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The restaurateur behind Ikaria Bondi has opened his second venue within the beachside suburb, however this time, it’s all about Balearic delicacies.
MD Joaquin Saez has appointed Ivan Sanchez as govt chef, who leads the staff after having labored in kitchens for greater than 15 years.
“Iberica is a labour of affection, a fruits of years of experience and fervour for creating unforgettable eating experiences,” says Saez.
The tapas bar is situated on Bondi Street and fuses collectively an informal meals expertise with drinks by Carlo Valdivia who has labored at venues together with Porteno, Continental Deli, and Sokyo.
Sanchez has put collectively a menu that’s cut up into tapas, raciones, acompanamientos (sides), and postres (desserts).
Appellation oysters are priced at $6 a pop and can be found pure or gazpacho, with jamon Iberico teamed with guindilla peppers and pickled greens; and grilled mushrooms served with pil pil and egg yolk.
![](https://www.hospitalitymagazine.com.au/wp-content/uploads/2023/10/IBERICA1270-e1696287321274.jpg?w=937)
The long-lasting salted cod croquette additionally makes an look alongside grilled octopus with smoked potato cream and paprika; and fried Spanish chilli peppers.
For these on the lookout for bigger plates, grilled market fish with leek, alubia beans, tomatoes, and beans kicks off the mains part adopted by a seafood or vegetable paella; sirloin with Pedro Ximenez discount; and grilled spatchcock with corn.
Desserts are to not be skipped at Iberica – suppose flan; tres leches; churros; and grape sorbet.
Valdivia has chosen to concentrate on each native and Spanish wines in addition to vermouth, Sherry, aperitivo highballs, and cocktails made with mezcal and tequila.
Iberica is open Wednesday to Sunday for dinner and lunch on weekends.
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