latest venue from Matt Swieboda, Nate Hatwell and Scott McComas-Williams, the Sydney small-bar specialists behind Love, Tilly Devine, Ragazzi and Dear Sainte Éloise. Named after a in Barcelona’s Gràcia district, (vermouth) and soda with “too many olives”. “We’ve embraced the plancha and, in particular, grilling on them,” he says. “We’ve done pork neck, swordfish, prawn and chorizo, but my personal favourite is hanger steak and chicken liver on Andean sunrise puree with an oloroso sherry glaze.” One of the venue’s most popular menu items is a MoVida-inspired dish of butterflied quail in a morcilla crumb, which McComas-Williams recreates using a morcilla spice mix. “Not everyone wants to cook with pig’s blood at home, so I’ve tweaked the recipe so it still captures those sweet, smoky, spicy flavours.”
