Tasty tapas are taking over the café at The Wallace Restaurant on weekend evenings to celebrate its latest exhibition. The Wallace Collection has collaborated with County Durham’s Bowes Museum to present the El Greco to Goya – Spanish Masterpieces exhibition.
And to enhance the Spanish flavour, Chef Ben Tish has created a tapas menu specifically for the event. Ben was most recently the Chef Director and Partner for the Salt Yard Group, a group of 5 modern Spanish/Italian restaurants in Central London serving award-winning food in a relaxed environment. Ben’s focusing on opening a new solo project in central London.
On the below Friday and Saturday evenings, the museum’s café will transform into a tapas bar, with a selection of tasty dishes to try.
13th & 14th October
20th & 21st October
27th & 28th October
3rd & 4th November
17th & 18th November
Delicacies include crispy squid with green chilli and aioli, padron peppers with sea salt and romesco, warm octopus with smoked paprika and capers and roasted chorizo and piquillo skewers with marjoram and shallot dressing.
The exhibition, which will run until early January 2018, has also inspired a Spanish-themed wine dinner on Friday 3rd November. Hosted by Ben Tish, it will incorporate a three-course menu paired with wines chosen by Phil Barnet, Peyton and Byrne’s wine expert from Les Caves de Pyrene.
“There has been an incredible amount of interest in the El Greco to Goya exhibition, and we felt this was the perfect opportunity to showcase some of the incredible food our talented chefs are creating,” said Oliver Peyton, of Peyton and Byrne. “Ben Tish has come up with an innovative yet authentic menu to bring a taste of the Spanish sunshine to the cold, dark, winter weekends which we believe complements the exhibition perfectly. ”
Wallace Tapas Nights Menu
Padron peppers, sea salt and romesco
Crispy squid, green chilli and alioli
Roasted chorizo and piquillo skewers, marjoram and shallot dressing
Aged Manchego, guindilla and gordal olive pinchos
Jamon and Manchego croquettes
Piquillo pepper stuffed with salt cod, black olive and parsley
Warm Octopus, smoked paprika and capers
Grilled aubergine, sheep’s cheese, migas and honey
Gordal olives, goats curd and orange
Vermouth spritzer sweet or rose vermouth on ice topped with soda garnished with a slice of orange and an olive
Gin mare with tonic rosemary and orange
White Sangria- a seasonal mix of citrus and fresh white Spanish wine ½ carafe/ full carafe
Rodriguez La-Cave Manzanilla Barbiana served chilled
Rio Viejo Dry Oloroso served chilled
Pedro Ximenez Solera 1927 ( Bodega Alvear)
Blanco 1 –Albarino – gls/crf/btl
Blanco 2- Rioja Blanco – gls/crf/btl
Tinto 1- Mencia – gls/crf/btl
Tinto 2- Rioja reserve – gls/crf/btl
Rosado 1- Vivano rosado – gls/crf/btl