Chef Renee Anderson oversees a menu focused on Spanish tapas designed to complement the more than 300 Spanish wines and 80 sherries Tapavino offers.
The venue provides a choice of three areas to sit, sip and eat. If the weather is kind, there are tables and chairs in the little laneway off Pitt Street. Inside you’ll find a dark, moody bar, while upstairs there’s a quieter, more intimate space for diners.
For food to accompany a glass of wine or sherry you can choose tapas, ordered by the piece, a charcuterie platter to share or some of the starters (primera), which are also intended to be shared. The warm cow’s milk cheese with walnuts and lavender honey is a standout. It comes as a small round of curd coated in crunchy walnuts and, when cut, it oozes a creamy warm interior for smearing on toasted sourdough bread. Main dishes include chorizo in a tasty romesco sauce or roasted lamb fillets served over eggplant and dukkah.
PSST! If you like a buzzy atmosphere, grab a table or a banquette in the ground floor bar area.