Geoff Machirus, one half of the team behind late-night mezcal bar and taqueria, Bodega Underground, has gone solo on his new venture Crossley St Cantina.
The laneway cantina combines the relaxed snacking vibes of Spanish eating and drinking culture, with the best of local Australian produce to deliver a moody, intimate venue in the heart of the CBD theatre district.
Head chef Federico Perez (Vue de Monde, No. 8, Panama Dining Room alumni) is at the helm and has developed a sharing menu that champions tapas like the chorizo jam that marries a sweet, sour and spiced jam with diced chorizo and crisp housemade sourdough, or the cigarillo de lamb, a deep-fried roll of braised lamb and brick pastry. Raciones or larger plates, like the Spanish omelette, served with chilli and aioli, or market fish with clams, artichoke and tapioca that can be eaten as a standalone dish for those not looking to share. Culminate your evening with flan de queso, Spain's decadent version of crème caramel loaded with cream cheese and follow it up with a tipple.
The drinks list boasts vermouth on tap that's served over ice with a wedge of orange and a queen green olive, just as you would find in any bar on the cobbled laneways of Madrid. There's even red and white wine on tap, Spanish cocktails like Agua de Valencia that combines gin, orange, blood orange and cava together. Spanish beers make an appearance too and there's a designated Gin and Tonic menu.
Every weekend from noon to 5.30pm the venue dishes up a bottomless brunch that includes 90 minutes of free-flowing Gin and Tonics, Vermú Spritz, cocktails, beer and wine coupled with a selection of the chef's favourite dishes for $65 per person.
Book your spot for the brunch or walk-in to the venue for a digestif with bookings being highly recommended here.