On Sunday March 10, Moro is staging the Gran Fiesta de la Calçotada for the first time, for lunch and dinner. The menu will include an aperitivo made with El Bandarra vermut, gilda and pan con tomate to start, then the ubiquitous charcoal grilled calçots with romesco sauce alongside a mixed hearty plate of chuletas de cordero (lamb chops), chorizo, morcilla and butifarra with white beans and alioli and to finish a delicious almond tart with Valencian orange and a digestivo of Paxaran. A short list of Catalan wines including El Xixarello and el Cabronet from Penedès is available for purchase to accompany the feast.

The calçot is a type of green onion from Catalonia, somewhere between a spring onion and a leek. The popularity of the calçot has given rise to the Calçotada – an annual gastronomical event in Valls and beyond, celebrating the seasonal harvest of the calçot. True to the Catalonian spirit, it is a great excuse to get together, talk, party and more importantly eat onions! Large bunches, fresh from the earth are grilled over an open fire until charred then wrapped in newspaper to steam through. The calçots are served on terracotta tiles, peeled with bare hands, dunked in rich romesco sauce made from almonds and peppers, and then devoured. Typically served with grilled meats and washed down with plenty of wine and vermouth.

For £60 per head, Moro diners can experience a taste of the Gran Fiesta de la Calçotada, a Moro first.

We will be hosting two services, lunch and dinner. Guests will be sat on shared tables as is the custom in the Calcotada.

• Lunch will start at 12.30pm (arrival from midday)
• Dinner will start at 6.30pm (arrival from 6pm)

*12.5% service chargeable on final bill*

BOOK NOW

MENU
El Bandarra vermut aperitivo
*****
Gilda (anchovy, green olive and pickled chilli pincho)
Pan con tomate
*****
Charcoal grilled calçots with romesco sauce
*****
Lamb chops, chorizo, morcilla, butifara
or
Salt cod, green peppers & potatoes
or
Wood roasted pumpkin, onions and crispy sage (v)
with
White beans, rosemary & sherry vinegar, alioli & winter leaf salad
*****
Almond tart, Valencian orange and Paxaran digestivo