There’s no denying it, Spring has finally zinged and with it comes a host of fresh new dishes on menus at bars and restaurants throughout the city.
We’re particularly loving the look of the new additions at Bar Pez, where one tempting dish sees them marrying Hake Ceviche with the distinctive spring flavours of rhubarb.
The accommodating staff suggest pairing this dish with Albamar “Albino”, a rare Caino Tinto made in the ‘Blanc de noirs’ style, while the zingy minerality of Savagnin from winemaker Marie Pierre Chevassu-Fasenet goes nicely with another newbie at the Kevin Street bar – a delicious dish of Cockles with Wild Garlic.
Nice!
