Cozy up for fall with a Spanish affair at Chueca

With the temperature dropping ever so slightly to indicate the arrival of the fall season, contemporary tapas concept Chueca is introducing a limited special menu to get us ready for sweater weather with a Spanish flair. Designed by Executive Chef Jordi Vallés, the Autumn Menu (HKD 650 per head) boasts flavours of the Spanish sea and land.

The 5-course menu starts by presenting a tasting of three authentic Spanish dishes, Spanish Oysters served with pumpkin and “La Mancha” saffron escabeche sauce, the Seared Pork Trotters Terrine paired with Romesco sauce and a gem lettuce salad, and the vegetarian Spinach Canelón in a truffle béchamel sauce topped with crumbled Manchego cheese. To follow, a scrumptious selection of mains include the Pan Seared Foie Gras served with fresh figs and Oloroso wine and the Wagyu Ox Tail with Autumn roots topped with shaved truffle (additional HKD 80 per head).

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Ending on a sweet note, the Coconut & Berries is a refreshing concoction of coconut foam and fresh mixed berries served in a coupe glass. The special menu is an ideal meal for date night or a cozy dinner with friends that can be washed down with seasonal cocktails Pisco Cinnamon Cherry and Infused Tequila Pumpkin (HKD 160 per glass).

To celebrate the restaurant’s first anniversary, a special sharing menu filled with guests’ all-time favourites will be available during Chueca Anniversary celebration time.  At HKD 550 per head, the festival Chueca Anniversary Menu wows with an array of starters – the popular Chef’s Rusa, an umami bite of creamy potato, tuna and sherry marinated salmon roe, is served alongside the Tuna Tartare with avocado mash, seaweed and ikura. Hot item Homemade Iberico Ham Croquettes is also featured next to a punchy plate of deep fried Padrón Peppers.

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Taking the mainstage is the Carabinero Rice, cooked in a fragrant squid and lobster stock and filled to the brim with juicy Spanish king red prawns. Chueca knows the best desserts come in pairs, which is why the celebratory menu is rounded off with a homemade Flan de Nata as well as a Basque Style Spanish Cheesecake.