TABULA RASA
Latin for “clean slate,” Tabula Rasa is South Osborne's new addition from the Sous Sol crew. The concept evokes fresh ideas with old-world style. Colourful tiles and paintings of matadors…
Recent Posts
Hummus with Cranberries
Hummus is reimagined with a few unexpected ingredients in this recipe from chef Karli Smith. Cranberries and Grand Marnier imbue a festive touch. Chef Karli Smith Cordova Tapas & Wine…
Segovia Review (closed)
Segovia Segovia closed in May 2020 Neighbourhood: Osborne Address: 484 Stradbook Ave Entrées: $3-$25 Segovia Tapas Bar and Restaurant’s ability to thrive since its opening in 2009, is the consistent…
CORDOVA
Former cafe location has transformed into the Exchange District's latest open serving Mediterranean tapas and wines. Cordova is owned by two of Winnipeg's newest fans who recently relocated from France…
Medjool Date, Mascarpone, Maple Syrup, Pistachios
Chef Adam Donnelly Segovia These salty-sweet bites of heaven excite with a palate-pleasing, tongue-teasing combination of flavour and texture. Ingredients 1 500 ml container of Mascarpone cheese juice of 1…
Barbeque Pork Neck, Spicy Lime Dressing, Green Beans, Tomatoes
Chef Adam Donnelly, Segovia Tender, savoury pork neck pops with flavour while snap-fresh beans and firm, juicy tomatoes offer a taste of Manitoba summer. Ingredients Barbeque Sauce 9 Tbsp paprika…
Albacore Tuna a la Plancha, Mojo Rojo
Chef Adam Donnelly, Segovia Melt-in-your mouth slices of fleshy, albacore tuna are imbued with the pungent flavours of cumin and smoked paprika in this light dish from the Andalucía region of southern Spain.…
Sea Bream, Catalan Spinach, Chermoula & Aïoli
Chef Adam Donnelly Segovia This simple tapa from eastern Spain is great for the barbeque. Tangy Catalan spinach with its punchy piquillo peppers and creamy aïoli combined with the chermoula’s…