When you step into Iberica, the stunning interior design of Lisa Wright, takes you instantly from the seaside culture of Bondi straight to the Mediterranean! Its from the same ownership team at Ikaria on Campbell Parade. Pitched as a Spanish Mediterranean Restobar that pays homage to the Balearic Islands, talented Executive Chef Ivan Sanchez (ex Porteño and Bodega) draws on his experience with this cuisine, and delivers that influence bigtime onto our plates.
Whether you are just popping in for a drink at the impressive room long bar, or staying on for a meal, the experienced Head Barman Carlo Valdivia has all your liquid desires covered. The Las Fallas Old Fashion, his take on the classic, with Banana Burnt Butter Bourbon, Chocolate bitters, Orange bitters, Toasted peanut syrup, and “Fuego” confirms the impressive credentials mixing your cocktails. Its backed up by a very well-considered wine list at particularly decent price points that fits the menu like a glove – and if you must have Sangria, then this is the place to do it!
Its almost obligatory to start with the theatre of the nicely grilled rustic house-made bread with the melting and edible truffle butter candle, which both brings some fun and style to the bread course. It sets the tone, for the texturally flawless Grilled octopus, with smoked potato cream and paprika that follows, which showcases the technique and duty of care in the kitchen – not to mention flavour! I couldn’t imagine dining here without trying the Txitorra al Vino, a rich Spanish sausage, with unctuous red wine jus, and caramelised onion – and it vanishes quicker than it appeared (absolutely delicious).
The headline act is the Paella de Mariscos, and rightly so. Served in the piping hot pan that its finished in, what’s not to like. Its generously garnished with prawns, scallops and mussels, but most importantly it is all about the depth of flavour absorbed within the rice (as it should be). You control the acidity with the nicely charred lemon, and the portion shares perfectly between two. If you like Pedro Ximenez, the sticky reduction with the textbook executed sirloin, adds another layer of complexity and richness to the protein.
Leaving without having the more-ish churros with dulce de leche ice-cream would be a crime, and similarly the suitably wobbly flan with caramel and grated manchego is a great way to end the meal. Whilst it sounds somewhat ridiculous to mention the toilets in a food review, they are simply too stunning from a design perspective not to, and I won’t spoil it for before you visit with anymore details.
Very good restaurants have a way of surprising you, and this far exceeded my expectations, which is why its always important to keep an open mind when trying a new place that you knew little about beforehand. Overall, Iberica is almost impossible to fault as a fine casual diner, as it punches way above its weight, and offers you as close to a Balearic coast village culinary experience as you can get without the cost of an airfare. At worst, it might just inspire you to one day take that journey!
By Dane Richards
Iberica
Monday to Friday 5pm till late, Saturday to Sunday 12pm till late
0466 646 413
251 Bondi Road, Bondi NSW 2026
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