Original Sample Menu

Aperitivos

OSTRA – Freshly Shucked Oysters	6 ea / 32 half doz / 60 doz
ACEITUNAS – Marinated Karina Gordal Olives	17
JAMON IBERICO – Carrasco Jamon Iberico, Aged 36 Months (60 grams) served with Pan Catalan	60
TABLA DE EMBUTIDOS – Selection of Housemade & Spanish Small Goods, Grandma Olives & Picos	42
CHANQUETE – Fried Lake’s Entrance Whitebait & Whipped Bacalao	26
CRUDO – Sea Bream, Almond Ajo Blanco, Saffron Grapes & Marcona Almonds	30
MEJILLÓNES – Pickled Spring Bay Mussels, Chickpea Escabeche, Kohlrabi, Garlic Emulsion & Potato Chips	28
MOJAMA – Air dried Tuna Loin, Fresh Watermelon & Green Ants	25

ANCHOA – Hand-Filleted Cantabrian Artisan Anchovy on Crouton with Smoked Tomato Sorbet	7 ea
CROQUETA – Zucchini & Manchego Cheese Croquette	7 ea
PEZ REAL – Cold Smoked Kingfish, Pine Nut Sorbet & Pine Nut Gazpacho	9 ea
ABULON – Great Ocean Road Abalone, Salpicon Salad & Silk Egg Custard	14 ea
TARTALETTA – Nimbin Valley Blue Cheese Custard Tart, Quince & Madeira Jelly with Macadamia	11 ea
TARTAR – Galiciana Beef Tartare & Pickled Turnip on an Almond & Horseradish Cracker	10 ea
PATE – Loddon Estate Duck Liver Pate, Pedro Ximenez Jam, Pepita Seed Turron Tart	12 ea
CANGREJO – Port Lincoln Sand Crab Txangurro on a Buttered Crumpet	14 ea
PINCHO – Chargrilled Adobo Spiced Chicken Oysters & Hearts, Pickled Garlic Salsa Verde	12 ea
CIGARILLO – Brick Pastry Filled with Raw Flinders Island Lamb, Whipped Cod Roe & Boqueron Anchovy	15 ea

VERDES – Rafa Fields Asparagus & Broad Beans, Fresh Peas, Preserved Kumquats & Goats Curd	35
ALCACHOFAS – Braised Baby Globe Artichokes, Saffron Shallots & Migas	27
SETAS – Lion’s Mane & Black Oyster Mushrooms with Crispy Potato, Sherry Vinegar & Egg Yolk	38
MORCILLA – Spiced Blood Sausage Terrine, Hash Brown, Fried Egg & Piquillo Pepper Sauce	32
LENGUA – Thinly Sliced Chargrilled Ox Tongue with Sherry & Fermented Green Peppercorn Sauce	35
CECINA – Air-dried Wagyu Beef, Truffled Potato Foam & Poached Egg	40
ALMEJAS – Pipis & Mussels with Pocha Beans & Basque Green Sauce	45
ARROZ CALDOSO – Bomba Rice, Shark Bay Honey Bugs, Spicy Saffron Bisque, Finger Lime & Lemon	45
CALLOS A LA MADRILEÑA – OX Tripe, Spicy Chorizo, Jamon & Chickpea Sauce with Pan de Cristal	55
CABRITO – Slow Roasted Meredith Dairy Goat Shoulder, Agridulce Sauce & Caramelised Yoghurt	45
CARRILLERA DE BUEY – Pedro Ximenez Braised Beef Cheek on Cauliflower Puree	43
COCHINILLO – Slow Roasted Otway Suckling Pig with Peach & Amontillado Sauce	62