The anchoa (hand filleted Cantabrian artisan anchovy on crouton with smoked tomato sorbet) is probably one of the finest inventions ever. Of course, you’d want to like small fishies, but if you’re already on that page then this is magic in the mouth. Chef Frank Camorra creates exquisite Spanish cuisine in Melbourne’s most handsome laneway. The fried, silky croquettes and the air dried wagyu with poached egg and truffle foam have a devout following. It is near impossible to get a booking, so go late (or early) to nab a bar stool. Or cry your way next door – Movida Next Door is a perfectly acceptable compromise, although they don’t serve anchoa, which is pure madness.
Must try: Anchoa
How much? Anchoa $4.50 each; tapa $3.70-$7.50; raciones $7-$19.50; Carrasco Jamon Iberico de Bellota (aged 36 months) $50 (remember the Sharing Dish Cost Creep is at play here)