Bar Bar Black Sheep presents an off the beaten track food (see menu below), wine, music and dance experience of Spain.
GALICIA | ASTURIAS & CANTABRIA | BASQUE | RIOJA & NAVARRA | CATALONIA | EXTREMADURA | CASTILLALAMANCHA | VALENCIA | ANDALUCIA
With the Solo Flamenco Dance Co. performing at 9pm on Saturday 31 March. Spanish Flamenco at its best with 5 dancers, guitarist and vocalist. The performance costs R80.00, which will be added to the bill for guests eating at the restaurant. Booking essential as the restaurant has limited seating available. However, there will be lots of standing space for non restaurant goers. There will be dancing in Short Street afterwards to celebrate the Mediterranean!
BAR BAR BLACK SHEEP
022 448 1031
Short Street, Riebeek Kasteel
For Medfest info, visit the Medfest website, which includes all restaurant and cellar details.
MENU – TAPAS
Mejillones con vinagreta de tomate
Marinated mussels in a tomato vinaigrette from the western Atlantic shores of Galicia. These mussels feature heavily in the tapas bars of La Coruna and Santiago de Compostela perfect with and ice cold beer
Calamares a la romana
Crisp deep fried squid is served all over Spain in tapas bars. A restaurant is often judged by the quality of their calamares! This version is served with coarse sea salt and a pungent garlic and olive oil Alioli and lemon wedges
Lechuga fresca, la anchoa, huevo y ensalada con una vinagreta cremosa
Crisp lettuce, anchovy and crouton salad, creamy vinaigrette, rosa tomatoes, roasted peppers. A traditional salad from Asturias and Cantabria with anchovies ranked by the Spaniards up there with truffles and caviar
Tartas de cangrejo con salsa de tomate ajo y estragón
Crab tarts with garlic, tomato and tarragon from the Basque country where these little tarts show up everywhere in the pintxos bars of San Sebastian. Delicious!
Las pequeñas brochetas picantes moriscos
Small, spicy Moorish pork kebabs. The influence of the Moors on the cuisine of Spain is very apparent with its use of spices such as cumin, coriander and fennel.
Traditional Andalucian gazpacho. Originally the food of peasants working in the fields who would soak their bread and water and pound it with garlic olive oil and tomato. We have embellished it with croutons, Serrano ham, egg and cucumber.
White bean stew with sausages. This dish is famous for being enjoyed with cider and is gently cooked with white beans, streaky bacon, pork belly, saffron and butter.
MENU – MAINS
Marisco cocido con los puerros, las patatas y alioli
A small stew of mussels, prawns, home salted fish, potatoes, leeks and alioli from the Basque region. This dish is based on a classic soup called purrusaldo made with leeks and potatoes. The added alioli and saffron gives it a beautiful yellow colour.
Pimentón ahumado de pollo con salchichas
Smoked paprika chicken with hot smoked sausages and chickpeas. Chicken breasts pan fried in olive oil with smoked paprika, garlic, hot smoked sausages, chick peas and reduced with cream. Served with whole roasted red pepper.
Callos a la Madrilena
Madrid style tripe! This recipe hails from Asturias and Cantabria and this version is made with lamb tripe with added pork belly and chorizo and prominent flavours of Pimenton, nutmeg, bay leaves, garlic and chilli. Served with plenty of bread for mopping up the juices!
Conejo con Castanas
Rabbit stew with chestnuts. Before the arrival of the potato the starchy chestnut was an important part of Galician winter diet and much loved in stew like this! The rabbit is pan fried in olive oil and then gently cooked with tomato, Serrano ham, thyme, brandy, sweet sherry and roasted chestnuts
MENU – DESSERT
Buñuelos de hinojo con chocolate caliente, de espesor
Fennel seed fritters with thick hot chocolate
Orange caramelo cremas
Orange caramel creams
Tartas de manzana con queso de crema pastelera
Apple tarts with a cheese pastry cream