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Bodega

Bodega will explode any ideas you have about what a tapas bar in Australia can be. More Almodóvar than Cervantes, Bodega’s bright, fresh, sexy edge blows away the tired olives, dank décor and soggy patatas bravas of preconceptions. The slim-hipped tag-team at the burners and the neo-bobby-soxers on the floor aren’t blind to tradition – chorizo in cider and jamón are perfectly bueno – but the combination of experience at the pointy end of the restaurant biz and an increasing interest in things South American means that you’ll see a gutsy braise of octopus in red wine with white beans, or hugely beefy grilled skirt steak with chimichurri alongside the more worked likes of zucchini flowers stuffed with morcilla on carrot purée. Either way, the flavours are as amped up as the indie rock that bounces off the concrete walls day and night. Who knew the cutting edge would be this much fun?