Menu DAY / EVENING / WINE
-
Tapas
-
21
FRESH OYSTERS (1/2 doz)
with gazpacho dressing -
8.5
ACEITUNAS EN ESCABACHE
marinated olives -
7.5
PAN
turkish flat bread with garlic or pesto or olive tapenade -
14.5
PAN DE CASA
homemade bread loaf with three dips -
9
RICE BALLS
with serrano ham, peas, saffron and blue cheese -
12
PINCHITOS MORUNOS
moorish lamb kebabs -
19.5
GAMBAS AL AJILLO
prawns sautéed with garlic, chilli, lemon and parsley -
10
ALBÓNDIGAS
spicy meatballs in tomato and sherry salsa -
12
ESCALIVADA
oven roasted eggplant and red capsicum bruschetta with anchovy -
14
CRISPY POPCORN CHICKEN
with spicy basque "ketchup" -
19.5
CALAMARES FRITOS
fried calamari with garlic aioli on rocket leaves -
24
INSALATA CAPRESE
"salad in the style of capri" italian buffalo mozzarella, prosciutto, vine ripened tomatoes, basil and olive oil -
22
ANTIPASTO FOR ONE
three mini tasting plate of fresh oysters, smoked salmon, cockles -
50
TAPA GRANDE
with a little taste of nibbles, dips and delicacies with bread (Ideal for Sharing) -
First Course (entradas)
-
14
SOUP
with bread -
19.5
SICILIAN MUSSELS
steamed with white wine, heaps of garlic, sprinkle of basil and parsley in a tomato broth -
22
SPANISH SAUTÉED SCALLOPS
with chorizo pamplona in a sweet cava wine sauce -
18.5
BRUSCHETTA CAPRESE
with baby mozzarella, grated vine tomatoes, basil, virgin olive oil, balsamic glaze -
19.5
CALAMARES FRITOS
fried calamari with garlic aioli on rocket leaves -
18.5
HIGADO
kalves liver pate with sourdough crostini -
21
CITRUS MARINATED SALMON CARPACCIO
with caper salsa, campari dressing -
17.5
CIGAR PASTRIES
with blue cheese, walnuts and honey -
21
GAMBAS AL AJILLO
prawns sautéed with garlic, chilli, lemon and parsley -
19
BATTERED FISH TORTILLAS
with slaw and caper salsa -
Second Course (plato principal)
-
29
PESCADO
panfried fish fillet on lightly herbed risotto with arugula, pear and parmesan salad -
30
GRILLED BEEF STRIP LOIN
with crispy tobacco onions and hot mustard -
29
PERI PERI ROASTED PETITE CHICKEN
with coleslaw and salsa verde potatoes -
26
TUMBET
baked vegetable casserole of layered potato, eggplant, zucchini and peppers topped with tomato salsa, herbs & spanish olive oil -
29
SLOW BRAISED LAMB SHANKS
with garlic, thyme, chilli and wine jus -
28.5
CERDO
crispy roasted pork belly with muscatel jus and apple and fennel compote -
26
PENNE CHORIZO
penne cooked with spanish chorizo sausages, red pepper, olives and capers tossed in a ragout of tomato -
26
CHICKEN LINGUINI
with garlic, mushrooms and sun dried tomato in a light cream and white wine sauce -
29.5
PAELLA
traditional spanish rice dish with fresh seafood and chorizo in a saffron tomato ragout -
Dulce (dessert)
-
12.5
CREMA CATALANA
classic spanish burnt custard cream with berries -
14
PERAS AL VINO
pears poached in dry red wine with orange and served in a crepe with an ice cream scoop -
14
TIRAMISU
sponge fingers soaked in marsala and dark espresso coffee and layered with rich mascarpone cream -
12.5
MOCHA AFFOGATO
crumbed biscuits and ground nuts topped with vanilla and chocolate ice cream with whipped cream and a shot of espresso - - add franjelico extra $3.00
-
12.5
ETON MESS
with pavlova bits and red fruit -
14
CHURROS CON CHOCOLATE
spanish crispy doughnuts sprinkled with cinnamon and sugar and served with a thick chocolate dipping sauce -
6.5
ICE CREAM SCOOP
with chocolate sauce