|
|
 |
| |
| Tapas to pass expectations |
NAVARRO’S is popular with locals and business neighbours
in well known Charlotte Street.
Categorising Navarro’s as a ‘tapas’ restaurant would
not do it justice.
Whilst the prices are reasonable and the variety and type of dishes
would be described as ‘tapas’ the quality and size make
them more of a restaurant.
The selection we chose kept coming: mushrooms sautéed with
garlic and rosemary, Spanish omelette, marinated tuna fish, roasted
peppers filled with crab and seafood, grilled sardines, fried fish
served with a coriander sauce and savoury pancakes served with crab
meat and herb. There were prawns in garlic, puff pastry filled with
tuna fish, green beans sautéed with garlic and ham, strips
of honey roasted lamb served on a bed of mashed potatoes and dried
apricots, topped with a eucalyptus honey and wine sauce, chicken
and ham croquettes, lentil stew with chorizo and vegetables (all
ranging between £3.85 to £4.95 for a good-sized dish).
There was charcoal-grilled Mediterranean prawns and wild mushrooms
served with a spicy Canary Island sauce (£7.95) and lamb brochette
served with ‘humble man’s potatoes’ – potatoes,
garlic, onions and rosemary (£10.55). The three of us enjoyed
their excellent house wine, Santiago Sauvignon Blanc (£10.95)
and we each tried a different liqueur: Licor 43 (£2.75) consists
of 43 secret ingredients, Pacharan Etxeko (£3.50) is the speciality
of Navarra made by macerating sloes in anis and a green apple Tilford
Liqueur (£2.75) made with natural fruit and spices.
Desserts include vanilla ice cream served on an olive oil biscuit
and topped with lavender honey, an Andalusian cream-filled roll
smothered in chocolate and a sponge base topped with assorted ice
cream sprinkled with nuts and raisins and liqueur, a home-made crème
caramel served on a bed of raspberry sauce and cream and crema catalana
– a custard-flavoured with lemon peel, cinnamon and vanilla
with a caramelised top (£3.50/£4.50).
We shared the Queso (cheese £4.50) that came with pumpkin
marmalade and quince compote. On leaving I spotted they sold the
quince paste. I highly recommend you keep it at home. It has no
preservatives and is made of quince, sugar and lemon and is ideal
to serve with cheese or nibble at tea time instead of the more fattening
biscuit option.
The restaurant has a cheerful atmosphere with beautiful tiled walls.
A basement makes it a cosy place for parties and Rebecca, the owner’s
daughter, is there to supervise and ensure all patrons are happy.
Navarro’s
67 Charlotte Street, W1.
020 7637 7713 |
|
Attitudes mature to English wine
WHEN Hugh Johnson published the first edition of his book Wine in
1966, there were three commercial vineyards in England.
FULL STORY
This Heath price hike is
just not cricket
THIS summer’s Ashes success didn’t just help us armchair types
suss out our full toss from our wrist spin.
FULL STORY
|
