Glebe Point Road has long prided itself on its blend of international cuisines and Despana makes for a standout addition to the strip. By day, this spot serves original Spanish brunch dishes like Catalan baked eggs before transforming into a tapas and wine bar by night.
Inside, the decor is simple with Spanish influences. Industrial bulbs swing on chains near potted plants, while glistening bulls’ heads punctuate the raw brick. Follow the steps to the courtyard garden, which blooms with flowering foliage and vibrant vegetables.
Leading the kitchen is Tony Gibson (former head chef at Astral), presenting a menu with an impressive selection of Spanish cured meats, traditional cheeses and larger sharing plates like seafood paella and mussels in a fennel, saffron and tomato broth. But tapas is what’s celebrated here. Share plates of charred octopus with kipfler potatoes and pickled cucumbers make for highlights, as does the braised beef cheek with subtle hints of cocoa, orange and marjoram on an olive oil mash. Not to be underestimated is patatas bravas – fried potatoes with tangy bravas sauce and aioli.
Be sure the night ends with churros served with hot dark chocolate.
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