Tapavino - Sydney CBD

After enjoying a couple of newly invented cocktails at the Bulletin Place Bar we make our way to the recent talk of the town, Tapavino. We arrived sharp at 8pm and were accompanied by the waitress upstairs. We walked through a buzzing restaurant, wooden beams holding up the first floor and hundreds of wines stacked adjacent to the walls. Elegant and classy, the first impressions got a big tick from all of us.

To satiate our massive appetite for quality wine we started going through the exhaustive selection of wines. Confused to the core and bumbling on the cocktails we had a couple of minutes back, we decided to keep it easy and order Sangria. We only wished if they had an option of jugs rather than glasses. The sangria was not the best I have tried in the past. This one was more fruity and watery. 

The first dish to arrive was a combination of avocado, crab and chilli tostado. It just seem to me that would could have been an amazing blend of flavours from the zing of mint, tanginess of lemon and the sweetness from the crab was simply reduced to an overload of avocado on top of a crunchy toast. Not so delighted!

The warm potatoes with rosemary, caramelised onions and salt was purely a simple dish served on a crispy flatbread coca. I really missed my spicy tomatoes.

Finally, the lamb tapas got me cheering a bit. The braised lamb shoulder was juicy, tender, flavoursome and melted in your mouth. The yogurt and pomegranate added sweetness to balance the spiciness from the lamb.

Another cracker of a dish was the braised chicken with paprika mayo and tomato salsa. The appearance of the dish made it drool-worthy. The first bite and the chicken falls apart, endorsing the quality of the dish. The hotness of the dish was apt and didn't overpower the richness of the tomato salsa.

What can be a better palate cleanser than a bowl of hot smoked trout, rocket, grapefruit segments and piquillo pepper ensalada. The vibrant, citrusy and tangy flavours from the grapefruit mingled with the smokiness of the trout presented a fresh and likeable dish.

The warm cow cheese with walnuts in vine leaves was salty but had a tranquillising effect. A great accompaniment for a conversation starter. 

The braised chorizo served in a red pepper based sauce with black olives was the final dish to arrive. The chorizo was packed with garlic and herbs but could have done a bit better with an extra kick of spice.

Tapavino might not find my love, but it does find my appreciation for being a bit different from the run of the mill Spanish joints out there.

Tapa Vino

6 Bulletin Place

Sydney NSW 2000

Tel No: +61 2 9247 3221

Website for more info: Tapavino