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The word tapas comes from tapar, Spanish for ‘to cover.’
The story goes that little plates of food were once used to cover glasses of wine between sips. Then somewhere along the way, the cover became the main event.
Today, tapas is simply a way of eating that reflects the culture of Spain.
The word tapas comes from tapar, Spanish for ‘to cover.’
The story goes that little plates of food were once used to cover glasses of wine between sips. Then somewhere along the way, the cover became the main event.
Today, tapas is simply a way of eating that reflects the culture of Spain.
diverse, vibrant & meant to be shared.
diverse, vibrant & meant to be shared.
PICAR — SMALL PLATES.
MANCHEGO 12 months semi-cured sheep cheese, crackers & santa teresa quince paste V, GFO 18
CABRA locally sourced goat’s milk cheese, spanish grissini & fig jam V, GFO 18
MEZCLA traditional spanish cheese of sheep, cow & goat milk with crackers & guindillas V, GFO 18
ACEITUNAS ALIÑADAS mixed marinated spanish olives VE, GF 8
SOURDOUGH 2 slices of toasted sourdough with extra virgin olive oil & plum salt VE, GFO 7
PAN CON TOMATE grated tomato, garlic, olive oil & 3 slices of sourdough VE, GFO 11
QUESOS assorted spanish cheeses, marinated olives, quince paste, crackers & grissini V, GFO 35
GILDAS (3) spanish boquerones, white anchovies, green olives & guindilla skewers GF, DF 15
MARISCOS — FROM THE SEA.
OSTRAS DEL PACÍFICO (2)
served natural or with cava vinegar GF, DF 12
CEVICHE DE ATÚN
tuna, orange, chilli, shallot, crispy bread DF, GFO, I 23
PULPO
pan-fried octopus, chorizo, chat potato, paprika hummus GF, DFO, I 27
SARDINAS
la narval spanish sardines & tomato sofrito GF, DF 23
CALAMARES
fried baby squid, fennel salt, aioli DF, LG, I 22
GAMBAS (2)
butterflied jumbo prawns, herb butter, paprika oil GF, DFO, A 19
APERITIVOS — APPETISERS.
CORDERO (2)
grilled lamb rump skewer, chimichurri GF, DF 20
MORUNO (2)
grilled chicken skewers & mojo rojo GF, DF 16
TORREZNOS
crispy pork belly, seville orange glaze, green olives DF, LG 24
TORTILLA DE PATATAS
spanish omelette topped with sobrasada & guindillas GF, DF 19
CHORIZO Y MORCILLA (2)
skewers served over spanish onion relish & sourdough DF, GFO 18
ALBÓNDIGAS
beef & chorizo meatballs, manchego, sourdough GFO, DFO 23
CROQUETA DEL DÍA
ask for today’s special | add croqueta +5 18
COLIFLOR FRITA
fried cauliflower, yogur de romero, paprika dressing V, DF, LG 14
PATATAS BRAVAS
traditional potatoes with brava sauce V, DF, LG 14
CURADO — CURED MEATS.
JAMÓN IBÉRICO
muñoz rojo jamón ibérico, olive oil GF, DF 19
WAGYU CECINA
cloth aged wagyu beef mbs 6–9 GF, DF 20
JAMÓN SERRANO
muñoz rojo jamón serrano, olive oil GF, DF 14
TRUFFLE SALAMI
squid ink & truffle infused salami with guindillas GF, DF 16
SOBRASADA
soft cured pork seasoned with paprika served with sourdough DF, GFO 20
SURTIDO
assorted cured meats with marinated olives, guindillas & sourdough DF, GFO 43
VERDURAS — VEGETABLE SIDES.
BROCCOLINI
grilled broccolini, pistachios & romesco V, DF, GFO 15
CHIPS
shoestring fries with paprika salt & shaved manchego V, LG, DFO 15
CRUSHED POTATO
crispy baby chat potato with garlic & manchego GF, DFO 15
SETAS
sautéed mushrooms, truffle butter, manchego V, GF, DFO 17
ENSALATA
mixed leaf salad with house dressing VE, GF 13
PAELLA.
A SPANISH CLASSIC BUILT ON SAFFRON RICE, RICH STOCK & COOKED OVER FLAME.
A PAELLA IS FINISHED WHEN THE SOCARRAT IS READY – THE PRIZED, GOLDEN LAYER OF RICE AT THE BASE OF EACH PAN THAT GIVES THE PAELLA ITS SIGNATURE TEXTURE & DEEP FLAVOUR. FAR FROM BURNT, IT’S THE MARK OF A PAELLA COOKED JUST RIGHT.
MARISCOS
king prawns, calamari, mussels & clams M, GF, DF 65
MIXTA
chicken, king prawns, calamari & morcilla M, GF, DF 69
POLLO
chicken, chorizo, pan fried capsicum & guindillas GF, DF 58
VERDURAS
mushrooms, asparagus, artichokes, broadbeans & roasted capsicum VE, GF, DF 52
RACIONES – MAINS.
SERVED WITH CHOICE OF ANY TWO VERDURAS
CARNE
600g dry-aged Diamantina Black Angus sirloin on the bone, MBS 3+, served with chimichurri
GF, DF 85
POLLO ASADO
Free-range whole chicken, butterflied & pan-roasted, served with mojo verde
GF, DF 68
PESCADO
Crispy-skin butterflied barramundi, grilled whole & finished with mojo rojo & mojo verde
GF, DF 78
MARISCADA TOWER
A dozen Coffin Bay oysters served natural with tuna ceviche, crackers, butterflied roasted prawns (4), fried baby squid & grilled octopus tentacles
GF, DFO, M 165
POSTRES – DESSERT
LEMON TART
Zesty lemon curd & fluffy meringue on a butter pastry base, served with vanilla gelato
V 17
CREMA CATALANA
Citrus-spiked rich custard topped with brûlée
V, GF 16
CINNAMON CHURROS
Served with your choice of dulce de leche or warm chocolate sauce
V 15
BASQUE CHEESECAKE
Burnt Basque cheesecake, berries, almond praline, chocolate sauce & vanilla gelato
V, GF 17
10% surcharge applies on weekends | 20% surcharge applies on public holidays
dietaries: gf gluten free | gfo gluten free option | lg low gluten | df dairy free | dfo dairy free option
ve vegan | v vegetarian | m mixed seafood | a australian seafood | i imported seafood
ON THE 'GRAM
