Sheltered from the elements, Melbourne’s beloved Bomba Rooftop has launched a comforting new menu that goes hand in hand with the winter chill.
Featuring a slew of new dishes from kitchen masterminds Executive Chef Andrew Fisk and Head Chef Matt Jordan, the new menu offers a taste of Spain in the CBD, serving tapas with a signature Melbourne influence alongside house-made hot cocktails, a range of local beers, bespoke gins and a considered wine list.
Perfect for sky-high feasting, new additions welcome the change of season with Bomba’s signature bikini continuing to take pride of place on the menu. The Catalan version of the legendary toasted sandwich is available well into the night and comes in five variations including the new three-cheese pickle that sees layers of San Simon, Urgelia and Mahón, toasted to perfection with bursts of pickles and spice from guindilla pepper and cornichons.
Also fresh to the menu is the chargrilled eggplant, piquillo pepper, basil and Mahón bikini and smoked chicken, fermented green chilli and Mahón bikini, both providing a soul-warming nibble to curb winter carb cravings.
New additions to the rooftop’s list of bar snacks include Bonilla a la Vista potato crisps, along with piquillo pepper, spring onion and manchego croquetas. The ‘Queso’ section also welcomes a Spanish Urgelia to the cheese fridge.
Bomba's Don't Mocha Me
A firm favourite from behind the bar is sure to be Bomba’s range of hot cocktails created by resident Bar Manager Cara Devine, providing a cure for cold hands when the temperature drops. The wintery concoctions include Steamy & Blushing, a Turkish Delight-inspired hot gin punch, and Don’t Mocha Me, a boozy mocha cocktail served with a Spanish churro for dunking. Regular cocktail specials also punctuate the menu, keeping the menu fresh and ever-evolving.
Australian and Spanish gins hero the drinks list, including an exclusive gin made using a selection of Mediterranean-inspired botanicals from an ongoing collaboration with Kyneton’s Animus Gin, stored in large barrels rather than typical glass bottles for reduced wastage. A minimal-waste philosophy has been adopted by the venue since its re-opening in July 2018 after major reconstruction. A considered program has been implemented to get the most out of botanicals used for cocktail creation, easily-recycled tins have replaced glass bottles, single-use straws have been eliminated and more beers, wine and cocktails have been added on tap.
Providing shelter from Melbourne’s weather, Bomba Rooftop provides a cosy escape from the hustle and bustle below, ideal for exclusive functions, an afternoon break, post-work drink or a late nightcap.
Address: 103 Lonsdale St, Melbourne, 3000
Bomba restaurant: Monday to Friday: 12pm–3pm, Monday to Sunday: 5pm–late
Bomba Rooftop Bar: Seven days a week from 3pm–late
Bookings: firstname.lastname@example.org | 03 9650 5778
Social media: @bombabar