Ash St. Cellar

Warmed Ligurian black olives       8
Manzanilla green olives        8
Roasted almonds         8
Salted pistachios         8
Spiced cashews        8

Freshly shucked oysters with chardonnay vinegar dressing   3.5ea Bocadillo with Jamon, manchego and quindillas 4ea
Sobrasada de Mallorca, grilled sourdough 4ea                  
Empanadas with salsa criolla  5ea
Fried spiced chickpeas 6
Boquerones – Spanish white anchovies, toasted sourdough 10
Mixed plate - Reggiano parmesan, cured ham, green olives 23

Salchichon Spanish salami  Sml-8  Lge-15
Pork lonza  Sml-8  Lge-16
Jamon serrano  Sml-9  Lge-18
Wagyu beef bresaola  Sml-11  Lge-21
Selection of 4 cured meats  23
Pork and chicken liver terrine, cornichons, toasted sourdough  21

One 8, Two 16, Three 24
St Angel, triple cream, cow’s milk, Lyon France
Oveja Al Romano, semi hard, sheep’s milk, Santa Cruz, Spain
Tarwin Blue, blue cheese, cow’s milk, Gippsland, Victoria

Mushrooms cooked in garlic, lemon, spinach and herbs 12
Butifarra Negra, chickpeas, and raisins 15
Soft baked eggs, tallegio and roast tomatoes 15
Slow cooked octopus, spicy chorizo, potato, chimmi-churri 18
Chorizo, baba ganoush, fresh herbs, grilled flat bread 18
Grilled quail, mushrooms, olives and pine nuts 18
Kingfish ceviche, pickled cucumber, shaved mojama 19
Prawns cooked in garlic and chilli 19
Marinated pork skewers, white bean puree, anchovy dressing 19
Fried whitebait, harissa mayonnaise, and lime 20
Steamed mussels with saffron, white wine and tomato broth 22
Grilled lamb cutlets, spiced pumpkin, dukka and minted yogurt 24            
Fish of the day 29

Raddichio, cabbage and fennel salad, pancetta and pecorino 12
Rocket, fresh pear, goats fetta 12
Soft polenta, gorgonzola and walnuts 10
Fries with aioli 10

Tart of the day 14
Warm chocolate fondant – (baked to order, please allow 10-15min) 14
Alfajores with Dulce de Leche 12