In the spot where local institution La Buvette sat for 25 years, husband and wife team Nick Stone (Mona, the now-closed Hugos, Harpoon Harry and Aparna Gehlot run La Bomba, serving seriously good Spanish from sunrise to sunset.
At La Bomba that means sobrassada (cured Spanish sausage) with fried eggs, mojo verde and manchego cheese on toast, or sweet papaya and coconut yoghurt on a maple crunch with lemon balm and raw honey. For lunch, choose from heirloom tomatoes with burrata, sherry caramel and basil on garlic toast, or traditional bocadillo (Spanish sandwiches) stuffed with steak, sherry-braised onion, greens, cheese and mojo verde. The namesake bomba (short-grain) rice comes with roasted king prawns, saffron and fennel, and goes perfectly with a carafe of sangria, or one of the many craft beers or Spanish wines on the menu.
And if you find yourself there between meals, don’t worry. Fill up on snacks such as Sydney rock oysters, patatas bravas, raw fish tostadas and La Boqueria Spanish cured meats.
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