Executive Chef Damon Budd is carrying on the tradition of great Spanish food with passion and skill. He makes good use of the parrilla grill to create some great chargrilled meat dishes and vegetables, offered as main dishes, as well as shared tapas items.
This Spanish restaurant, in the old pub with a Scottish name, mixes the cultures in the decor as well, with white stucco walls, wood panelling and comfortable seating across a number of rooms and a front bar that serves tapas. Friendly staff will assist in matching your menu selections with a selection from a great list of Spanish red and white wines.
The tapas choices include classic jamón croquetas, crispy fried, delivering a tasty quality jamon; very tender lamb ribs, chargrilled on the wood-fire parrilla grill; and Andalusian-style garlic prawns. Paella negra – the favourite paella – is well balanced, squid ink not only gives a great look to the dish but a sensational flavour, highlighted with tender pieces of cuttlefish and plump seared scallops.
PSST! If you can’t decide, opt for the chef’s selection menu – great value at $49pp.