Copa De Cava, Bar Topolski, Sticks & Sushi, Flavour Expats..
Beginning of March already and it feels like I have covered copious amounts of cooking, eating, experimenting in the kitchen and more! Here is a round-up of recent eats but first I have to mention my first blog post for JamieOliver.com which was my most happy day so far this year! Click on the above link to see my Mango Tarte Tatin Recipe.
Copa De Cava, Camino, London
Two weeks ago I visited Copa de Cava, based in City Thameslink. “It is the UK’s first dedicated and authentic cava bar and a real labour of love from the team behind Camino. Opened in May 2013, it’s nestled amid the brick vaults below Camino Blackfriars and is a beautiful nod to the atmospheric bodegas dotted across the Catalan region.”
I have visited the restaurant before for networking events but never as of yet to enjoy the food it has to offer. Richard the manager wonders in between the guests to explain about the cava we are tasting tonight and distinguish it from the normal cheap supermarket bubbly we have been accustomed to so far.
The restaurant even has a feature in the main area, where you can walk over clear glass to see below where the cava is stored, from months to longer depending on the type. The cava offerings here are extensive, they clearly know what they are talking about and it makes it unique to this restaurant.
From the first glass that gets poured, they are partnered with Spanish tapas style plates which compliment each other. Many of the dishes are not traditional here, but have an interesting twist, where as the Patatas Bravas arrived in hollow potatoes filled with spiced tomato fillings or the Tortilla Siglo XXI was a Spanish omelette in a glass, never before have I had an omelette in a glass. The latter was my preferred out of the two.
MENU:
VATUA COLETS BRUT Moscatel 50%, Parellada 40%, Gewürztraminer 10% ACEITUNAS GORDAL Plump Gordal olives, lemon zest, thyme, rosemary and cava vinegar
RAVENTOS BLANC DE NIT BRUT RESERVA Macabeu 55%, Xarel-lo 30%, Parellada 10%, Monastrel 5%
PAN CON TOMATE Toast, tomato, roasted garlic, extra virgin olive oil
CHACINAS Selection of cured meats: Teruel D.0. Jamón, Lomo lberico, Chorizo, Fuet
CONDE DE HARO BRUT (RIOJA) Viura 90%, Malvasia 10%
SETAS Abalone mushroom, garlic, chilli
TORTILLA SIGLO XXI Spanish omelette in a glass
PATATAS BRAVAS Potato rolls, brava sauce
RAIMAT GRAN BRUT (COSTERS DEL SEGRE) Chardonnay 60%, Pinot Noir 40%
CEVICHE Stone bass marinated in lime, chilli, coriander
MONT MARCAL RESERVA Macabeu 30%, Xarel-lo 40%, Parellada 20%, Chardonnay 10%
COCA RECAPTE Thin crispy pastry, roasted aubergine, red pepper, onion, anchovy
ALBARIÑO, MAR DE FRADES BRUT NATURE (RIAS BAIXAS) Albarino 100%
PULPO Octopus, olive oil mash, paprika (one of my favourite dishes of the evening) a rustic presented, large tentacle of octopus lain over saffron mash
RESERVA DE LA FAMILIA GRAN RESERVA, JUVE Y CAMPS Macabeu 30%, Xarel-lo 40%, Parellada 20%,
Chardonnay 10%
PRESA IBERICA Succulent shoulder of rare lberico pig, creamy pearl barley, lberico ham, Manchego
FILETE TARTARO Smoked steak tartare, potato crisps
LA ROSITA BRUT (CALATAYUD) Garnacha 85%, Shiraz 15%
LADRILLO DE CHOCOLATE Dark chocolate brick filled with white chocolate truffle mousse Another favourite of the evening, these melt in the mouth morsels were divine
Peanut Butter Cheesecake (A Nigel Slater Recipe)
Deciding to make this dish at home was an easy one! If you know me you will know I adore peanut butter and this cheesecake has the best of both worlds. A creamy, light, baked cheesecake with swirls of crunchy peanut butter and dark chocolate throughout on a chocolate digestive base (with more peanuts!) I recommend trying this recipe. 
Sticks n Sushi, Covent Garden
This is the second time I have been to Sticks n Sushi, I went to the Wimbledon branch here is my earlier review
Still a lovely experience, trying some new sushi on the menu, beautiful ebi bites, I could have eaten more of those! Plus delicious nigiri and Yakatori skewers for our sticks, however the ultimate reason I went there was to try the peanut butter ice cream, absolutely worth it, two scoops and one of matcha tea..
Flavour Expats, 8th March Pop Up nears…
So on Wednesday just gone I did a press night with other Flavour Expats Chefs, part of this great series of pop ups based in Hackney, where two chefs from different cuisines cook up a menu for guests. I am the first night to happen this Saturday 8th March, I will be cooking the Mauritian side of the meal with lovely French chefs for the France inspired side of the dinner. It will be a Mauritius VS French pop up and can’t wait to serve my vindaye dish (above) which went down well, plus more.. TICKETS LEFT!
Bar Topolski, Southbank
Totally random evening out with my lovely sister (but we love to try something new) we headed to Bar Topolski to try some cocktails and platters. 
“Topolski will serve food and drink day and night in the erstwhile art gallery of celebrated artist Feliks Topolski, whose works have been retained in the railway arch’s new incarnation” That’s exactly what it is, decorative, walls of art hang low as a backdrop for this cafe-cum art bunker, blaring out some hip Friday night tunes, with a projector screen lighting up the wall in the room.
Not a place to head for a quiet meal but somewhere for interesting cocktails, but I was more interested in the food platters. We had a meat one with parma, salumi, roasted tomatoes, pickles, bread, variety of additional cheeses, quince , olive oil to dip, it was delicious! The quality of everything was great, a fabulous snack to have while sipping on cocktails. I actually preferred this to our drinks. 
Wit some recommendations by our lovely waitress Valentina, we tried the Camomile & Honey Martini, Earl Grey Gin, Tarragon & Fragoli and finally the Southbank Centre Members, Mango & Vodka Lime Infusion.
Other Recent Mentions:
Kimchinary (KERB, Kings Cross) 
AMAZING Bulgogi beef burrito with kimchi rice, pickles! a MUST have..
My Dhall Puri supperclub at the end of last month was a success! Here are some images to leave you with…
Selina x
