Wander down a Melbourne laneway and you'll find a shortcut to Spain in the form of Crossley St Cantina, a late-night tapas restaurant and cocktail bar. The brainchild of Geoff Machirus (Bodega Underground), Crossley St Cantina merges the bustling vibes of Spanish culture with the finest local Australian produce. The kitchen crafts a fully gluten-free sharing menu that features delectable tapas like chicken skin crackling with whipped goat cheese, truffle honey, pomegranate and saltbush, baked scallops with garlic mornay, finger lime and karkalla, and fan favourite crispy brussels sprouts with chilli-maple dressing. If you are after a larger plate, the Basque-style grilled 400g porterhouse steak with roasted bone marrow and pepperberry veal jus is a must. Round out the menu with the classic Basque burnt cheesecake with dulce de leche, housemade honeycomb and berry coulis. The drinks list is equally impressive, with a designated gin tonica menu, vermouth spritzes and an extensive wine list that includes plenty of Spanish varietals (and local drops), including sherry wines — Oloroso and Pedro Ximinez make appearances. Every Friday, Saturday, and Sunday, from 12–5pm, the cantina hosts a Bottomless Brunch. For $79 per person, guests can enjoy 90 minutes of free-flowing G&Ts, sangria, cocktails, beer, and wine, all paired with a curated five-plate selection of the chef's favourite dishes. A vegan-friendly menu is also available, ensuring there's something for everyone.
