Top quality at About Thyme

Posted On December 18, 2010

I went to About Thyme for lunch.  The traditional complimentary glass of bubbly now features cava instead of prosecco (fortunate because I prefer cava on the whole).  I began with quails’ eggs perched atop a slice of black pudding.  Utterly scrumptious.

I went on to order baked seabass, done in a banana leaf on pandera potatoes with coconut milk and served with mango and green beans.  The fish was almost perfect, among the best I’ve tasted.  The wine choice was easy – more of the house cava.  An excellent lunch; it had real class.