Please note that Andaluz does not take bookings
LOCATION
Situated in the Perth CBD.
PROFILED BY DE GROOTS MEDIA
One of Perth’s latest additions to the drinking and dining scene is Andaluz Bar and Tapas. Located in the basement section of the heritage listed Parker and Parker building, the venue is not unlike one of Melbourne’s famous hidden back bars. I usually try to avoid comparing local restaurants to our east coast counterparts, but in this case it’s harder said than done. Amid the influx of tapas bars popping up around Perth recently, Andaluz seems to offer something a little different. Be it the laneway entry, the Chesterfield leather lounges or the vintage ware, there’s plenty to give this new venue a hint of distinction. Owners Ryan Gregory and Carla Arevalo have pulled on Carla’s Spanish heritage to work closely with chef Brenton Pyke in creating a delicious menu that features classic tapas dishes with a modern twist.
Local produce like New Norcia bread, flash fried Dunsborough whitebait and Exmouth tiger prawns prove you don’t have to go all the way to Spain for produce fit for tapas. But then if you didn’t, you’d miss out on trying sensational dishes like the famed Sanchez Romero Carvajal Jabugo Jamon. This ham is one-of-a-kind and is the product of Iberian thoroughbred pigs fed on acorns before being salted, dried and slowly cured in drying rooms. There are simply no words to describe the sensational flavour and texture of this ham. Other dishes to leave you speechless include the Berkshire pork cheek confit with seared scallops and the carpaccio of smoked grass-fed veal with fried capers and baby herbs. What better way to finish grazing on such delectable cuisine than with a cheese platter hailing from Spain or France (and featuring soft and hard cheeses served with quince paste, honeyed walnuts and candied fruits)? This is pure heaven, right here in Perth.
Karen Bilsby, August 2009