Bar Galante – Gaucho Restaurants

Posted by on Mar 9, 2013 in FOOD | 567 Comments

It was one of those long and stressful days at work for me. So my visit to Bar Galante could not have fallen on a more perfect day. As soon as it came to end of play, I quickly grabbed my colleague and fellow blogger, Xtian, and headed straight out the door. We made a pit stop at Harrods for a spot of window shopping and retail therapy before heading over to Bar Galante.

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As we perused over the extensive list of cocktails, we were served with some bar nibbles of olives and nuts. I always love going to bars that offer you some snacks to go with your drink. In this case, however, I think they just knew that we were going to take a while to decide on which cocktail to go for first.

After a good few minutes and some well-thought deliberation, we finally chose our drinks for the evening…

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GALANTE – Rum blanco, dry vermouth, cherry brandy and Kirsch. Shaken and served straight up in a coupe. Named after Pichín who was known as ‘El Barman Galante’.

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CHA-CHA-CHA – Old Tom Gin, apricot brandy and peach purée. Topped with Champagne and served in a flute with two cherries.

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BON VOYAGE – Gin, vanilla liqueur, pomegranate syrup and fresh grapefruit juice. Shaken with ice and served in a tall sherry glass with a pink grapefruit twist.

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TORTA GALESA – Vanilla, nutmeg and cinnamon infused rum, mixed with fresh plum juice and sweetened with a few spoons of Demerara sugar. All shaken with an egg yolk (toddy style) and served straight up in a Champagne saucer. This is based on the ‘Torta Galesa’ Welsh cake, a typical dessert of the Welsh immigrants to Chubut Province.

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Before letting ourselves indulge in more cocktails, we decided it was time for a break. As our tummies were rumbling like crazy at this point, we had try out their culinary offerings…

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CONFIT DUCK – Slow confit of duck with shallots and garlic wrapped in a crispy puff pastry.
FRESH LOBSTER – Poached in Torrontès with lemon thyme, finished off with a white truffle and parmesan cream and wrapped in a crispy puff pastry.
HUMITA – Roasted pumpkin, sweet corn and onion with buffalo mozzarella wrapped in a crispy puff pastry.

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STEAK SANDWICH – Topped with Lancashire cheddar, tomato chutney, Malbec mustard mayonnaise and a fried quails egg served in ciabatta.
CEVICHE PLATTER – Freshly poached lobster with avocado, chilli and lemon served in a coconut sauce. Finest Yellowfin tuna with julienned apples, coriander and ginger in a sesame & soy dressing.

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MINI BURGERS – Topped with Lancashire cheddar, smoked bacon, chipotle chutney and served in a brioche bun.

With our bellies satisfied, it was time to order our last round of cocktails. To end the night on a high note, we each decided to go for a stronger and full-flavoured cocktail and some light dessert to seal the deal…

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CLARITO – Tanqueray 10 Gin and dry vermouth stirred and served straight up in a sugar-rimmed coupe with a lemon twist. Pichín made this drink for a guest that asked for ‘a man’s drink that is slightly sweet’. Originally created as a one-off, the Clarito is now celebrated around the world every September.

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ESPRESSO MARTINI – Vestel Vodka, Kahlua coffee liqueur, sugar syrup and a shot of Espresso. All shaken and served straight up in a Martini glass.

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ALFAJORES – Alfajores are classic Argentine sweets with many varieties, but traditionally a soft, light biscuit with a dulce de leche centre. Dulce de leche & coconut, Quince and Chocolate & dulce de leche.

My thoughts?
Part of the Gaucho family, Bar Galante is one gorgeous and decadent bar. This bar is a great place to visit with friends for an evening escape after work to wind down over a few sips of their creative yet authentic Argentine cocktails.


All my
,

Amanda