Celebrating J's hooding this weekend began with tapas (some highlights: tortilla, vieriras con salsa azafran (grilled sea scallops, spinach and saffron sauce), salman a la parrilla (grilled salmon, asparagus, tomato, basil and alioli) and ended with friends, a bottle of Villa Sandi Prosecco and a lemon mousse cake from Rolf's Patisserie. The latter was a particularly sublime combination.
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