- Patacon Con Hogao (Green Plantain)
- Papa Griolla Con Suero Consteno (Roast Potatoes)
- Crema Bogotana de Ahyumaya (Pumpkin Soup)
- obrebarriga Chorreada Del Altiplano Cundiboyacense (Flank Steak)
- Cazuela Arriera de Frijoles (Beans)
- Encocado de Pescado y Camarón de el Pacífico Colombiano (Fish)
- Postre Tres Leches De La Abuela (Cake)
- Colombian Oblea (Waffle)
We were off to a great start to our Colombian feast with a trio of entrees. The traditional Patacon Con Hogao was simple yet delicious. Pressed from green plantain and deep fried, the thin, crisp plantain offered an excellent crunch coupled with a hint of chewy texture. Served with sour cream, guacamole and a Colombian Hogao sauce rendered from tomato and onion, this was certainly an appetising start to our meal.
We also enjoyed the Papa Griolla Con Suero Consteno. The adorable little yellow potatoes were roasted just perfectly. The light, almost fluffy centre was enclosed by a nice crisp skin. Dipping the lightly salted, fluffy potatoes into the tangy sour cream created the most amazing flavour. Delicious.
The Crema Bogotana de Ahyumaya didn’t disappoint either. The soup was beautifully rich and creamy. A hint of ginger mixed within added a tinge of spice and earthy sensation, while the crispy potatoes scattered on top created an amazing textural diversity.
Our mains consisted of the Sobrebarriga Chorreada Del Altiplano Cundiboyacense (Flank Steak), Cazuela Arriera de Frijoles (Beans) and Encocado de Pescado y Camarón de el Pacífico Colombiano (Fish).
The Cazuela Arriera de Frijoles were simply irresistible. Topped with crunchy pork crackling and flavourful chorizo, the mixture of soft, almost gooey beans were full of flavour and offered up an amazing, hearty sensation. This was nicely paired with crumbly rice and a chewy piece of arepa to soak up the beautiful sauce. Hearty and tasty.
Our favourite of the evening was undoubtedly the Encocado de Pescado y Camarón de el Pacífico Colombiano. The grilled fish fillet was incredibly fresh, offering a sweet, meaty sensation and was incredibly tender and juicy. The fillets were nicely accompanied by fresh, crunchy prawns and all tied together by a creamy, coconut and herb sauce. Our side of incredibly crispy fried cassava sticks were the perfect sponges to mop up all the juices.
The Sobrebarriga Chorreada Del Altiplano Cundiboyacense also impressed. The steak itself was of good quality, served with an amazing cheese and cream sauce that was rich and very flavoursome. The beef itself carried great flavour, though was a tad tougher than expected.
We rounded off our meal with the Postre Tres Leches De La Abuela and a Colombian Oblea. The Tres Leches cake was made with three different meals, hence the name, and created a dense yet spongy texture which perfectly soaked up the sweet, creamy sauced served alongside.
The classic Colombian Oblea certainly didn’t disappoint either. The simple yet elegant presentation made way for some absolutely phenomenal flavours. Sandwiched between the two crisp waffle biscuits were a mixture of Colombian milk caramel, cheese and berry jam. The salivating balance of sweet and savoury made every bite as delicious as the next, and it’s no surprise this was the childhood treat for all Colombians growing up!
Being our first foray into Colombian cuisine, we unfortunately cannot vouch for the authenticity of be food we sampled today.
However, we can definitely guarantee that Club Colombia offers a thoroughly amazing and utterly irresistible dining experience from start to end.
Coupled with warm South American hospitality and live music, we are certain that this is the place to immerse and indulge in Colombian culture!
Would Penguin Eat Again?
You bet! We can’t wait to be back!
Pegnuineats would like to thank owner Diego for inviting us to Club Colombia, and sharing a piece of Colombia with us.