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The saucer-sized mini-meals we call Tapas are a Spanish way of life and come in infinite varieties. We also have an extensive daily specials board full of new and exciting tapas dishes.
Our house-marinated blend of the finest black & green Spanish olives, roasted and served warm.
Chef's choice of crusty bread toppings. Ask the waiting staff for the bread of the day.
A board of Spanish Manchego cheese 100% sheep from Castilla, Mahon cheese 100% cow from Baleares, Valdeon Azul (blue) goat/cow from Asturias, Spanish goat’s cheese, Serrano jamon (cured Spanish ham), dry-cured chorizo, house-made chicken liver pȃté, almonds, fig jam, quince paste and an olive oil wafer.
Chef's choice of daily made croquettes whipped into a bechamel filling, crumbed and fried until golden, served with a caramelized roasted capsicum jam.
Chef’s choice of daily made Spanish potato omelette, served with garlic aioli.
Traditional terracotta dish of prawns cooked in garlic, chilli, sherry, lemon juice and olive oil.
Traditional spicy calamari rings lightly fried with chilli flakes, parsley and oregano, served with aioli.
A bed of pumpkin and Mahon cheese risotto, topped with a pan fried scallop.
Roasted pork belly with stewed apple, drizzled with basil oil.
Filo pastry cigar stuffed with confit duck, served with red wine caramelized onions.
Chicken breast rolled around a delicious mix of sultanas, pinenuts and spinach, wrapped in jamon and served with an avocado salsa and celeriac puree.
Mixed vegetables of onion, capsicum, zucchini and potato, topped with Manchego cheese and a quail egg.
Cubes of eggplant, pumpkin, tomato, roasted capsicum, zucchini, onion and garlic tossed in extra virgin olive oil.
Ceramic ramekin layered with mushrooms, Spanish cured ham and roasted red capsicum, topped with a Manchego cheese béchamel.
Oven baked house-made chorizo cooked in apple cider served with red, green and golden roasted capsicum and mashed potato.
Our famous braised lamb shanks, slow cooked in carrot, leek and onion.
Deep fried potato cubes, tossed in a warmed tomato sauce and topped with garlic aioli.
Traditional Catalonian pork and beef meatballs, served with a spiced tomato sauce and thin, crispy potato strips.
Beef ragout cooked with capsicum, onion, leek and sherry, served with confit potato discs.
Lightly battered Spanish imported goat’s cheese on caramelized red wine, drizzled with honey and sprinkled with almond sugar.
Vegetarian dishes noted with (v). Gluten free dishes noted with *.
DessertsNowhere 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.
Famous Spanish donuts dusted in cinnamon, served
with a rich, warm chocolate dipping sauce.
Chocolate pudding topped with a rich chocolate sauce and raspberry coulis.
Spanish orange-scented custard served on a biscuit base and topped with caramelised orange peel.
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 quince paste, roasted almonds, dried fruits and toasted bread.
A delectable tapas plate of Spanish desserts including churros con chocolate, chocolate fondant topped with a chocolate sauce and raspberry coulis, natillas de naranja calientes, pears in wine, chocolate truffles and raspberry and orange jelly cubes. For 2 persons to share.
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Tapas |
