The Spanish Rabbit Confit consisted of Spanish rabbit cooked in a garlic olive oil confit with rosemary and mashed potatoes paired with Castillo Rodafuerte Arien 2014 white wine.
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The rabbit was cooked in a very low heat for long hours to ensure the flesh tenders well. As rabbit is quite a lean protein, the confit did it justice by the slow cooking. The flesh was perfumed with spices, and came apart with the tug of a fork. The mashed potatoes were fluffy and made a good side to the delicate rabbit. Would order again.
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💵 RM188.00 / degustation
💫 4 / 5
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