Our menus

Avoiding

A la carte

Every night from 5pm, kitchen until 8.30pm

Andalusian-inspired plates built around seasonal Australian produce. Order a few tapas, add something larger, finish on paella. There's no wrong order.

Tapas

Small bites, priced per piece

  • anchovy A pintxo on a stick: anchovy, olive and pickled guindilla pepper. Named after Rita Hayworth's character.

    6.5
    Sevillano olive, guindilla chilliA

  • corn Crisp-fried bechamel croquette. The test of any Spanish kitchen.

    6.5
    macadamia cashew feta, salsa verdeNG

  • de jamón

    7.5
    black garlic aioliDGHouse favourite

  • goats cheese A savoury biscuit.

    8.5
    walnut, hot honeyDN

  • spiced lamb Basque for a small bite, often on a skewer.

    14.5
    mojo verde, pickled onion

  • polenta A small open sandwich or bite on a base, eaten in one or two mouthfuls.

    10
    anchovy, goats cheese, mustard seedsDi

  • baked scallop

    14.5
    sobrasadaD

Entrada

To share

  • citrus marinated olives

    12
    pink pepper

  • pickled seasonal vegetables

    11

  • Dry-cured Spanish mountain ham.

    26
    45g, 18-month curedGD

  • cured meats tabla

    45
    olives, pickles, manchegoGDHouse favourite

  • cauliflower

    22
    almond cream, jamón, manchegoGND

  • Salt-cured, air-dried tuna loin from Andalusia, sliced thin. salad

    28
    1-month cured tuna, jamón, tomatoesA

  • Spanish blood sausage, rich and gently spiced.

    20
    Jerez caramelised onion, lemonD

  • Galician octopus

    30
    potatoes, onion, paprikai

  • kingfish Raw fish, thinly sliced and dressed.

    30
    salmon roe, avocado, passionfruitA

Larger plates, made for sharing.

To share

  • paella de marisco

    80
    king prawns, white fish, calamari, pipisMHouse favourite

    Cooked to order. Tell us early and we'll time it to the table.

  • braised pork cheek

    65
    saffron and brie risotto, PX jusD

  • pan roasted chicken

    50
    salsa criolla, braised baby cos

  • stuffed piquillo peppers

    45
    macadamia cashew feta, pine nutsN

Acompañamiento

On the side

  • añada spring salad

    16
    N

  • patatas bravas

    16
    aioli

Postre

Dessert

  • Spanish almond nougat, here folded through ice cream. ice cream

    16
    macadamia, almondsGND

  • basque cheesecake

    18
    poached rhubarbDHouse favourite

  • Don Lorenzo manchego

    18
    60g, accompanimentsD
Book a table(03) 9415 6101Download PDF menuHow we cook our paella

Almuerzo

Saturday and Sunday, 12 to 2.30pm · 49pp

A glass of house wine, your pick of entrada and a racion. Long lunch, sorted.

Vino

  • tinto de la casa or blanco de la casa

& Entrada

your choice of
  • salad: 1-month cured tuna, jamón, tomatoes
  • stuffed piquillo peppers, squacquerone, pine nuts
  • , Jerez caramelised onion

& Racion

  • Thick Spanish potato omelette.

Add on

  • añada spring salad
16
Book a table(03) 9415 6101Download PDF menu

Date Night

Wednesdays, for two · 49pp

Bread, two tapas, our seafood paella and dessert, for two. The midweek reason to get out of the house.

Pan

  • housemade sourdough, Chilled Andalusian almond and garlic cream.

Tapas

  • de fuet, bechamel, romesco
  • padron peppers, aioli

Paella

  • paella de marisco, king prawns, white fish, calamari, pipis

Postre

  • basque cheesecake, poached rhubarb
Book a table(03) 9415 6101Download PDF menuHow we cook our paella

Happy Hour

Every day, 5 to 6pm

$9 wines and a short list of tapas at the bar. Come for one, stay for dinner.

Tapas

  • citrus marinated olives, pink pepper, sesame
  • pickled seasonal vegetables
  • Sevillano olive , anchovy, guindilla (x2)
  • de jamón, black garlic aioli (x2)
  • goats cheese , walnut, hot honey (x2)

Vino

  • 2022 Lacrima Baccus Brut Nature Cava, Penedès (sparkling)
  • 2024 Angel Rodríguez 'Martínsancho' Verdejo, Rueda (white)
  • 2022 Manuel Quintano Labastida Rosado, Garnacha, Rioja (rosado)
  • 2023 Alfredo Maestro 'Viña Almate', Tempranillo, Valladolid (red)

Cerveza y copas

  • Wild Things Lager 4.3%, on tap
  • añada negroni: vermut, manzanilla, Campari
  • sangria de la casa: vino tinto, cola
Book a table(03) 9415 6101Download PDF menu

N, G, D: may contain nuts, gluten, dairy. A, i, M: Australian, imported, mixed-origin seafood. Our kitchen handles all of these, so cross-contact can occur. Tell us about dietary needs when you book. 15% surcharge may apply on public holidays. Menu changes with the season.