LONDON - SOUTH KENSINGTON - CAMBIO DE TERCIO

Aug 6
2 min read

CAMBIO DE TERCIO

Under the excellent hospitality and guidance of Abel Lusa, Cambio de Tercio has been a long-standing favourite in South Kensington. It has become a leading representative of Iberian cuisine in London. Most fans of Hispanic culture consider it one of the best in the city.

On this occasion, we will begin with a glass of amontillado sherry.

Followed by pan cristal y cinco jotas de jamón ibérico de bellota 100% (Jabugo).

5 Jotas hand-carved, 36 months old, acorn-fed, Iberian ham, served with crispy artisan bread rubbed with fresh tomato and extra virgin olive oil.

Boquerones en vinagre con pepino y rabanitos (baby anchovies marinated in sherry vinegar, cucumber tartar & radish).

Patatas bravas elegantes (elegant spicy patatas bravas, made to Luis Navacerrada’s recipe).

Jamón croquetas (their famous ham croquettes).

Flores de calabacín (courgette flowers with a fabulous spicy sauce).

Aguacate con almendras tostadas (lightly roasted avocado, toasted almonds, lime & dill emulsion).

Baby brioche of Basque chorizo “txistorra”, light kimchi mayonnaise & onion crumbs.

Gambas al ajillo (Spanish garlic & chilli red prawns nestled beneath super thin fries).

Nigiri crujiente de salmón con salsa dulce de soja y chipotle picante (crispy salmon nigiri, sweet soy dressing & spicy chipotle).

Pulpo a la brasa, crema de patatas y vinagreta de chile, and alcaparras (grilled octopus, creamed potatoes, capers and chilli vinaigrette).

Pluma ibérica a la brasa con piña asada y ciruelas (grilled Iberian pluma (a cut from the shoulder of the Iberian black pig, the tastiest cut of Iberian pork) with roast pineapple, prunes, and chard.

Chuletas de cordera (grilled lamb cutlets with Catalan-style trinxat (mashed potatoes, spinach and chard), a little like bubble & squeak!)

A stunning Galician blonde old cow t-bone.

Served with roast potatoes & secret, special sauce.

Coulant de avellana con helado de vainilla (hazelnut coulant, ice cream & toasted hazelnuts).

Tarta de queso vasca (a soft and exceptionally creamy basque cheesecake).

Hot Spanish Chocolate & Churros Pastries.

We finished with a glass of Enrique Mendoza Moscatel and a carajillo, which is an espresso with a touch of brandy.

The extensive and diverse Spanish wine list features over 500 labels from nearly every wine-growing region in Spain. It includes a wide range of options, from the enjoyable cava by Juvé y Camps to impressive—and costly—reds such as Vega Sicilia Reserva Especial and Pingus 1995, which are notably expensive.

During the meal, we had a few beers, and

Don Quintín Ortega 2017 (90% Viura, 10% Malvasía) D.O.Rioja.

Everyone agreed that this was one of the best white Riojas we had ever tasted.

Two bottles of Muga Seleccion Especial 2020 (70% tempranillo, 20% garnacha, 7% mazuelo, 3% graciano). D.O.Rioja.