Guess what Melbourne? We’ve found a new little Spanish gem! Its not in a laneway, or a funky corner in a suburbian hood – It’s at the bottom of a building….in the docklands!!! Yep, that’s right – The new hot spot in town.
Why would one shlep all the way to this notorious wind tunnel (docklands) just for tapas? Start with the vibe. Relaxed white collar execs mingling to traditional Spanish music. A subtle, but a refreshing change to the office banter where you forget your mundane work chores and leave them where they belong….Not here! Then the service. Helpful. Professional. Effortless. Like your amazing PA who makes sure your stationery draw is always topped up (only by stationery, we mean wine), and your calendar is full and complete but not overloaded (or in this case, your belly).
What’s so good about the food? Head chefs Gavin Baker and Alex Drobysz have crafted a superb modern Spanish menu. You could go the one of the selection of the Charcutería, such as the pork salchichon, the selection of Jamon, chorizo or a Wagyu bresaola-hanging at the front of the modern yet traditional bar. Tapas include oysters, olives and a charred broccoli croquette. These gorgeous round deep fried balls with oozy cheese may leave you wondering this decadence actually has green, but it’s crunchy and yummy-so who cares!
The pan con tomate is an amazing filler to get you going. Charred bread, grated tomato, (authentically Spanish) bit of garlic (wont be doing too much kissing after this dish) and lots of Parmesan. Already satisfied. Moving to the ‘real’ dishes. By real we mean bigger but equally as delicious. Start with the waguyu skirt-2 AMAZING perfectly cooked med rare slices, (we are talking melt in your mouth style) served with bright coloured red and yellow heirloom tomatoes and olive gremata (dehydrated olives and bread crumbs) In awe that such a powerful meaty cut can be so tender, juicy and dare we think-delicate?.
Next the zucchini, an interesting mix of chargrilled and raw ribbons, sprinkled with spiced pepita seeds and machego. It’s crunchy, smoky and balanced. The tail of a baby flathead is served whole on a chunk of wood with a large dollop of smoky eggplant (babaganush eat your heat out). Be careful the teeny bones don’t get stuck but make sure you devour it all! Wash it all done with one of their Spanish wines or their house made sangria – a blend of red wine, grand mariner, cloves, nutmeg, cinnamon, orange and a few more things which make it oh so inviting after a hard day. Bar Nacional -a stumble up the hill from the wind tunnel.
A stumble down the hill from the big smoke. Which ever way you stumble-you’ve found a gem!
Psst; Swing past on a Wednesday for ‘eat in’ or ‘take away’ $10 Paella – a huge pan served with a different variety each week like smoked paprika and BBQ chicken- ….mmm yum…..
- Docklands, Melbourne
- 727 Collins street
- 3000 Melbourne
- +61 3 9252 7999
- See the website
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