|generous amount of complimentary bread and olive oil.|
|Anchoa; the hand-filleted cantabrian artisan anchovy on crouton with smoked tomato sorbet. look at them glisten!|
|croquetas de choco en su tinta- squid ink croqueta with cuttlefish. i just can't live without deep fried goodies. mmhm.|
|pollo escabache al miguel - spiced chicken escabache tapa on crisp crouton. this is no ordinary chicken and mayo, people.|
|cordero al chilindron - pyrenees wet roast lamb breast with fino and paprika sauce. THE BOMB.|
|bistec tartar de wagyu - spicy steak tartare of raw, grass-fed wagyu beef. eating raw beef has never crossed my mind but this baby changed my life forever. literally.|
|carrillera de buey- slowly braised beef cheek in pedro ximenez on cauliflower puree|
|flan con pestinos- crème caramel served with spicy sherry pastries. Spanish can do caramel pudding too, how exciting! Does remind me of the Japanese caramel pudding, though. don't judge me people, i can't help it. i'm asian.|
|red sangria. alcohol woot woot!|
Nonetheless, great friendly atmosphere, love the idea of sharing food instead of individual portions. Such a relaxed ambiance for a so called fancy dinner. It's so refreshing to be able to laugh to your heart's content instead of having to lower down your volume and stiffened up just because the place is fancy. You know what I'm talking about.
The best part is, a branch of it is now open in Tullamarine Airport! No more suffering when flights from Melbourne gets delayed.