Deli La Tasca in Galway’s West End has launched its new menu for spring 2019.
A highlight on the menu is a dish called Broken Eggs, a nod to the old Irish classic egg and chips. A combination of layers of potato with Serrano ham, a Foie Gras pate and two fried eggs, the dish comes served with micro greens from Little Green Growers in Galway.
The Spanish restaurant is open 6pm until midnight Tuesday to Sunday and specialises in small sharing plates, cheese and meat boards as well as wines from all over Spain.
Diners can enjoy prawns cooked in garlic, parsley and white wine; and chicken and chorizo with carrots, peppers, garlic, onion in a tomato sauce. There is a focus on plant-based dishes paired with and without meat such as the vegan lovers Andalucia Spinach cooked with chickpeas, garlic, olive oil, salt and sesame seeds; or the green asparagus with Serrano ham and mustard and honey drizzle.
For those who want a bigger portion, there are hearty dishes like roasted veal cheeks with dried fruits and black truffle mashed potatoes; while the Iberico pork ribs are cooked simply in mustard, honey and beer.
“We love seeing solo diners coming in and enjoying a taste of a few small plates, you can sit in our window, enjoy a glass of wine and watch the word go by whilst eating some of house favourite tapas like the patatas bravas, fried aubergines, our croquettes,” explained David Moreno Gonzalez, owner of Deli La Tasca.