LOCATIONAt the Hilton Hotel South Wharf, next to the Convention Centre. As easy walk from the Exhibition Centre.
PROFILED BY DE GROOTS MEDIAWithin the stylish depths of South Wharf’s Hilton, the Sotano bar and the Nuevo 37 restaurant take on a decidedly Spanish twist. With modernity at the foreground, the large bar is all angles and textures, with a feature tower for cheeses and Spanish ham. The restaurant is softer but equally textural and very elegant. The menu is crafted by Michelin-starred chef Ramon Freixa who hails from Barcelona and is renowned for his technique and passion. (You’ll notice his signature on the dining ware.) Quite unlike any of the more conventional city Hiltons, this hotel is bringing Barcelona to the Docklands.
The bar serves traditional tapas dishes which are perfect for sharing and matching with drinks – try the flavoured olives and some razor clams, or take the opportunity to nibble on a range of Spanish hams. The restaurant menu encourages a heartier affair with degustation menus and dishes such as the reef fish with black olives, potato roast and bell pepper, and the rather interesting “big duck” hamburger with mustard ice-cream, Idiazabal cheese, red onion confit and toasted wholemeal bread. The signature dessert is an experience itself and not to be missed. Labelled “a world tour through chocolate” discover the textures, tastes and colours of no less than 72% chocolate. The wine list is considerable, and it may be useful to talk to the knowledgeable sommelier to help you find the perfect drop.
Rita Erlich, May 2009