Summer at Basque tapas and wine

As the warmer weather approaches Basque Tapas and wine is be focusing on fresh seafood and this is something the Spanish do best considering that Spain is surrounded on three sides by water – the Atlantic Ocean to the west, the Cantabric Sea to the north and the Mediterranean Sea to the east.

Basques have long looked to the nearby sea for sustenance; everything from the famous turbot to lowly but succulent sardines and anchovies), salt cod, bacalao, is also popular—it was, Basque fishermen, Basque who sought cod on the Grand Banks long before Columbus set sail. But Basque seafood can also be delicately prepared, as in various techniques that involve swirling the cooking pan to create a delicate sauce.

To appreciate the combination of Australia’s best seafood and our talented chef Basque tapas and wine is having oyster nights.

Starting Friday freshly shucked oysters from Coffin Bay S.A for $2 and half price sangria between 4-6pm.

Or join the Gypsy Crims for Infectious Gypsy Flamenco, Arabic and Latin Jazz dance grooves. Sit at the bar for $5 tapas and fine Spanish wines between 10-12pm.

Restaurant Engagements

Guest Chef Spanish Dinner

A truly Spanish experience with Chef Andy at Basque Tapas and Wine.

Paella night Tuesday 2^nd, 9^th, 23^rd of February.

‘Paella, the magnificent rice dish from native Spain, is a veritable symphony of colours and flavours that delights both the eye and the palate.

Experience this authentic Cuisine with the introduction of Basques International Guest Chef Program.

These special nights require bookings to secure your place.