A tap wine bar serving Argentinian dishes and Basque-inspired pinxtos? Now here’s something a little different. While the theme might sound left-field, Bar Riot’s philosophy is straightforward: food that’s simple in concept and detailed in execution.

The small plates menu is predominantly vegetarian and pescetarian, with a focus on minimal ingredients of exceptional quality. Think vongole from Coffin Bay and sardines kissed gently on the grill with jamon iberico and chorizo salsa macha. Meat offerings are sparse but considered: skewers of grilled beef tongue with pineapple and a fermented jalapeno sauce, and a 120-gram Wagyu steak supported by chimichurri and grilled shallots.

For dessert, the Molotov cake, a classic Portuguese dessert, is given an innovative twist: the cake is soaked in tres leches syrup, amontillado sherry caramel, and topped with pineapple and torched meringue.

Tap wines from Riot Wine Co (which runs the venue with Palmer Hospitality) provide the backbone of the drink selections. They’re supplemented by a curated international wine list and cocktails that reinforce those Latin and Spanish influences pulsing through the venue; think tequila and sherry, flavours of jalapeno, lime and cucumber.