loved the gazpacho’s wonderful freshness and vibrancy in flavour. The matching Cordon Negro Brut echoed the gazpacho’s vibrancy with its crisp and clean characteristic.
Mango “Salmorejo”, roasted peppers, cherry tomato jam, balsamic glaze, sprouts, leafy greens
Inspired by: Joan Miro, ‘El Jardin’ (The Garden) 1925
Matched with: Freixenet Cordon Negro NV
Marriage of seafood “Salpicon” and Ceviche - prawn carpaccio, emperor ceviche, pickled mussel, red onion, leche de tigre
Inspired by: Joaquin Sorolla, ‘Paseo a Orillas de Mar’ (The walk on the border of the sea) 1909
Matched with: Freixenet Cordon Negro Vintage 2011
The ceviche was our favourite dish of the night. Displaying technique, elegance and skilful restraint, the ceviche items were beautifully presented and accompanied by a beautifully made leche de tigre, a citrus-based marinade that cured the seafood. It was a wonderful mélange of salinity, sweetness and acidity.
Confit rockling, creamy goats cheese rice, black olive, ink cracker.
Inspired by: Pablo Picasso, ‘Guernica’ 1937
Matched with: Agnusdei Albarino 2013
This dish was visually, the clearest match to its corresponding work of art - A canvas of black, white and grey. The rockling was cooked to perfection and the ink cracker was a nice addition. The matching Agnusdei Albarino’s unctuous, toffee notes acted as a great partner to the dish.
Grilled lamb ribs, baked beetroot, honey & rosemary braised baby onions, cherry tomato, potato
Inspired by: Luis Melendez ‘Bodegon’ 1770
Matched with: Solar Viejo Crianza 2011 & LalaLand Tempranillo
Our final savoury course, the lamb was roasted to perfection and hence was juicy and succulent. We particularly enjoyed matching this course with the Solar Viejo Crianza which boasted the fine aromas, liquorice flavours and red fruit flavours with an elegant oak finish.
Crema Catalana, chocolate coated honeycomb, chocolate cookie crumble, whipped white chocolate cream
Inspired by Salvador Dali ‘La persistencia de la Memoria’ (The persistence of the memory), 1931
Matched with: Segura Viudas Semi Seco NV
A theatrical dessert concluded our evening at The Robert Burns on a decadent chocolate note. The Semi Seco was a wonderful match with the medium acidity cutting through the richness of the dessert while the fruity and citrus notes matched the honeycomb and white chocolate cream perfectly.
The Robert Burns brings the authentic tastes and cultures of Spain to Melbourne’s iconic Smith Street. A family and kid-friendly, restaurant, it is an ideal place for all occasions from relaxing in the courtyard, with drinks and tapas to a decadent dinner in the wine room.
Location: 376 Smith Street, Collingwood
Phone: 03 9417 2233
Link: http://www.robertburnshotel.com.au/
Cuisine: Spanish, Tapas, Mediterranean
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