SAMPLE: MENÚ DE COMIDAS DE MOVIDA AQUI

OSTRA – Freshly Shucked Oyster

6 / 32 / 60

ACEITUNAS – Murcia style Gordal olives

16

ATUN EN ESCABECHE – House conserved Mooloolaba Albacore tuna, tomatoes and saffron escabeche

21

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

ANCHOA – Hand-Filleted Cantabrian Artisan Anchovy on Crouton with Smoked Tomato Sorbet

7.5 ea

CANGREJO – Warm Crumpet with Spanner Crab, Saffron Emulsion & Finger Lime

14 ea

CABALLITA – Real Conservera mackerel with cod roe on potato hash

11 ea

TARTAR – Sher Wagyu beef tartar with pickled turnip on an almond and horseradish cracker

11 ea

CROQUETA DE PIL PIL – Garlic prawn croquette

7.5 ea

TARTA DE ESCALIVADA – Charred eggplant, peppers and leek with goats curd in brik pastry

11 ea

PIQUILLO RELLENO – Fire roasted piquillo pepper filled with salt cod brandade

12 ea

BOCADILLO DE CALAMARES – Calamari Sandwich with Basque Guindilla Pepper & Alioli

12 ea

PINCHO – Wagyu beef intercostal pincho cooked over coals with horseradish yoghurt

15 ea

ALCACHOFA – Bar Juanito style globe artichoke with migas and mint

22

ESPÁRRAGOS – Koo Wee Rup asparagus with stracciatella, broad beans and citrus dressing

24

PATATAS BRAVAS – Fried new season Sebago potatoes with spicy bravas sauce

20

CAPON CON CHORIZO – Loddon Estate spatchcock with chorizo, chickpeas and guindilla peppers

46

CALLOS – Madrileña Style Ox Tripe with Jamon Iberico, Chorizo and Chickpeas

36

CAPON CON CHORIZO – Loddon Estate Spatchcock with Chorizo, Chickpeas and Green Tomato Salsa

46

CORDERO – Flinders Island lamb rump cap roasted with charred leeks and onion puree

45

CARRILLERA DE BUEY – Slow braised beef cheek in Pedro Ximenez sherry with cauliflower puree

40

CHULETON – 450g 28-day dry aged The Wanderer club steak with Padróns and chicken jus

75

ARROZ DE ALICANTE – Bomba rice paella with Lakes Entrance calamari, smoked prawns, peppers and saffron

75

ARROZ CALDOSO – Bomba Rice Caldoso with Slow Braised Cape Grim Oxtail, Yellow Beans and Saffron 

60