Share tapas after work at CBD Spanish restaurant Barrafina
Barrafina on Bligh Street in the CBD is serving up delicious, well balanced and full flavoured Spanish tapas and share platters. Come for lunch or settle in for an evening of fine-dining… Spanish style.
Step into Barrafina, where you will be greeted and seated by one of the very friendly waiters. Black canvas menus are handed out and inside, gaze your eyes upon a tantalising list of tapas dishes and wines from all over the world.
Chef Peter Varvaressos is the mastermind behind Barrafina. A Greek who feel in love with Spain on a holiday, that turned into 3 months of living and breathing Spanish food.
My eye is usually drawn to Pinot Noir on a wine list but tonight, i’m feeling adventurous. The waitress suggests a Tempranillo a Spanish black grape used for full bodied reds. A step up from Pinot Noir with more spice, yet not as dry as a Shiraz. My partner orders one of the Spanish beers, Estrella Damm, brewed in Barcelona and we are on our way.
With our drinks in hand, we start with the marinated Spanish olives with orange, thyme and chilli, that sit beside a generous serving of goats cheese and toasted shards of flatbread. The Kalamata olives steal the show, with punchy flavours of the marinate, balancing perfectly with the goats cheese and crispy bread.
Each share dish arrives on a slate platter, contrasting the vibrant colours of the tapas. The white of the pan seared scallops sitting on bite size slices of spicy chorizo and sweet corn puree, was not only eye catching but delectable.
Before there is time to take a few foodie shots, the rest of our small plates and share platters arrive. We are eager to taste the ceviche of ocean trout with ruby grapefruit and piquillo pepper on the side. The ceviche is fresh and zingy, each accompaniment balancing the acidity in the fish to create a delicate flavour. The grilled octopus is sided with mint and cucumber yoghurt, preserved lemon and chilli, a classic combination that does not disappoint.
Within a few minutes, a generous plate of porchini mushrooms on a bed of mushroom puree arrives. We barely have room for the sauteed greens with white anchovy puree, manchego and chilli.
Then came the lamb ribs…
The all-day braised lamb ribs marinated in membrillo (quince paste), rosemary and sherry vinegar looked fantastic on the board. The lamb ribs were a knockout. With each bite, the lamb falls away from the bone leaving you with the flavours of sticky sherry vinegar and rosemary.
We’re fortunate enough to try the Barrafina special, the Churros ice cream sandwich. The ice cream is creamy and made in-house, whilst the churros are crisp on the outside and covered in cinnamon. A word to the wise, don’t take too long taking pictures, these bad boys start melting down your chin as soon as you begin. Dive in, you won’t regret it!
We also have word from Chef Peter that the Churro sandwiches are here to stay, taking up permanent residence on the menu in the coming week. Hooray!
Barrafina
2 Bligh St, CBD, Sydney
02 9231 2551
Open Mon 7am-5pm, Tues- Fri 7am- 10pm
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