Pollack & Penedès Horafosca

We’re delighted to welcome Jacopo Romagnoli back to the Café de la Plage. This talented chef always has more than one trick up his sleeve, and to our great delight he offers us a line-caught pollack gently cooked in Lardo di Colonnata, accompanied by some coconut beans with Buchot mussels and Sakura vinegar. With a turn of the decanter, venue manager Lavinia Benazzo marries the fish with a Spanish white wine Penedès Horafosca Xarello, 2018, Can Descregut. “Its palate is silky, unctuous and has a lovely acidity that gives a fresh, deep effect. The final minerality picks up the salinity of Colonnata bacon and Bouchot mussels.” All that’s left to do is…