July 20, 2013

Cava Restaurant @ Jalan Bangkung, Bangsar

On the quieter side of Bangsar neighbourhood, there stood a restaurant that serves really authentic Spanish and Mediterranean cuisine. This season, Cava Restaurant relaunches their new menu, with exotic flavours added into the dishes and all done by the chef consultant, the bubbly Chef Maria.

Tomato Shooter
This refreshing cold soup was light, not overly sourish, and just perfect as the booster for your appetite.

Pulpo a la Gallega
Spanish octopus with potato, lightly dusted with paprika. Love its chewy texture of the octopus and contrast-ly served with slice of potato.

Patatas bravas with Cava’s famous Chilli Padi Pesto
For the brave – spicy tomato and aioli.
Yes, the chef said it was for the brave as she has incorporated our local’s favourite chilli padi in the pesto. If you fancy spicy food, you will love this!

Grilled Asparagus with Romesco Sauce
A rich and fragrant sauce that is made of roasted ground almonds, roasted capsicums, olive oil, paprika and vinegar; this yummy sauce simply goes great with anything, with vegetables, corns, bread or even just the sauce alone! I wish I could have a jar of Cava’s homemade Romesco and scoop it just right from the jar or treat it as a jam.

Olives Villeroy with Creamy Pesto
Am never a fan of olives but Chef Maria’s version changed my perception towards olives. Olive is coated with bread crumbs and deep fried into golden brown, served with their homemade creamy pesto sauce.

While enjoying the tapas, one must not missed out the house’s signature drink – sangria. The tapas prepared were all great to pair with Cava’s Sangria, both Red and White Sangria; made with half dose of whiskey too! The red one is added with orange and lime juice for citrusy flavour while the white one has apple and lime juice in it.

Paella – Cava’s Specialty Arroz Negro
Squid ink paella with squid and prawns, with garlic aioli
It was intense with flavours from the sea, with head of prawns as stock and squids and prawns as condiments. Love the idea of using Japanese pearl rice in it. Every fluffy grain was soaked up with flavours, I couldn’t stop myself from munching the grains, and the flavours just lingered around in the oral cavity the longer I munched on them. I must say this paella, very good, the best in my list.

Cava’s Specialty Piqullo Peppers stuffed with seafood, served with creamy piquillo sauce and asparagus; paired with CVNE Monopole VIura 2011 (Rioja) White.

Sirloin – Australia Goulburn Valley – premium grass fed beef with freshly prepared sauces; paired with Altanza Le Altanza Crianza 2009 (Rioja) Red
Prettily seared in medium rare and I like it to go with the mushroom sauce & wild ceps and also the Chimichurri that is fragrant with spices. Not to forget to sip on the red wine after each cut of steak.

Sauces to accompanied the steak are namely Peppercorn, Gorgonzola, mushrooms & wild ceps and Chimichurri that is made of spices, olive oil and peanut.

Time to move forward to the sweet and refreshing ending. Chef Maria told us that every season, they have different types of deserts. Since it is summer now, dessert is made simple that night. Fresas Y Nata – Strawberry with fresh whipped cream, a simple refreshing summer dessert. Dessert was paired with Castillo Perelada CAVA Brut Reservation NV.