REVIEW: Secret Supper Club at Tapas Revolution Bath

We were lucky enough to be invited to Tapas Revolution’s Secret Supper Club last night (6th March), where there was a special evening of tapas and beer hosted by the restaurant founder Omar Allibhoy and beer producers Estrella Galicia!

Omar prepared an exceptional menu for the event, including over 7 tapas to share and dessert, which was all paired delightfully with various Estrella Galicia beers.

On arrival we received a welcomed a half-pint of classic Estrella Galicia and Omar Allibhoy introduced himself to all of the attendees, gave us a bit of history of the restaurant and clarified the agenda for the evening. We were also introduced to Mark from Estrella Galicia, who explained that the beer is the result of the Rivera family’s passion for beer since 1906, and is brewed in Galicia, Spain.

We were then taken through the restaurant to our seats where our hosts described the tapas and beer pairings in further details, informing us which beer pairs well with each dish. Omar’s knowledge and passion for Spanish food was evident in of all the details and ingredients of each carefully selected dish.

The main was comprised of a 7-course tapas style menu paired with 1906 Reserva and Estrella Galicia 4.7%, which started with Jamon Serrano Gran Reserva Selecta, Omar explained that the ham had been dry aged for up to 24 months, with the pigs having a natural diet rich in chestnuts in Galicia. The ham had an exquisite aroma, delicious juiciness and was slightly sweet offering an unparalleled flavour.

Next we had Smoked chorizo which had been stewed in Estrella Galicia beer. I think this goes down as my favourite dish from the menu, topped with chives each slice was absolutely jam packed with flavour and had a slight spicy kick. It’s clear to see why this dish is a national obsession in Spain!

The following dish was Empanada gallega pastry filled with tuna and peppers, this is a traditional Spanish pie that originated in Galicia. I wouldn’t usually opt for anything made with tuna, however it was cooked to perfection and blended faultlessly with the peppers and flavourful, crispy crust - definitely something I won’t disregard again.  

Next up was Galician Tetilla cheese gratin over toast and drizzled with honey. The cheese is a cow's cheese made in the region, it had a slightly bitter and tangy flavour which was perfectly complimented by the sweet drizzle of honey. As this had a softer flavour Mark explained that it pairs wonderfully with the 1906 Reserva Especial as it is a beer of strong characteristics.

Following this we had Fried Padron peppers, these are from the town of Padron in A Coruna, Galicia. This classic Spanish tapas is mild yet sweet and tasty, it was sprinkled with salt enhancing the pepper's flavour and adding a nice crunch. There was no need for any other garnish; simplicity and quality food at its best!

After the peppers was the most anticipated dish of the menu, Pulpo a la gallega Galician octopus served with potatoes and smoked paprika. Having never eaten octopus before I didn’t know what to expect; it was cooked to tender perfection and had a surprisingly meaty taste for seafood. With sliced potatoes and paprika the dish is simple yet mouth-wateringly tasty, and has now become one of my favourite seafood dishes!

Lastly we had Tortilla de patatas made with corn fed Galician eggs. This dish which has very few ingredients but each one was used to create an omelette that had bags of flavour. The soft potato gave it texture and depth and it was slightly soft and gooey in the centre, complimented by a creamy garlic mayo dip.

These dishes flawlessly paired with 1906 and Estrella Galicia 4.7%. The 1906 Reserva Especial came out on top for me, it’s an elegant and perfectly balanced lager made from carefully selected malts and hops, providing a good balance of aroma and bitterness. Although it’s a stronger beer at 6.5%, it doesn’t have the roughness usually found in drinks of the same alcohol content.

After all the delicious tapas, it was time for dessert! We had a heavenly chocolate fondant which was made with Black Coupage beer topped with raspberries. Oozing with warm gooey chocolate and a slight orange tang this was to die for! Paired with this was Estrella Galicia’s 1906 Black Coupage, the flavour had soft notes of chocolate, coffee and liquorice making it a flawless match for the dessert.

The evening came to an end and we left feeling very satisfied having enjoyed every delectable, mouth-watering dish and learning many things about Spanish food and Estrella Galicia. Omar and Mark were extremely accomodating and happy to answer any questions - we couldn't have ask for better hosts!

After having this menu, we will certainly be back at Tapas Revolution to see what other dishes culinary genius Omar Allibhoy has brought to the table. We truly experienced a little bit of Spain!

For more Secret Supper Club dates at Tapas Revolution please visit www.tapasrevolution.com/whatson-bath/.