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

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

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)

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

    •  

    •  

    • 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

  • Banquette Menu 75pp 9ppl & over
    • Warm Marinated Olives
      Jamón Serrano, Buffalo milk Curd
      Stuffed Piquillo Peppers, Almond Curd (1)
      Zucchini over coals
      Port Lincoln Sardines, Eschabeche


    • Roasted Chicken
      Cabbage Salad


    • Flank Steak (m/r) & Fried Potatoes


    • Dessert of the day

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

CORPORATE FUNCTION (Alternate Drops)  80pp

 

  • Grilled Zucchini, Pecan Nuts, Mustard, Dill and Sherry Vinegar

  • Ensalada de Iberico Jamon, Seasonal Vegetables, Creme

  • ~~~~~

  • Charcoal Grilled Chicken, Piquillo Peppers, Apricot, Walnut, Burnt Bread Sauce

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

  • Patatas Fritto

  • ~~~~~

  • 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

  • ~~~~~

 

 

CANAPE FUNCTIONS AVAILABLE 

in the MARQUEE

 

40PP -  4.00PM TO 6.30PM

 

59PP - 6.30PM UNTIL LATE

        

bookings of 9 and over must go on the set menu

 

       Card surcharge 1.5%

 

    bookings of 10 and over            10% surcharge applies