Food & Drink

Bottomless Paella & Sangria

Feast on endless bowls of the classic Spanish dish and unlimited cups of spiced wine for just $50 at St Kilda's Pontoon.
By Concrete Playground
August 05, 2019

Friday, August 9, 2019

Friday, August 9, 2019

  • Saturday, August 10, 2019

    Saturday, August 10, 2019

  • Sunday, August 11, 2019

    Sunday, August 11, 2019

  • Friday, August 16, 2019

    Friday, August 16, 2019

  • Saturday, August 17, 2019

    Saturday, August 17, 2019

  • Sunday, August 18, 2019

    Sunday, August 18, 2019

  • Friday, August 23, 2019

    Friday, August 23, 2019

  • Saturday, August 24, 2019

    Saturday, August 24, 2019

  • Sunday, August 25, 2019

    Sunday, August 25, 2019

  • Friday, August 30, 2019

    Friday, August 30, 2019

  • Saturday, August 31, 2019

    Saturday, August 31, 2019

Pontoon

30 Jacka Boulevard, St Kilda

If you haven't been able to book a trip to Spain in 2019, this month-long series may be a very tasty consolation. Stunning St Kilda bar Pontoon is serving up bottomless paella and sangria every Friday, Saturday and Sunday in August.

For just $50, guests will have two hours of endless access to three takes on paella paired with bottomless glasses of spiced wine. You'll be able to choose form arroz negro, with squid ink black rice, chorizo and squid; a version with chicken, green beans and smoked paprika; and finally a mussel and squid-heavy paella with lots of saffron.

If you'd like to skip the booze and load up on the classic rice dish exclusively, you can do just that for $25 a head, too.

Guests might be able to catch Head Chef Rhys Hunter in action, too, whipping up a big pans of paella in the fiery kitchen — which you'll then be able to enjoy out on the beachfront deck.

While the bottomless sangria and paella deal will only set you back $50 you will need a minimum of two people to enjoy the deal — so call a mate and make a date ASAP. To make a booking, head to the website.

Bottomless paella and sangria is available from midday.

Images: Simon Shiff

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