Los Bravos, in William Street, is my go to put for good meals – Spanish themed tapas – and wine – an eclectic choice that modifications often, and with an emphasis on Spanish varieties. It is likely one of the standouts of Northbridge.
The lengthy bench on the entrance is a superb spot for watching Northbridge cross by, whereas across the aspect, with spectacular murals wanting over, is an outside eating and consuming space, with herb and citrus backyard, whereas contained in the bar, cubicles and tables and chairs with eye catching Spanish tiles completely seize the theme. As does the music with its salute to bouncy Spanish surf tunes.
A glass of chilled sherry is all the time a good way to start out your go to – fino or manzanilla is, I reckon, an absolute ripper for getting the tastebuds flowing, and is completely in-tune with the Spanish delights on supply.
In current weeks, in addition to the splendidly ready tapas, have been added “tins” – cans of Spanish anchovies, sardines, mussels served with toasted bread for a easy and cheap meal – throughout “tin time’ completely satisfied hours these might be ordered, with a house beer or wine – these latter are nice worth at $5.
The mussels in Galician sauce was a superb kick begin to my meal – spicy and juicy mussels in oil – watch out to not spill it all over the place as I managed – sopped up with toasted crusty bread.
On virtually each go to I’ve had salted Spanish Mackerel – for me, their signature dish – and I did once more – succulent cured fish served with cracked almonds, citrus and oil, it’s excellent.
In reality every thing “fishy” is completed so nicely right here – pickled whiting with a sprinkle of chopped chilli – salty, vinegary and zesty – one other magnificence.
Another sometimes Spanish dish, manchego croquettes are a should – crisply fried with a crunchy pores and skin and an oozy, juicy filling.
I might go on concerning the meals I’ve had on earlier visits – char grilled fish, cuttlefish with pickled chilli, and the seasonal padron peppers – these are wonderful – roasted peppers that change between pleasantly delicate and eye wateringly scorching – it’s kind of Spanish roulette as you chew into them, by no means understanding simply what you’ll get!
This time, I completed with slightly imported cheese – valdeón – served with bread and honey – an ideal ending.
With my meals, and after the sherry starter, a bottle from Castille in Spain – 20,000 Leguas – this can be a area mix of principally chardonnay, fermented on the pores and skin producing a coppery orange hue, and a bouquet of tropical fruit with some nuttiness; the slippery palate exhibits flavours of Granny Smith apples, dried orange rind and cashews. It was an ideal companion to the meals.
The cheese appeared to name for a glass of one thing sticky and what higher than the apparently named The Thing – constructed from Muscat of Alexandria in Segovia, Spain, it’s amber and cloudy with honeyed apricot aromas; the palate is what actually grabs you – luscious fruit on the entrance palate, morphs into bitter orange, virtually bitter notes, earlier than ending with a sherbet like tingle. Quite totally different from something I’ve tried.
Los Bravos kicked off in nice fashion when it opened late final yr and it has continued on this path – the meals is unbelievable, the wine choice wonderful, the employees uniformly distinctive – gifted, pleasant, useful – you get the image – it’s a should, I feel. I shall be again very quickly, I’m positive!