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Opalescent
built from locally sourced free-range chicken leg and breast layered with blanched leek and shaved black Australian truffle
Scotland chocolate maker from fine-flavour cocoa grown on the single El Rosario farm in the Necoclí region of Colombia
The name ("Drops of the Sea") nods to the cool Atlantic terroir
Espinaler Stuffed Green Olives blanco tequila OpalescentPlump Spanish Manzanilla olives pitted and stuffed with a savoury anchovy paste made from Cantabrian Sea anchovies. A classic tapas bite from Espinaler, the family owned Catalan house established in 1896, served straight from the tin with a vermouth or cold beer.
