Ramon Freixa, renowned Spanish culinary star and Nuevo37 executive chef, will showcase a bold, authentic New Catalan offering of unique and diverse tastes, textures and temperatures.
The evening will feature a seven-course degustation presented and discussed by Ramon, with each course complemented by exceptional and rare wines opened by hotel sommelier Josh Fraser.
We have enjoyed our meals at Nuevo 37 so when we saw that Ramon Freixa was hosting a dinner as part of the Melbourne Food and Wine Festival there was no question that we'd have to attend and keeping us company are PJ and Sam.
We begin with glasses of NV Segura Viudas Cava as we enter the room and when seated a serving of snacks arrive
Sam waxed lyrical about the black pudding liquid croquette and then we had to tell her it was black pudding. Good thing is that she still enjoyed it.
Such a simple idea but oh so delicious - it's playful, a grown up version of those sesame seed sweets.
Before the first of our proper courses came out Ramon came out to say a few translated words
What struck us is that he seemed to be the opposite of all those serious almost sullen portraits you see of him on the Nuevo site - he was quite bubbly and enthusiastic and you certainly didn't expect him to be wearing hightop converse sneakers.
To drink: 2007 L'Olivera Blanc de Magres, Parallada
Besides using different types of tomatoes, they are presented in all manner of ways, sorbet, confit, stock, cooked, raw - it's a dish that celebrates the very essence of tomato.
To drink: 2007 Pazo Pondal, Albarino
If the crayfish was any fresher it would have shuffled off the plate - in this dish we cut to the chase and enjoy the cray at it's purest form, there's nothing on the plate that overpowers the cray.
To drink: NV Lastau Amontillado
Life doesn't get much better than a 63 degree egg and the onion, much like the tomato, is presented in different forms and different treatments. This is a dish that makes you swoon.
To drink: 2007 McArthur Ridge Pinot Noir
Beautifully crisp skin and the flesh flakes with ease.
To drink: 2005 Remelluri Reserva Tempranillo
The lamb shank was as tender as it could be and what I found most interesting was just how well lime works with lamb, it's not a flavour I would have chosen before tasting this dish.
To drink: 2008 Marcarina Moscato d'Asti
Another interesting partnership matching peppered marzipan with cheese and the earthiness of the mushrooms and beetroot.
To drink: NV Alvera Solera 1927 Pedro Ximenez
This is the dish Paalo wasn't too keen on due to Tonka beans but after the first mouthful he was converted.
Hilton South Wharf
2 Convention Centre Place
Phone: +61 3 9027 2126
Dinner - Monday to Saturday - 6pm to late