Back to Blog

Your Spanish report...

Hola mis amigos!We have shaken things up a lot following our trip to Spain in June! The crew have all returned brimming with ideas, inspiration and new tattoos [not me]. Head Chef Bouwer has pretty much ripped up the old menu and introduced many new delicious plates that are a riff on what really moved us while we were away. That doesn't mean to say that I have managed to duck out of my daily bread making duties. Nor have your favourites disappeared: the goats' cheese croquetas or the lamb and f...

We're back!

Yes, it's time to file our report regarding the Casita Miro staff trip to Spain. We thought it might be more meaningful to present our conclusions first, and then promote the detail soon! We have three main findings:  1) Food is fun! A dinner designed by the Adria brothers hid canapes in flowers, magical boxes filled with dry ice and caviar, and gold plated Jamon 2) Food and wine are best served to you by Circ de Soleil performers 3) Do NOT try to eat your body weight in Pulpo (Octopus), it...

Casita Miro's SRG expedition necessitates Winter service break

Casita Miro has established the Spanish Research Group (SRG) to investigate food, wine and cultural trends in Spain. The program of travel requires that Casita Miro be closed for a period of three and a half weeks in June. Casita's last day of service will be lunch on Queen's Birthday Monday (June 3rd), and will re-open for lunch on Friday, June 28th. The SRG recommends seeking professional counselling for any readers suffering a lack of Goats' Cheese Croquetas. A "stiff upper lip" is also...

Announcing the foundation of Casita Miro's 'Spanish Research Group'

As part of the on-going program for excellence, it is with pleasure that Casita Miro announce the establishment of the 'Spanish Research Group', intended to facilitate an in-depth study of the food, wines and culture of Spain. Members of the Spanish Research Group (SRG) include proprietors Cat Vosper and Barnett Bond, Head Chef Rensha Bouwer, Assistant Winemaker George Bond, Floor Manager Kim Elliot and Sommelier Orlando Hansen. A rigorous program of menu testing, wine tasting and cultural excha...