Iberica

Overview

Iberica takes inspiration from small Spanish towns along the stunning Balearic Islands, like Ibiza and Mallorca, so it's no wonder the restaurant chose Sydney's most iconic beach as its home.

The venue is helmed by Managing Director Joaquin Saez (previously at Cho Cho San, Fratelli Paradiso, Alberto's Lounge and Ikaria Bondi). Joining him is Executive Chef Ivan Sanchez, who brings 15 years of experience in Mediterranean cuisine, including stints at Porteño and Bastardo. Head of Bar, Carlo Valdivia, who formerly worked at Porteño, Continental Deli, Bar & Bistro and Sokyo, is in charge of curating the Spanish-heavy wine list and creative cocktail menu.

The menu focuses on supporting local suppliers and showcasing their produce. Start off with house-made bread served with a truffle butter candle, jamon Iberico, seared scallops and grilled octopus with Jerusalem artichoke and ajo blanco. Bigger plates include seafood paella, charcoal-grilled sirloin with a Pedro Ximenez reduction and a charcoal-grilled spatchcock with mojo rojo. Finish off with a caramel flan with manchego cheese, Basque cheesecake or a refreshing grape sorbet.