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2014-06-11
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There's consistent cause for celebration whenever a Spanish restaurant opens in KL, especially one that ventures beyond the staples of meatballs, olives & button mushrooms to brave the fearsome realm of pig's head recipes.Try the tapas: Nexo's aforementioned pig's head emerges in fine, fried form, essentially fleshy croquettes coupled with pickles & garlic aioli (RM17 before taxes). An acquired taste, but all offal is, after all.Sardines prepared with sherry & garlic (RM15). The rest of the tapa
There's consistent cause for celebration whenever a Spanish restaurant opens in KL, especially one that ventures beyond the staples of meatballs, olives & button mushrooms to brave the fearsome realm of pig's head recipes.
Try the tapas: Nexo's aforementioned pig's head emerges in fine, fried form, essentially fleshy croquettes coupled with pickles & garlic aioli (RM17 before taxes). An acquired taste, but all offal is, after all.
Sardines prepared with sherry & garlic (RM15). The rest of the tapas selection comprises temptations ranging from octopus with potatoes & paprika to mussel-&-prawn croquettes with spicy tomato sauce.
Squid cooked with its own ink, caramelised onions & rice crackers (RM18). Or try calling it by its more evocative Spanish name, "chipirones en su tinta."
Moving on to main courses: Nexo's bacalao (RM57) is worthwhile, well-executed salted cod loin, moist & meaty with bacon, polenta & a buttery blend of Roncal cheese & lemon.
For folks strictly NOT on a diet: Suckling pig confit (RM52), as fatty as imaginable, with pork jus & a carb-laden potato gratin. The grilled asparagus can only sit by helplessly.
Sangria costs RM26 by the glass & RM90 by the jug, offering slight savings for folks who order the latter & plan to drink a lot.
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