La Tasca’s New Winter Menu

New Dishes Pep-Up An Already Tasty Menu

Since its rebranding last autumn, La Tasca’s gone from strength to strength, says Leo Owen, after sampling its new winter menu …

I’m uncharacteristically early, having over-estimated my walk to La Tasca, spurred on by the 
promise of sangria. Having successfully re-branded itself late last year, the chain is now launching
a new autumn/winter menu and has invited a group of writers along to sample its newbies – I’m lucky enough to
 have made the list.

The lights dim as I descend the stairs. I’m the first to arrive and momentarily feel a bit like a celebrity surrounded by PRs and restaurant staff, all keen to introduce themselves. My “guest” arrives and we strategically position ourselves beside the snack table, miserably failing to leave the plates of manchego triangles and expertly cut Jamon alone. My “plus one” recollects the quince jam she used to sell to accompany manchego when working at a delicatessen and the manager of La Tasca swiftly reappears with a plate of said item.

Four sangrias later and the room is full of captivated spectators listening to La Tasca’s executive chef, Antonio, explain how to make his Paella Valencia as one of his chefs, Keith, puts an impressive array of ingredients into a giant simmering pot. Antonio is clearly proud of the menu’s new paella selection, boasting he’s found the best ingredients and recipes, having toured Spain. As he explains paella’s ideal cooking time and Keith adds yet another ingredient, I’m relieved I’m being fed and don’t have to worry about such details.

While the paella cools, we’re distracted by a table showcasing some of the menu’s new additions. The Huevos Cabreaos is an interesting take on egg and chips but it’s the Romesco Chicken thighs, mini beef burgers and pan-fried duck wings that really get my attention. The burgers have a pleasing peppery kick and both thighs and wings almost melt in the mouth. I’m mildly disappointed I missed the pork cheeks but having already hungrily devoured a plateful of food, as the prospect of paella draws nearer, I start to think perhaps it was for the best.

I’m not a huge fish fan but having seen Keith lovingly create Antonio’s recipe, it feels rude not to try some and I’m relieved to be given a shell-free portion. The new menu thoughtfully caters for fussy folk like me, offering vegetable, meat and fish only versions of its more traditional Valencia Paella.

As the room starts to clear, I’m glad to be sitting next to a chirpy young man who represents La Tasca’s sauce range. There are goody bags to be had and he’s discovered the sauces are missing. Having earlier protected his place in the food queue, he makes sure both my “guest” and I leave with the full sauce selection. Attempts to recreate the chicken or Patatas Bravas seem much more likely than the paella – I’m clearly going to have to make a return trip to try their meat lovers’ version.