SAMPLE MENU ~ MENÚ DE MOVIDA AQUÍ
Aperitivos
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OSTRA – Freshly Shucked Oyster |
6 / 32 / 60 |
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ACEITUNAS – Murcia Style Gordal Olives |
16 |
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HUEVAS – Whipped Cod Roe with Pickled Vegetables |
16 |
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ATUN EN ESCABECHE – House Conserved Mooloolaba Albacore Tuna, Tomatoes and Saffron Escabeche |
21 |
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CHICHARON – Cadiz Style Western Plains Pork Belly with Lemon
|
18 |
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TABLA – A Selection of Cured Meats with Gordal Olives, Picos and Guindilla Peppers |
42 |
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JAMON IBERICO – ‘Quesada Carpio’ Pure Raza Iberica, Jamon Aged 24 Months Served with Pan Catalan |
55 |
Tapas
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ANCHOA – Hand-Filleted Cantabrian Artisan Anchovy on Crouton with Smoked Tomato Sorbet |
7.5 ea |
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CANGREJO – Warm Crumpet with Spanner Crab, Saffron Emulsion and Finger Lime |
14 ea |
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CABALLITA – Real Conservera Mackerel with Cod Roe on Potato Hash |
11 ea |
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TARTAR – Sher Wagyu Beef Tartar with Pickled Turnip on an Almond and Horseradish Cracker |
11 ea |
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CROQUETA DE PIL PIL – Garlic Prawn Croquette |
7.5 ea |
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TARTA DE ESCALIVADA – Charred Eggplant, Peppers and Leek with Goats Curd in Brik Pastry |
11 ea |
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PIQUILLO RELLENO – Fire Roasted Piquillo Pepper Filled with Salt Cod Brandade |
12 ea |
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BOCADILLO DE CALAMARES – Calamari Sandwich with Basque Guindilla Pepper and Alioli |
12 ea |
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PINCHO – Wagyu Beef Intercostal Pincho Cooked over Coals with Horseradish Yoghurt |
15 ea |
Raciones
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ALCACHOFA – Bar Juanito Style Globe Artichoke with Migas and Mint |
22 |
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ESPÁRRAGOS – Koo Wee Rup Asparagus with Stracciatella, Broad Beans and Citrus Dressing |
24 |
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PATATAS BRAVAS – Fried New Season Sebago Potatoes with Spicy Bravas Sauce |
20 |
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CAPON CON CHORIZO – Loddon Estate Spatchcock with Chorizo, Chickpeas and Guindilla Peppers |
46 |
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CALLOS – Madrileña Style Ox Tripe with Jamon Iberico, Chorizo and Chickpeas |
36 |
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CAPON CON CHORIZO – Loddon Estate Spatchcock with Chorizo, Chickpeas and Green Tomato Salsa |
46 |
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CARRILLERA DE BUEY – Slow Braised Beef Cheek in Pedro Ximenez Sherry with Cauliflower Puree |
40 |
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CORDERO – Flinders Island Lamb Rump Cap Roasted with Charred Leeks and Onion Puree |
45 |
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CHULETON – 450g 28-Day Dry Aged The Wanderer Club Steak with Padróns and Chicken Jus |
75 |
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ARROZ DE ALICANTE – Bomba Rice Paella with Lakes Entrance Calamari, Smoked Prawns, Peppers and Saffron |
75 |
Postre
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FLAN– Spanish Doughnuts with Rich Drinking Chocolate |
17 |
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ESPÁRRAGOS – Spanish Crème Caramel with Pestiños |
17 |
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LECHE MERENGADA– Citrus infused Milk Meringue with Licor 43 spiked Cherries and Strawberries |
18 |
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NAPOLEON – Layered crisp Brik Pastry with Diplomat Cream and Saffron Poached Nectarines |
17 |
| QUESO– Agour Petit Goat’s Milk with Apple and Pear Compote, Walnut and Ines Rosales |
19.5 |
We are Importers and distributors of artisan Spanish food and wine.
Get In Touch
For all wholesale enquiries please contract Tom Robertson: