모비다・아키

Freshly shucked oyster

Murcia style Gordal olives

Whipped cod roe with pickled vegetables

House conserved Mooloolaba Albacore tuna, tomatoes and saffron escabeche

Cadiz style Western Plains pork belly with lemon

A selection of cured meats with Gordal olives, picos and guindilla peppers

‘Quesada Carpio’ Pure Raza Iberica, Jamon aged 24 months served with pan Catalan

Hand-filleted Cantabrian artisan anchovy on crouton with smoked tomato sorbet

Warm crumpet with spanner crab, saffron emulsion and finger lime

Real Conservera mackerel with cod roe and maruca on potato hash

Sher Wagyu beef tartar with pickled turnip on an almond and horseradish cracker

Garlic prawn croquette

Charred eggplant, peppers and leek with goats curd in brik pastry

Fire roasted piquillo pepper filled with salt cod brandade

Calamari sandwich with Basque guindilla pepper and alioli

Wagyu beef intercostal pincho cooked over coals with horseradish yoghurt

Bar Juanito style globe artichoke with migas and mint

Koo Wee Rup asparagus with stracciatella, broad beans and whey dressing

Fried new season Sebago potatoes with spicy bravas sauce

Loddon Estate spatchcock with chorizo, chickpeas and guindilla peppers

Slow braised beef cheek in Pedro Ximenez sherry with cauliflower puree

Roasted Meredith Dairy goat with fino and green peppers

450g 28-day dry aged The Wanderer club steak with Padróns and chicken jus

Bomba rice paella with Lakes Entrance calamari, smoked prawns, peppers and saffron