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menu

PARA PICAR

  • Freshly Shucked Pambula Oyster (1) Cava$5

  • Marinated olives - ‘variedades espanolas’$6

  • Spiced Almonds $6

  • Piquillo Pepper Filled With House Made Almond Cheese$6

  • Salt Cod Croqueta, Pear Aioli$6

  • Pan Con Tomate (2)$8

  • Ortiz Anchovy, Anchovy Spread, Lemon, 10
    Lodosa Piquillo Peppers, Tostada (1)

  • Scorched Padron Peppers, Smoked Salt 15

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CHARCUTERIA

  • Jamon Serrano, Buffalo Milk Curd, Fresh Peach, Black Olive Crumb$25

  • Jabali (wild boar salami), Mallorquina, Pork & Chestnut Embutido, Saint, Guindillas, Manchego, Toast$38

  • Wagyu Beef Cecina, Melon, Fragrant Mustard Seed Oil $30

  • Iberico Cebo - Jamon (leg) vs. Paleta (shoulder) 100grms$38

ENTREE

  • Chorizo 'Coca' Flatbread 19

  • Field Mushroom Carpaccio, Pine Nuts, Basil Oil, 19  

  • Charred Zucchini, Pecan Nuts, Mustard, Dill, 19

  • Olasagasti Anchovies, Hojiblanco Olive Oil, 19

  • Port Lincoln Sardines, Escabeche, Eshallots, 19

  • Grilled WA Octopus 'Galician Style', Kipfler Potatoes 30

  • Grilled Skull Island King Prawns, Nori Butter, Sherry (4) 36

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MAINS

  • Daily 'Market Fish', BBQ Cucumber, Green Tomato 42 Salsa, Aged Late Harvest Vinegar

  • Charcoal Chicken 'Josper Oven', Piquillo            38 Peppers 38Apricot, Walnut, Burnt Bread Sauce

  • Baked Bomba Rice, Smoked Tomato, Olive           30
    Peas, & Pine Nuts (V)   

  • Lamb Shoulder, Black Bean Puree, Pickled          44
    Mustard & Pumpkin Seeds (Until Sold)

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CARNE / BEEF

  • Basque Style Jack's Creek Angus Flank Steak (m/r) 44

  • Pasture Fed Wagyu mbs6+ ‘Hanger Steak’ (m/r) 58                Salsa Amarilla, Eshallot Agridulce

  • Cape Grim Ribeye 1.1kg, 6-Weeks Dry Aged, (m/r) 160 Espelette Butter (40 min - until sold out)

  • SIDES

    • Savoy Cabbage, Raisin, Almond, Manchego, Bread crumb $16

    • Roasted Cauliflower, Cashew, Cranberry, Capers  $16

    • Potatoes, Garlic, Parsley, Rosemary$12

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    •  

    • BREAD

      • Grain's Sourdough, With Extra Virgin Oil$4

  • CHEESE / DESSERT

    • 2 x 25  /  3 x 37

    • Valdeon - Soft Blue - Sheep/Cow/Goat - Esp $14

    • Los Hermanos - Wash Rind Espelette - Cow - Aus $14

    • Manchego 12 Months Semi Hard - Sheep, - Esp $14

  • 'Bunuelo' - Spanish Doughnuts, Catalan Cream & Blood Plum Jam $15
    ‘Selva Negra’ - Chocolate Tarta de Santiago, Cherries in Brandy,   $16     Oil Ice Cream, Coca Snap
     Basque Cheesecake, Blood Plum Jam         $16                                                       Affogato, Cookies & Cream Helado, Pedro Ximenez               $ 18 

  • HAPPY HOUR - 3.30PM TO 6PM

    • House Beer $5

    • House Wine (White, Rose, Red)$5

    • Sangria - White or Red$8

    • Margarita, Negroni or Aperol Spritz$10

    • Terms & Conditions Apply During Happy Hours. Please Ask Staff For Details

Function Menu $60pp  

(add glass of Cava on arrival $10pp)

 (add Croqueta del Dia $5pp)

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Marinated Olives 


Jamón Serrano, Buffalo milk Curd 


Portobello Mushroom Carpaccio, Pine Nut, Basil, Wild Mushroom Dressing 

 

Grilled Skull Island King Prawns, Nori Butter (1)


Roasted Chicken

 

Cabbage Salad 

 

Fried Potatoes 

 

DESSERT

 

Basque Cheesecake, Blood Plum Jam 

 

(each dish in the function menu is shared between 3-4 pp)

___________ 

 

Function Menu Deluxe $80pp  (3ppl or more)

(add glass of Cava on arrival $10pp)

 (add Croqueta del Dia $5pp)

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Marinated Olives 

 

Piquillo La Dosa, Almond Cheese (1)


Iberico Jamon Paletta

 

Chorizo Flat Bread 

 

Port Lincoln Sardines, Escabeche, Beetroot, Black Garlic 

 

Seared Scallops, Burnt Apple, Saffron Buttermilk (2)


Roasted Chicken 

 

Cape Grim Pasture Fed ‘Hanger Steak’ (m/r), Salsa Amarilla, Eshallot Agridulce 


Cabbage Salad 

 

Fried Potatoes 

 

DESSERT

 

'Selva Negra' - Chocolate Tarta De Santiago Cake, Sour Cranberries in Brandy, Olive Oil Ice Cream, Almond Tuille  

(each dish in the function menu is shared between 3-4 pp)

 ___________

CORPORATE FUNCTION (Alternate Drop)  $85pp

(add $10pp for glass of Cava on arrival)

 

ENTREE

 

Ensalada de Jamon, Seasonal Vegetables, Crème

 

Roasted Eggplant, Chickpeas, Pedro Ximenez Glaze

 

 

MAINS

 

Pescado del Dia "Market Fish", Green Tomato Salsa, Aged Late Harvest Vinegar

 

Basque Style Jack's Creek Angus Flank steak mbs3+ (m/r), Ajo Blanco

 

Fried Potatoes

 

DESSERT

 

 'Bunuelo' - Spanish Doughnuts, Catalan Cream & Blood Plum Jam 

 

'Selva Negra' - Chocolate Tarta De Santiago Cake, Sour Cranberries in Brandy, Olive Oil Ice Cream, Almond Tuille

 

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CANAPE FUNCTIONS AVAILABLE

 

40PP -  4.00PM TO 6.30PM

 

59PP - 6.30PM UNTIL LATE

 

ADD extra portions

50pp

70pp

        

bookings of 9 and over must go on the set menu

 

       Card surcharge 1.5%

 

    bookings of 10 and over            10% surcharge applies