The casual Spanish restaurant aims to offer us a richer understanding of Spanish culture by introducing live performances and weekend specials in true Spanish style at its new VivoCity restaurant.
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There were a couple of highlights:
* Croquetas: Jamon croquettas made with a filling of creamy bechamel and chopped jamon. Topped with pieces of jamon.
* Piquillos Rellenos: A piquillo pepper is a variety of chili that is common to Spain. For this dish, deep-fried piquillo peppers are stuffed with a filling of ground beef, bechamel and onion, enveloped in a demi-glace sauce.
* Cojonudos: This tapas dish originated from the villages located near the border between the regions of Castile and La Rioja in Spain. At Tapas Club, a slice of crisp Chapata bread is topped with Fermin Chorizo - a dry-cured sausage made from the famous Iberian pork of Spain, and a fried quail egg.
* Bocata de calamares: An iconic Tapas dish from Spain, a brioche bread roll is filled with deep-fried squid rings, served with a classic alioli sauce and a touch of a spicy red sauce for a punchy finish.
* Filete De Ternera: A medium-rare serving of grilled pork accompanied with a dollop of homemade garlic aioli. This dish is served with a side of lightly-salted asparagus.
* Pulpo A La Brasa: Pulpo a la Brasa features a beautifully charred grilled octopus imported from Spain and served with paprika oil, pimenton powder and a side of garlic aioli. This dish is served with a side of crispy potato wedges.
* Arroz Negro: Squid ink paella with cuttlefish and clams. The rice is cooked al dente in a flavourful seafood stock that gives a full bodied, rich and briny flavour.  The rice is served with dollops of garlic aioli, best stirred together before serving for a creamy finish.
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📸: @tapasclubsg