SAMPLE MENU ~ MENÚ DE MOVIDA AQUÍ

OSTRA – Freshly Shucked Oyster

6 / 32 / 60

ACEITUNAS – Murcia Style Gordal Olives

16

HUEVAS – Whipped Cod Roe with Pickled Vegetables

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 Gordal Olives, Picos and Guindilla Peppers

42

JAMON IBERICO – ‘Quesada Carpio’ Pure 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 and 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 and 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

CARRILLERA DE BUEY – Slow Braised Beef Cheek in Pedro Ximenez Sherry with Cauliflower Puree

40

CORDERO – Flinders Island Lamb Rump Cap Roasted with Charred Leeks and Onion Puree

45

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

FLAN– Spanish Doughnuts with Rich Drinking Chocolate

17

ESPÁRRAGOS – Spanish Crème Caramel with Pestiños

17

LECHE MERENGADA– Citrus infused Milk Meringue with Licor 43 spiked Cherries and Strawberries

18

NAPOLEON – Layered crisp Brik Pastry with Diplomat Cream and Saffron Poached Nectarines

17

19.5