• Led by Executive Chef Ferran Tadeo, La Rambla by Catalunya introduces a series of new dishes using rare seasonal produce sourced from Spain, Japan and throughout Asia

    La Rambla by Catalunya unveils an all-new spring menu by Executive Chef Ferran Tadeo. Using rare seasonal produce sourced from Spain, Japan and throughout Asia, the menu highlights authentic Catalonian flavours and classic tapas re-imagined.

    Beginning with the classics (Los Clasicos), La Rambla adds its own signature twist to the traditional Pulpo Gallego (HK$200). The smoky, Josper-grilled Galician octopus is served with truffled potato cream, burnt celeriac cream, migas, cured egg yolk and paprika. The addition of Papada Joselito, a type of naturally cured Spanish pancetta, injects the dish with tremendous flavour. Catalan Butifarra Sausage with Parmesan Rice (HK$260) is an original recipe by Chef Ferran Tadeo, featuring Josper-grilled Iberico sausage from La Prudencia in Spain with cheesy parmesan rice, topped with creamy Hokkaido uni and celery. Seafood lovers will not want to miss the Butterflied Spanish Red Prawn (HK$220), a 3XL carabinero fresh off the Josper grill and cooked to medium-rare, served ‘butterflied’ to expose its roe. Mop up the juices with some rustic-style toasted bread.

    La Rambla’s latest crowd-pleasing Bikini (HK$120) mini sandwiches feature crunchy suckling pig with spiced mango chutney, a heavenly contrast of flavours between two pieces of toasted bread. From the Meats section, the new spice-rubbed Pigeon de Racan (HK$380) is created with 12 days dry-aged pigeon from Racan de Verry in France, marinated in Chef Ferran’s secret recipe of spices. For dessert, the exploding molten lava Baked Brie Cheesecake (HK$95) is worth every bite, created with soft cow’s milk cheese and served with fresh wild berry jam.