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Commence
House marinated olives
Ligurian, giant Spanish, Kalamata and Sicilian green olives
9 Pan Catalan
Crusty bread rubbed with garlic and ripe tomato, scattered with Meredith Dairy Chèvre and white anchovy garnish
8 Queso Manchego
Aged spanish sheeps milk cheese drizzled with smokey iron bark honey and rosemary
10 Peperonata Rustica
Classic stewed sweet bell peppers served cold with toasted soudough bread to liven the tastebuds
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Tapas
Bomba
Fluffy Catalan potato bomba stuffed with hot chorizo and Mojo Picón sauce
4 Freshly shucked oysters
Served natural or with today′s dressing (ask your waiter)
3.5 Morcilla sausage
Seared spanish black pudding with roast apple purée and pickled baby cauliflower floret
4.5 Tortilla Española
Thick cut of confit potato and onion served with Hell′s Breath fruit chutney
3.5 Pork brochettes
Grilled Murray Pork fillet marinated in ras–el–hanout spice mix
4.5 Pulled pork slider
Slow cooked pork shoulder in a miniature bun with butter lettuce, red onion and homemade bbq sauce
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Share plates
Calamares
Lightly dusted, golden fried and served with a charred lime cheek
12 Proscuitto di Parma
Thinly shaved proscuitto served with sticky figs, Valdeon cream cheese paste and Ciabatta
14 Baked mushrooms
Mixed mushrooms baked in terracotta with bay leaf, garlic, dried thyme, Murray River pink salt and S.A. olive oil
13 Chorizo and garlic
Thick cut homemade chorizo sausage pan fried and dressed with caramelized honey and sherry vinegar
14 Ensalata Caprese
Vine ripened baby roma and black tomato varieties, local buffalo mozzarella, basil, 8 star balsamic and S.A. olive oil
11 Hush Puppies
Southern US style corn fritters filled with fresh sweet corn, spring onion and Barber′s English cheddar. Dusted with Spanish paprika
11 Beef Carpaccio
Paper thin Hopkins River eye fillet scattered with rocket, shaved radish, Parmigiano Reggiano, lemon and caper vinaigrette and creole mayonaise
16 The Collection Ceviche
Prawn, blue swimmer crab, marinated raw Atlantic salmon, ruby red grapefruit and Spanish onion in a tangy fresh lime and coriander dressing
15 Miniature Spanish Meatballs
A mixture of best quality beef and pork mince cooked in a lively onion, garlic, lemon and tomato sauce with crusty bread
14 Creole Shrimp
Jumbo tiger prawns cooked in a rich, spicy tomato based creole vegetable sauce
14 Chargrilled asparagus
Marinated asparagus, almonds and green olives scattered with lemon and parsley pangratatto
12 5 hour lamb ragu
Tender lamb eye fillet slowly stewed with tomato, star anise and orange peel served on a celeriac and thyme purée
14 Pollo en Mole
Thigh and drummettes cooked in a rich Mexican black mole sauce
13 Patatas Bravas
Golden fried potato cubes tossed with rosemary, fennel seed and Murray River pink salt dressed with smoked paprika aioli
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