In Spain's Catalonia region, from where Aqua Beijing executive chef Jordi Valles Claverol hails, a piece of chocolate is often added when cooking game. 'The flavour of game can sometimes be a bit strong but when you put in the chocolate the sauce becomes smoother and the flavour less aggressive,' Claverol says. So, when The Parlour restaurant, at Hullett House, asked Claverol to create a brunch menu of five dishes and a tapas buffet in celebration of Spain's National Day, October 12, he didn't hesitate to include a taste of home: braised oxtail with dark chocolate sauce, pickled beetroot, wine-marinated plum and sweet potato. Other dishes he selected include chorizo and poached egg balanced with crunchy potato slices and caramelised onion, and a seafood soup with succulent shellfish and fish fillet. Claverol suggests starting off with some of the cold tapas dishes, such as gambas al ajillo (garlic shrimp), before moving on to one of the five main courses. And as no tapas experience would be the same without a splash of alcohol, there will be free-flowing Veuve Clicquot champagne and red and white Sangria to help wash everything down. The Spanish tapas weekend brunch (HK$548 per head) runs every Saturday and Sunday from 11am to 3pm until October 30 at The Parlour (Hullet House, 1881 Heritage, 2A Canton Road, Tsim Sha Tsui). For more information, call 3988 0101.