E N T R E E

Spanish Bread V 6.00 Rubbed with oregano, garlic, olive oil, grated fresh tomato.
Soup of the day 12.00 Fresh homemade, served with crusty bread roll - see black board.
Charmoula Sardines 16.00 Fresh sardine fillets in a blend of herbs and Moroccan spices, pan fried then served with Spanish onion and fresh tomato salsa. 3 per serve.
Lamb Brochette 16.00 Charcoal grilled skewers of lamb fillet in a marinard of sweet paprika, cumin, garlic, pure olive oil and served with tomato sauce. 3 per serve.
B’Stilla Pastry Rolls 13.00 Chicken and almond cooked in preserved butter, cinnamon and orange blossom water. 2 per serve.
Grilled Haloumi Cheese 12.00 Char grilled slices of Haloumi cheese, dressed with olive oil & lemon.
Bissara Dip V 12.00 A rich puree of baby broad beans cooked gently in olive oil, garlic and cumin served with flat bread.
Eggplant Dip V 13.00 Puree of roasted eggplant in lemon, parsley, garlic and olive oil served with warm flat bread.
Braised Mussels 18.00 Mussels braised in white wine, celery, fresh tomato and herbs, onion and garlic.
Harissa Prawns 18.00 Pan fried peeled green prawns in chilli, capsicum, and preserved lemon paste, served over a nest of crispy ginger and sweet potato.
Grilled Octopus Ras Elhanout 16.00 Cooked in a blend of aromatic sweet spices, coriander and garlic served on a bed of mixed leaf salad with preserved lemon and an orange ginger dressing.
Moroccan Appetiser Salad V 15.00 A special Moroccan arranged salad platter of roast eggplant, capsicum, glazed carrots, fresh beetroot, black olives and goat cheese.
Andalusian Baked Egg V 11.00 A colourful dish of egg, tomatoes, peas and chives oven baked in a clay dish with a dash of sherry.
Spanish Octopus and Vegetable Salad 15.00 Marinated in olive oil, basil, chilli and white wine vinegar (served chilled).

TAPAS

Spanish Bread V 6.00 Rubbed with oregano garlic olive oil and grated fresh tomato.
Soup of the Day 12.00 Freshly made daily, served with crusty roll.
Chicken Liver Pate, Homemade 11.00 Tender chicken livers cooked in red onion and port served with a crusty roll.
# Tortilla V 9.00 Spanish potato omelette with peas, olives and roast capsicum.
# Calamari Fritos 13.00 Fresh calamari rings, crispy fried, seasoned and splashed with fresh lemon juice.
Artichoke Hearts V 12.00 Marinated in a sweet paprika and fresh herb and tomato vinaigrette.
Eggplant Dip V 13.00 Puree of roasted eggplant in lemon, parsley, garlic and olive oil served with warm flat bread.
Olives Moorish Style V 6.00 Green olives in fresh herbs, harissa, olive oil and preserved lemons.
Grilled Baby Octopus 12.00 Charcoal grilled with a dash of lemon, garlic and parsley.
Garlic Mushrooms V 11.00 Button mushrooms in roasted garlic and herb butter.
Garlic Prawns 14.00 Butterfly peeled prawns pan seared, served in garlic, lemon and white wine sauce.
Andalusian Baked Eggs V 12.00 A colourful dish of eggs, tomatoes, peas and chives oven baked with a dash of sherry.
# Moorish Meat Balls 11.00 Minced beef balls simmered in a spicy tomato, red wine and coriander sauce.
Lamb Brochette 13.00 Charcoal grilled skewers of lamb fillet in a marinade of sweet paprika, cumin, garlic, pure olive oil and served with tomato sauce. (2 per serve)
# Chorizo Sausage 11.00 Cured pork, beef and paprika spanish sausage, sliced grilled and served on a bed of pimentos salsa.
Charmoula Sardines 13.00
Fresh sardines fillets in a blend of herbs and Moroccan spices, pan fried then served with a Spanish onion and fresh tomatoes salsa.
# Warm Zaalook Salad V 11.00 An infusion of roasted egg plant pieces, olives and preserved lemons with a cumin and coriander dressing.
# B’Stilla Pastry Rolls 14.00 Crispy fried rolls filled with chicken and almonds cooked in a ghee butter, saffron, cinnamon and orange blossom water. (2 per serve)
Chicken Wing Cutlets 12.00 Chicken wing sticks marinated in a charmoula paste and pan fried. Served with minted yoghurt.
Grilled Haloumi Cheese 12.00 Char grilled slices of Haloumi cheese, dressed with olive oil & lemon.
Glazed Sweet Carrot V 9.00 In paprika and lemon dressing.
Chargrilled Eggplant V 9.00 Marinated in olive oil, basil and a light vinegar.
Cheese & Spinach Balls V 13.00 Homemade deep fried, crispy cheese and spinach balls. With a spicy dressing.
Jamon Serrano 11.00 Thin slices of Spanish cured ham.
Bissara Dip V 13.00 A puree of baby broad beans cooked gently in olive oil and cumin served with flat bread.
Potato Alioli V 9.00 Crispy fried potatoes with homemade garlic and parsley mayonnaise.
Spanish Octopus &Vegetable salad 12.00 Marinated in olive oil, basil, chilli and white wine vinegar (served chilled).
Crusty Bread Roll 1.50

# Alhambra selected six (Serves 2) 51.00 Pre Selected tapas dishes # V = Vegetarian

10% surcharge on public holidays.