Back to Venue

SAMPLE: MENÚ DE COMIDAS DE MOVIDA AQUI

Aperitivos

OSTRA – Freshly Shucked Oyster served Natural or with Melon & Salsa Picante Sorbet 6 ea / 32 half doz / 60 doz
ACEITUNAS – Toolunka Creek Sevillano olives 16
SALPICON – Galician Octopus, Mooloolaba Prawns, Spring Bay Mussels & Kingfish in Ajo Blanco with Red Grapes 28
QUESO Y MELOCOTON – Stracciatella with Yellow Peach, Honey & Marcona Almonds  25
HUEVAS – Whipped Cod Roe with Pickled Vegetables 16
CHICHARON – Cadiz Style Western Plains Pork Belly with Lemon 18
TABLA – A Selection of Cured Meats with Manchego, Picos & Guindilla Peppers 42
JAMON IBERICO – ‘Quesada Carpio’ Pur Raza Iberica, Jamon Aged 24 Months served with Pan Catalan 55

Tapas

ANCHOA – Hand-Filleted Cantabrian Artisan Anchovy on Crouton with Smoked Tomato Sorbet 7 ea
CANGREJO – Warm Crumpet with Spanner Crab, Saffron Emulsion & Finger Lime 13 ea

VIERA – Abrolhos Island Scallop with Avruga & Aiada Sauce

 12 ea
TARTAR – Sher Wagyu Beef Tartar with Pickled Turnip on an Almond & Horseradish Cracker 10 ea
TARTA DE HIGO – Brik Pastry Tart with Local Fig, Goats Curd, Pedro Ximenez & Toasted Hazelnuts 12 ea
FLOR – Zucchini Flower cooked over Charcoal with Salt Cod & Tomatoes  13 ea
PIQUILLO RELLENO – Fire Roasted Piquillo Pepper stuffed with Prawn Mousse, Chives & Capers 12 ea
BOLLO – Pan Fried Potato filled with Sobrasada & Red Mojo      9.5 ea
CROQUETA – Zucchini & Manchego Cheese Croquette  6.5 ea
BOCADILLO DE CALAMARES – Calamari Sandwich with Basque Guindilla Pepper & Alioli 10 ea
PINCHO – Pure Black Beef Intercostal Pincho cooked over Coals with Horseradish Yoghurt 13 ea

Raciones

ENSALADA – Radicchio, Endive & Witlof Salad with Blood Plum, Candied Walnut & Pecorino  19.5
TOMATE – Heirloom Tomatoes, Boquerones & Caperberries  22
CALABACIN – Josper Roasted Heirloom Zucchini with Marcona Almonds, Soft Herbs & Pickled Garlic Dressing 19
SETAS– Oyster Mushrooms with Black Garlic Dressing & Quail Egg 33
CHOCOS – Roasted Spiced Cuttlefish with Tomatoes, Chickpeas & Mint 33
CORDERO – Roaring Forties Lamb Loin cooked over Coals with Green Beans, Potato & Jamon 42
GUISO DE CABRA– Slow Braised Meredith Dairy Goat with Butter Beans & Nora Pepper Sauce 46
CARRILLERA DE BUEY – Slow braised beef cheek in Pedro Ximenez sherry with cauliflower puree 40
ARROZ DE ALICANTE – Bomba Rice Paella with Lakes Entrance Calamari, Smoked Prawns, Peppers & Saffron 70

PAELLA DE CAPON   – Bomba Rice Paella with Loddon Estate Spatchcock, House Made Butifarra & Chickpeas

 60