Apologies for not sharing this place with you sooner. I have been a total restaurant-hog, for which I feel incredibly guilty. 'How good is this place?' you wonder, that I would neglect my duty to infom you of good places to eat. If I told you that in one week I went four times (twice on the same night one occaision) will you start to get a picture?
Tapavino, as the name implies, does tapas and wine. Forget the fried, oily stodge that a lot of places try to pass off as tapas. This place is all about fresh, bright flavours with seperate parts of the menu dedicated to the sea and land. Jamon of course gets its own section. The pumpkin parfait is an amazing spicy, salty-sweet puree that spruiks the tongue for subsequent dishes. Dishes like tuna crudo with spicy roast almonds and sherry dressing stand out. Tender strips of tuna contrast with the satisfying crunch of crushed almonds. This dish is everything. Order it. Now. Seriously, stop reading and go get some.
Back? Ok.
The pork and duck terrine really celebrates the flavours of each meat. A special of slow roast lamb shoulder with yogurt, pomegranate and mint is served sitting in its own juices. Make sure you save some of the copius amounts of bread that come with the other dishes to soak this wonder sauce up. Damn fine. The razor clams are cold and lackluster with a broadbean puree and astringent citrus dressing that leaves the dish missing any cohesion or interest.
This bar is all about sherry, something I know squat about (except that it is mostly produced in Spain), but the staff are more than happy to help I guiding you through the sweet, dry crisp loveliness that is sherry. Most of the staff here have spent time working in Spain and know which tipple best suits the dishes ordered.
Upstairs takes reservations, but downstairs is the part of the restaurant that takes me back to Spain. Squeeze into a tiny table, eavesdrop on the next table over, eat great food and get merry.
Mon-Fri 11:00 am - 11:30 pm
6 Bulletin Place
Sydney NSW 2000
http://www.tapavino.com.au/
No comments:
Post a Comment