Our menus

Avoiding

A la carte

Every night from 5pm, kitchen until 8.30pm

Spanish 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 gilda

    6.5
    Sevillano olive, guindilla chilli A

  • corn croqueta

    6.5
    macadamia cashew feta, salsa verde N G

  • croqueta de jamón

    7.5
    black garlic aioli D G House favourite

  • goats cheese galleta

    8.5
    walnut, hot honey D N

  • spiced lamb pintxo

    14.5
    mojo verde, pickled onion

  • polenta montadito

    10
    anchovy, goats cheese, mustard seeds D i

  • baked scallop

    14.5
    sobrasada D

Entrada

To share

  • citrus marinated olives

    12
    pink pepper

  • pickled seasonal vegetables

    11

  • jamón serrano

    26
    45g, 18-month cured G D

  • cured meats tabla

    45
    olives, pickles, manchego G D House favourite

  • cauliflower

    22
    almond cream, jamón, manchego G N D

  • mojama salad

    28
    1-month cured tuna, jamón, tomatoes A

  • morcilla

    20
    Jerez caramelised onion, lemon D

  • Galician octopus

    30
    potatoes, onion, paprika i

  • kingfish crudo

    30
    salmon roe, avocado, passionfruit A

Raciones

To share

  • paella de marisco

    80
    king prawns, white fish, calamari, pipis M House favourite

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

  • braised pork cheek

    65
    saffron and brie risotto, PX jus D

  • pan roasted chicken

    50
    salsa criolla, braised baby cos

  • stuffed piquillo peppers

    45
    macadamia cashew feta, pine nuts N

Acompañamiento

On the side

  • añada spring salad

    16
    N

  • patatas bravas

    16
    aioli

Postre

Dessert

  • turrón ice cream

    16
    macadamia, almonds G N D

  • basque cheesecake

    18
    poached rhubarb D House favourite

  • Don Lorenzo manchego

    18
    60g, accompaniments D
Book a table (03) 9415 6101 Download PDF menu How 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
  • mojama salad: 1-month cured tuna, jamón, tomatoes
  • stuffed piquillo peppers, squacquerone, pine nuts
  • morcilla, Jerez caramelised onion

& Racion

  • tortilla de patata

Add on

  • añada spring salad
16
Book a table (03) 9415 6101 Download 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, ajo blanco

Tapas

  • croqueta 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 6101 Download PDF menu How 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 gilda, anchovy, guindilla (x2)
  • croqueta de jamón, black garlic aioli (x2)
  • goats cheese galleta, 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 6101 Download PDF menu

N = may contain nuts, G = may contain gluten, D = may contain 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.

A pintxo on a stick: anchovy, olive and pickled guindilla pepper. Named after Rita Hayworth's character. Crisp-fried bechamel croquette. The test of any Spanish kitchen. A savoury biscuit. Basque for a small bite, often on a skewer. A small open sandwich or bite on a base, eaten in one or two mouthfuls. Dry-cured Spanish mountain ham. Salt-cured, air-dried tuna loin from Andalusia, sliced thin. Spanish blood sausage, rich and gently spiced. Raw fish, thinly sliced and dressed. Larger plates, made for sharing. Spanish almond nougat, here folded through ice cream. Thick Spanish potato omelette. Chilled Andalusian almond and garlic cream.