OSTRA – Freshly Shucked Oyster served Natural or with Melon & Salsa Picante and Geraldton Wax
6 / 32 / 60
ACEITUNAS – Toolunka Creek Sevillano olives
16
TARTAR DE REMOLACHA – Roasted Beetroot with Cashews, Saltbush and Burnt Honey
24.5
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 ea
CANGREJO – Warm Crumpet with Spanner Crab, Saffron Emulsion & Finger Lime
12 ea
VIERA – Abrolhos Island Scallop with Arugula and Ajada Sauce
13 ea
CABALLITA – Real Conservera Mackerel with Cod Roe and Maruca on Potato Terrine
11 ea
TARTAR – Sher Wagyu Beef Tartare with Pickled Turnip on an Almond and Horseradish Cracker
10 ea
CROQUETA – Mushroom Croquette with Valdeon and Cured Goats Cheese
TAPA DE TOPINAMBUR – Jerusalem Artichoke, Smoked Bocconcini and Candied Walnut in Brik Pastry
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
11.5 ea
PIQUILLO RELLENO – Fire Roasted Piquillo Pepper Filled with Salt Cod and Crabs
PINCHO – Sher Wagyu Rib Strap Pincho Cooked Over Coals with Horseradish Yoghurt
13ea
ALCACHOFA – Bar Juanito Style Globe Artichoke with Piperada and Pinenuts
26
COLIFLOR – Fioretto Cauliflower with Jamon, Hazelnuts and Preserved Lemon Sauce
22
COLES – Brussels Sprout with Goats Curd, Pomegranate, Almond and Hazelnut
20
SUQUET – Catalan Stew with Cuttlefish, King Prawns, Pipis and Mussels in Saffron Sauce
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
GUISO DE CABRA– Slow Braised Meredith Dairy Goat with Butter Beans & Nora Pepper Sauce
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 Chicken Jus
74.6
ARROZ DE ALICANTE – Bomba Rice Paella with Lakes Entrance Calamari, Smoked Prawns, Peppers and Saffron
60
ARROZ CALDOSO – Bomba Rice Caldoso with Slow Braised Cape Grim Oxtail, Yellow Beans and Saffron
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