The restaurateur behind Ikaria Bondi has opened his second venue in the beachside suburb, but this time, it’s all about Balearic cuisine.
MD Joaquin Saez has appointed Ivan Sanchez as executive chef, who leads the team after having worked in kitchens for more than 15 years.
“Iberica is a labour of love, a culmination of years of expertise and passion for creating unforgettable dining experiences,” says Saez.
The tapas bar is located on Bondi Road and fuses together a casual food experience with drinks by Carlo Valdivia who has worked at venues including Porteno, Continental Deli, and Sokyo.
Sanchez has put together a menu that’s split into tapas, raciones, acompanamientos (sides), and postres (desserts).
Appellation oysters are priced at $6 a pop and are available natural or gazpacho, with jamon Iberico teamed with guindilla peppers and pickled vegetables; and grilled mushrooms served with pil pil and egg yolk.
The iconic salted cod croquette also makes an appearance alongside grilled octopus with smoked potato cream and paprika; and fried Spanish chilli peppers.
For those looking for larger plates, grilled market fish with leek, alubia beans, tomatoes, and beans kicks off the mains section followed by a seafood or vegetable paella; sirloin with Pedro Ximenez reduction; and grilled spatchcock with corn.
Desserts are not to be skipped at Iberica – think flan; tres leches; churros; and grape sorbet.
Valdivia has chosen to focus on both local and Spanish wines as well as vermouth, Sherry, aperitivo highballs, and cocktails made with mezcal and tequila.
Iberica is open Wednesday to Sunday for dinner and lunch on weekends.