The concept of Bar Tapa comes from the food of owner Manuel Terron’s childhood in Spain and the Spanish lifestyle. He always found everything too white-washed or Australianised here.
Sevillian tiles (which the owners hauled back in suitcases) and a Spanish flag frame the entrance; jamon legs hang above the bar; and there are Spanish trinkets offering a splash of colour on an exposed-brick wall.
The menu is a mix of Terron family recipes and classic Spanish dishes. From Terron’s mum come the croquetas and the migas (a fried toss of bread crumbs, pancetta and black pudding topped with a fried egg). The Valencian-style paella and patatas bravas (fried potatoes in a spicy tomato sauce) are inspired by Terron’s travels in Spain. As is the lunch menu of Spanish baguettes, bocadillos.
Each drink, whether it be a sangria a cava (Spanish champagne) or a vermouth, with a free tapita, a miniature canapé-style snack. That might be some shaved jamon over bread or a piece of frittata.
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