We want to start the first Cork&Cuisine chapter of the year spicing thing up!
There’s an undeniably Latin wave that’s making its presence felt in the world’s restaurants and culinary trends.
The South American culinary scene is not only varied and innovative but is also on the up.
Join us for a celebration of South American fine dining as Chef Antonio De Angelis presents a special four-course dinner featuring Latin-American flavours in:
Cork & Cuisine: Caliente!
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1st Course: Scallop ceviche
with tempura avocado
2nd Course: Chicken empanada
with pico de gallo salsa
3rd Course: Beef striploin with chimichurri sauce
and roasted market vegetables
Dessert: Mango mousse
with passion fruit coilis and caramelized piannapple