Our second visit to Excellence!
Based in the Carihuela, Torremolinos and it was perfect timing as we have a show valentine night so we got in the night before as its sold out valentine and most importantly we got to check out the new menu which had some lovely little additions.
We had the wine pairing option which id highly recommend. The night was hosted amazing with the excellence crew giving full in depth of the food and drinks.
Nine courses and the most amazing food and im not heavy on seafood but the seafood platter has to be my favourite!!! The infused mussels are top notch.
The food is absolutely outstanding make sure you dont eat! I had a burger for dinner and had to eat a packet of scampi fries lisa had in her bag in the wait time in between! But the food and drink put me to my limit! The drinks was paired amazingly and the palette cleaner in the middle was bang on! Here are the drinks that we drank along the way!
Thank you Jack, Grant and the crew this was a very memorable evening.
We was invited next door in Eltons to watch Jacks show which is a great mixture of music from 50’s to 90’s plus same great Elton John hits! Followed by karaoke.
We watched the show and headed back to torremolinos which is a 5 minute cab ride.
Course 1 – Under the sea: A seafood extravaganza including pan fried tiger prawns in a homemade garlic and parsley sauce, Scottish mackerel on scottish oatcakes and garlic shoots, mini blinis with smoked salmon and caviar. Served with a sharp and tarty glass of new Zealand Marlborough sauvignon blanc *For non seafood lovers we offer a mixed cheese starter with goats cheese in filo pastry fried in sesame oil with honey, a white cheese fondue emulsion
Course 2 – From the East: Asparagus and coconut curry soup served hot, topped with an almond crown, served with a home made herbacious roll and butter.
Course 3 – From the lake in the forrest: Duck liver Pate dipped in gold and served on a cripbread with redcurrant foam. This is served with a dry rose granach from northern Spain.
Course 4 – From the deep sea: Atlantic cod served with avocado relish and crispy chorizo. This is accompanied with a fabulous German Reisling by Claus Jacob.
Course 5 – Chefs cocktail. Lemoncello and minty frothy sorbet
Course 6 – From the farm: Crispy belly pork served with caramelised onion, on a parsnip puree. This is served with a high quality verdejo from Rueda.
Course 7 – From the field: Deconstructed Beef Wellington. The finest part of 21 day matured fillet steak served medium rare over a light pastry casing containing fois gras, truffle pate, and Spanish cured ham, topped with a red wine jus and rosemary. Served with a glass of Juan Gil 2021 reserva red wine.
Course 8 – Dessert teaser: Caramel miso and sea salt ice cream served on a tuille pastry
Course 9 – From outer space: A rich Caramel cheesecake with revolving planets drenched in amaretto and coffee liquer.. A dessert truly out of this world. This is served with a rich Ruby Port.
To finish the meal we invite you to a cocktail, unless requested otherwise this will be an espresso martini to give you that caffeine hit.
9 Course tasting menu €49.95pp
6 High quality somellier edition wines €25pp