Santiago Tapas Bar

The saucer-sized mini-meals we call Tapas are a Spanish way of life and come in infinite varieties.

Tapas originated in the southern Spanish region of Andalusia, also famous for its Sherries. The Spanish word “tapa” literally translates as “lid”. In the 18th or 19th century, bar owners used to place a piece of bread over the top of their customer’s drinks in an effort to deter flies. A small portion of sausage or olivas soon joined this piece of bread and the tapa tradition was born.

To taste the array of Spanish flavours, we recommend 2-3 dishes per person to be shared amongst friends for a true Santiago experience.

OLIVAS^_(v)*

5.5

Our house-marinated blend of the finest black &

green Spanish olives, roasted and served warm.

GRAN SANTIAGO BOARD*

19.0

A board of Spanish Manchego cheese 100%

sheep from Castilla, Mahon cheese 100%

cow from Baleares, Serrano jamon

(cured Spanish ham), mojama (salt-cured tuna),

terrine, almonds, fig jam and olive oil wafers.

PAN con TOMATE y QUESO de CABRA(2)_^(v)

6.0

Crusty bread topped with tomato, marinated goat’s

cheese feta with a sprinkling of smoked paprika.

KINGFISH con ACEITE de LIMON^*

13.0

Cured Kingfish marinated in vodka and paprika,

served with lemon oil and baby herbs.

ENSALADA de TOMATE y SANDIA^(v)*

9.0

Heirloom tomato and watermelon salad with

sweet-sour dressing.

BANDERILLA de ATUN^*(2)

12.0

Skewers of fresh sashimi-grade tuna, caperberries

and asparagus spears with lemon dressing.

FLORES de CALABACIN^(v) (3)

15.0

Lightly battered zucchini flowers filled with

goat's cheese and rice.

MEJILLONES con CHILI (6)

9.0

Half shell chilli mussels with a herb crust.

CROQUETAS del DIA con MERMELADA de PIMIENTOS del PIQUILLO (3)

9.0

Chef's choice of daily made croquettes

whipped into a bechamel filling, crumbed

and fried until golden, served with a roasted

capsicum jam.

LAS MIGAS de CONEJO con HIERBAS FRESCAS*

12.0

Crispy fried rabbit with fresh herbs and

Spanish onion.

GAMBAS al CHORIZO con SIDRA de MANZANA* (4)

14.0

Prawn cutlets and house-made chorizo sausage

sauteed in apple cider.

PATATAS BRAVAS^(v)*

9.5

Deep fried potato discs, tossed in a lightly creamed

tomato sauce and sprinkled with sea salt flakes.

ALBONDIGAS (4)

12.0

Traditional Catalonian pork meatballs,

served with a spiced tomato sauce.

QUESO de CABRA FRITO con MIEL^(v) (3)

10.5

Lightly battered Spanish imported goat's

cheese drizzled with honey and parsley.

Vegetarian dishes noted with (v).

Gluten free dishes noted with *.

Desserts

Nowhere in Spanish cuisine is the Moorish influence more pronounced than in its desserts. Almonds, egg yolks and spices such as cinnamon, have been mainstays of most Spanish desserts since the Arabs left their culinary and cultural marks on Spain many centuries ago.

CHURROS(5)

8.5

Famous Spanish donuts dusted in cinnamon, served

with a rich, warm chocolate dipping sauce.

CREMA CATALANA^*

8.5

Classic creme brulee with a burnt toffee crust.

MOUSSE de CHOCOLATE*

10.5

Rich chocolate and brandy mousse.

SELECCION de QUESOS de ESPAÑA*

15.5

A board of Spanish cheeses including Manchego

100% sheep from Castilla, Valdeon Azul (blue)

goat/cow from Asturias and Mahon 100% cow from

Baleares. Served on a board with dried fruits

and quince paste.

SELECCION de DULCES y POSTRES

17.0

A delectable tapas plate of Spanish desserts

including Churros con chocolate, a mini Crema

Catalana^*,peaches poached in syrup and a

mini Mousse de Chocolate*.