We invite you to experience our traditional European style of dining and celebrate the tradition of sharing food. It makes for an enjoyable alternative from individual plates to sharing and savouring
the variety of flavours. From steaming mussels, whole roasted suckling pig or crispy skin duck, washed down with a “bubbly-rosy-bouzy brut” |
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| TAPAS |
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| Warm marinated olives |
9 |
| Harrissa spiced corn, sour cream, quesso Manchego |
9 |
| Papas Bravas, spiced tomato sauce and aioli |
9 |
| Chilli corn bread, char grilled, sour cream and tomato relish |
12 |
| Roasted field mushrooms, manchego and almond pangratata |
12 |
| Sigara borek, fetta and filo cigars, red pepper relish |
3.5 each |
| Saganaki, pan fried Kefalograviera, olive oil and lemon |
16 |
| Baked Insygi St Mere Camembert, toasts and quince paste |
25 |
| Chilli salted calamari, salsa negro and aioli |
17 |
| Kingfish ceviche, Chilean papaya, yuzu, soft herbs |
16 |
| Barbequed octopus, salsa picada |
17 |
| King prawn, chilli orange glaze, preserved lemon and olives |
5.5 each |
| Bacalhau Batido, whipped salt cod, grilled flat bread |
12 |
| Sardines Escabeche |
13 |
| Cloudy Bay Clamms, amber ale, chilli and chickpeas |
16 |
| Housae made Portuguese Chorizo, served flaming in grappa |
14 |
| Morcilla, Spanish black pudding, pepperonata, rouilli |
14 |
| Duck liver Parfait, quince and toasts |
14 |
| Chorizo Blanco, red pepper sofrito, aioli |
14 |
| Charcuteria, house prepared smallgoods with mustard pear and cornichons |
28 |
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| Segundo Curso |
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| Warm roasted beetroot and pumpkin salad , candied hazelnuts , persian fetta and endive |
16/24 |
| House smoked salmon, fennel, blood orange and sorrel salad, broad beans and kipfler potatoes |
17/25 |
| Wild roquette , jamon , pear and Manchego salad , roasted walnuts and white truffle vinaigrette |
16/24 |
| Barbequed quail salad, grilled artichokes, zucchini and seeded mustard vinaigrette |
17/25 |
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| Beer battered fish and chips , green salad , tartare |
17/25 |
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| Gorgonzola tortellini, candied pear, walnuts and sage |
18/28 |
| Clam fiedeos, Cloudy Bay clams, noodles, chilli, garlic and herbs |
20/30 |
| Paella mixta, chicken, chorizo, prawns, peppers and saffron |
33 |
| Paella Negra, fish, calamari, clams, morcilla, scallops and squid ink |
35 |
| Caldeirada, clams, prawns, fish, calamari, and scallops in a Portuguese stew |
35 |
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| Bouzy Rouge Caldeirada, Portuguese seafood stew |
35 |
| Bouzy Rouge Paella, choriço, chicken, seafood |
33 |
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| Slow roasted chicken breast and leg, braised kipfler potatoes, peppers, olives and sherry |
36 |
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| Hopkins River Beef. Pasture fed Black Angus, Dunkeld VIC. Served with chips and your choice of bearnaise or chimmichurri. Steaks can be sliced if sharing |
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| 230 gram Eye Fillet |
36 |
| 350 gram Scotch Fillet |
40 |
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| SIDES |
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| Harrissa Spiced corn, sour cream, quesso Manchego |
9 |
| Papas Bravas, spiced tomato sauce and aioli |
9 |
| Mixed leaf Salad |
10 |
| Green Beans, mustard vinaigrette, almond pangratata |
10 |
| Baby cos salad, Blue cheese dressing |
12 |
| Chips and aioli |
8 |
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| Doces |
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| Churros - Spanish Doughnuts, cinnamon sugar, hot chocolate |
11 |
| Creme Catalan, Creme Brulee's more attractive Spanish sister |
16 |
| Selection of handmade gelato |
16 |
| "Bouzy Rum Baba" chantilli cream, glace fruits, toasted almonds |
16 |
| Warm Chocolate fondant, vanilla bean gelato, peanut brittle |
16 |
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| Quesso |
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| 7.5 per cheese, served with pickled fig, quince paste and lavoche. |
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Roquefort
Ewes milk cheese from the south of France. White, crumbly and slightly moist with blue viens which give the cheese a distinct tang. |
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Monte Enebro
A goats milk cheese from Spain. A creamy cheese rolled in ash, starts out with a deceivingly mild flavour then erupts with a tangy, salty finish, and a texture that is dense and chewy. |
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Le petit prince
Made in washed rind style , this sout australian goats cheese is matured for four weeks leaving it a smooth and creamy robust flavour |
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Pecorino Tartufo
This Italian sheeps milk cheese is aged thirty days and made with finely shaved Umbrian summer truffle which gives this buttery cheese an earthy note. |
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Sao Miguel
From the island of Sao Miguel discovered by the Portuguese in the 14th century. This hard cows milk cheese is matured for one year, it has a crumbly texture and a sweet sharp finish. |
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Delice De Bourgogne
A French cow’s milk brie, this soft dough with a flowery crust is made with milk enriched with crème fraiche. Its sophisticated taste makes for easy and enjoyable eating. |
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