Pan Espanola

Crispy toasted ciabatta bread with tomato, garlic, herbs and spices.

Calamares Fritos

Baby calamari lightly fried and served with aioli. (Also available as main course)

Pinchitos de Gambas

Australian banana prawn cutlets marinated in garlic, lemon and oregano. Skewered with red onion, capsicum and chargrilled.

Repollo Relleno

Cabbage rolls stuffed with pork, rice, egg, mushrooms, feta, herbs and spices then oven baked with tomato and basil.

Chorizo al Horno

Spicy Barossa smoked chorizo oven roasted with onion, and roasted charred capsicum.

Zamburinas al horno

Australian scallops topped with jamón, chilli lemon garlic, bread crumbs and gratinated.

Mejillones

S.A. black mussels tossed in chilli, garlic, olive oil, tomato and honey.

Albondigas

Spicy pork meat balls braised in a white wine, tomato, chilli and aromatic herb sauce.

Cordonices

Marinated charcoal grilled quails.

Empanadas

Fried pastries filled with veal mince, egg, green olives, spices and served with a spicy salsa.

Chanquetes Fritos

Australian white bait floured peppered and fried.

Ostras Buenos Aires ( Coffin Bay)

Natural oysters with fresh tomato, spring onion, lemon and olive oil salsa; ½ Doz / Doz

Ostras Caliente (Coffin Bay)

Oysters baked with tomato, chilli, coriander, smoked bacon and spices; ½ Doz / Doz

Bread

Light crispy ciabatta.

Bife de Costilla

Sostas in house dry aged t-bone steak from Adelaide Hills, grass fed finished on grain, charcoal grilled; 1kg / 600g

Cuadril

Churchill’s 600gr local grown, grass and grain fed MSA grade rump steak, charcoal grilled.

Bife de Lomo

350gr Teys tender beef fillet marinated and charcoal grilled.

Bife de Chorizo

400gr MSA grade sirloin steak marinated and charcoal grilled.

Cordero

Tender lamb loin chops, marinated in aromatic herbs charcoal grilled.

Tira de Asado

Argentinian traditional grass fed beef short ribs basted in chimichurri sauce and slow grilled. Garnished with green chilli and lemon.

Parrillada de Carne

Mix of pork belly, chicken, quail, beef skewer, chorizo and lamb chops; For 1 / For 2

Pollo

Young chicken marinated in aromatic herbs, smoked paprika lemon then charcoal grilled.

Pato

Half duck slow roasted in aromatic herbs, white wine, green olives and garlic, served in its own glaze.

Chivito

Young goat oven baked with garlic, chilli, dried olives and cognac.

Gambas a la Parilla

SA King prawns marinated in lime, garlic and chilli, char grilled served with cucumber salad, crispy potatoes and aioli.

Calamares Provencial

Calamari, sautéed, with capers, sun dried olives, chilli and tomato served with steamed kipfler potatoes.

Paella for 2

Traditional spanish rice dish cooked with saffron, chorizo, pork, chicken, seasonal fresh seafood, tomato, peas, chilli and spices.

Fish of the day

Refer to the daily specials board.

Gambas

S.A. king prawns pan fried with, chilli, garlic, honey, tomato and coriander.

Hongos

Oven roasted field mushrooms, porcini mushrooms, rosemary and beef glaze.

Ajillo

Herbs, garlic, parsley, beef glaze and cream.

Ensalada Verde

Mixed green lettuce, Spanish onion and green olives.

Ensalada Mixta

Mixed green lettuce with fetta, red onion, kalamata olives, tomato and cucumber.

Ensalada Rusa

Steamed potato, peas, red onion, boiled egg and basil lightly dressed in our mayonnaise, lemon and extra virgin olive oil.

Churros

Freshly fried pastries served with warmed hazelnut chocolate and glazed strawberries.

Torta mojada

Layers of chocolate sponge soaked with sugar syrup and brandy, filled with Argentinian caramel, chantilly cream and fruit, finished with warm chocolate.

Crema Catalana

Spanish style cream brulee finished with a caramalised crust and candied orange.

Helados

A selection of ice-creams served with glazed strawberries.

Postre Vigilante

Cheese plate – Assorted cheeses with toasted almonds, pear, quince paste and lavosh.