La Boca and James Squire collaborated on a special dinner that involved a feast of full of beer and all sorts of Argentinian delights. Head Chef Nicolas Arriola had put six beers, one cider and seven courses on the menu for the night, and boy were we excited.
The first board of Argentinian-style street foods came out and consisted of stuffed octopus and Tamales. The octopus was slow roasted, stuffed with its own tentacles and served with house-smoked chorizo, making for a succulent treat. Tamales are a traditional dish of corn husk stuffed with prosciutto and corn and La Boca’s tasted delightfully sweet, creamy and substantial. These were paired with the Nine Tails Amber Ale.
Next up we had lamb carpaccio and beef empanadas. The lamb pulled apart easily and had a very delicate, palatable flavor. The empanadas have been a favourite of ours from other trips we’ve made to La Boca, and this time was no exception. The flakey little parcels were crisp on the outside and the filling was delightfully tender. These were paired with Rogers Beer and the Hop Thief American Pale Ale.
Mains consisted of pork belly and pork rib-eye steak with roast apple. The pork belly was superb, with just the right amount of fat, perfectly cooked so it was juicy and presented with a gorgeous piece of chewy cracking on top. The steak was quite fatty and a little tougher, however some digging around found a few nice mouthfuls that were complemented by the sweet, roast apple. These were paired with Little Creatures IPA and Orchid Crush Cider.
Dessert time! The best dessert to have after a heavy, grilled-meat meal is a rich, gooey chocolate creation. Chef Nic served up exactly that, in the form of the chocotora (aka a traditional creamy Argentinian cake) that had chocolate sauce pouring out of it and fresh berries to take the sugar edge off. Both the Jack of Spades Porter and the Southwark Stout were paired with this.
Keep your eye on La Boca’s News for upcoming events that you can dine at too!