Maxim’s restaurant in Moraira is a favourite venue of not only the Dining Out group but also other U3A groups. So, for our evening dinner on the 18th November it was decided to have a slight change from the usual 3-course meal format.
Maxim provided a tasting menu of 5 courses for us, so there were no difficult menu choices to make. As usual, there was a welcome glass of cava, before 62 hungry diners settled down to their tables for the meal, with a house tapita and bread and aioli to begin with. There followed 2 starters: first a dish of 3 langoustines on an apple mille-feuille and walnut praline, followed by what was described as a beef and pork pie. The pie was more like a slice of a large sausage roll, with lovely crisp pastry and a Gloucester sauce. After a pause with a refreshing lemon sorbet, the fish course of a superbly cooked tender piece of Icelandic cod with piquillo pepper sauce and haricot beans was served, followed by a meat course of suckling pig terrine with seasonal vegetables. We finished with 2 desserts on one plate, so I guess we had 8 fairly small courses in all.
As we have come to expect from Maxim, the cooking of the food, the presentation and the service was outstanding fully justifying its reputation as one of the best in Moraira.
The feedback from the diners on the evening was that this was a very successful evening.
The hosts for the dinner were John and Meri Snell.
