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Opera Tavern, London: Sunday roast review

Read our review of the new Sunday lunch menu at Opera Tavern, giving a Spanish/Italian twist on a traditional roast. Try whole chargrilled mackerel and roast suckling pig with Spanish bar snacks and salads, along with refreshing cocktails and a cracking dessert menu.

In a nutshell

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Opera Tavern has a new Sunday menu with a Spanish/Italian twist on the classic British roast.


Menu know-how

Before your roast for main course, choose a few bar snacks and sharing starters, such as crispy Iberico pigs’ ears, or play Russian Roulette with Spanish Padron peppers (the odd one is really spicy, so pick with care!).  We then suggest ordering a couple of side dishes or salads to share along with your mains. Our favourite was a grilled peach salad with goat’s curd.


Menu must-orders

The Sunday specials are what we went for, and they were both delicious. Suckling pig came with crisp outer crackling and an intense (but not overpowering) jus, served with an individual mushroom gratin: think a stack of thinly sliced potatoes and cepes layered with cream. For something a bit different on a Sunday, go for the outstanding fish. Whole char-grilled Cornish mackerel offset with a tangy burnt lemon purée on a fresh, crunchy bed of fennel and kohlrabi.


What we’re going back for

The puddings! We tried the rich, cold chocolate fondant with a salted caramel centre that’s spiked with Pedro Ximenex. The sherry adds a new element to cut through the richness, along with the espresso ice cream on the side.


What we loved

The Amalfi cocktail brings Amalfi Limoncello and Manzanilla La Gitana dry Sherry together in a refreshing Italian-Spanish combination – perfect as a palate cleanser before you nibble your way through snacks and tapas. Other desserts that caught our eye were dulche de leche arancini with Tonka cream, walnut tart with basil ice cream and poached gariguette strawberries, and affogato with PX and Raisin Ice Cream- a Spanish twist on a classic- but we’ll have to go back to try them.


By Alex Crossley


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