We get our priorities right and kick off with drinks including a ‘fiesta de flores’ gin cocktail from a list of seven creations and a Young Henry’s Natural Lager, one of 12 tap beers.
Comida’s evening menu (from 4pm) is a concise selection of tapas, raciones and pizzas. I was looking forward to Brad’s paella but, sadly, it’s not part of the usual menu (only for functions). Hopefully it will make guest appearances over summer.
Four tapas options ($10–$16) include garbanzo ( chickpea) fritters topped with a Catalan-inspired rich, nutty, fruity and earthy-flavoured romesco tomato-based sauce and finely grated manchego cheese.
We loved the classic patatas bravas: lightly fried golden
potato pieces (not deep-fried into oblivion) with a bold, smoky, sweet tomato
jam, creamy garlic aioli and herbs.
Roxie’s has a well-curated wine list with a dominant SA streak and just a few imported drops. Plenty by the glass ($7– $11) and bottles from $36. We gave a big thumbs up to a Spider Bill chardonnay made by Tarrant Hansen with fruit from Piccadilly in the Adelaide Hills.
Raciones in Spain are ordered when you’re wanting a little more than tapas. Comida’s raciones ($14–18) have an Aussie spin with Spanish nuances such as crumbed pork sirloin served with cos lettuce heart, quince and pickled pepper. Escalavida (roasted capsicum, eggplant, basil and shallots) makes a great side dish with other shared plates.
A plate of meaty chicken ribs, crispy on the outside and
tender inside, share the plate with fresh slaw, caperberries and a peppy