Originally Posted by Oaxaca

Had the beef carpaccio starter and beef cheeks mains recently. Carpaccio was decent, albeit served super-cold, so had to leave it a few minutes to let some flavour develop. I would have it again. Beef cheeks were average, perfectly edible but at best CW rather than F for me. Couple of pics below if it helps.

The Ch. Fieuzal is pretty good. I wouldn’t stretch to excellent, but worthy of its price point. I didn’t try the Rioja, but BA’s budget is never going to stretch to a Rioja that would be at the same level as the Fieuzal. Not to say the Rioja would be bad, but unless you’re a massive Rioja lover, I’d take the claret over it. Or try both, why not? Perhaps also worth considering the Pinot Noir if you have the carpaccio, more of a good pairing thing (for me) than an amazing wine, though it’s decent enough.


Beef carpaccio with truffle crème fraîche & asparagus


Beef cheeks with herb jus and Mediterranean vegetables