La Bodeguita Del Medio

Slow cooked beef served with pebre

Chicken​ scalpicon on a tortillacrouton with habanero dressing

Three cheese empanadas with quince relish (3)

Barbeque lamb skewers (3)

Yogurt​ braised lamb, black bean vinaigrette and steamed yellow rice

Fish served with fresh pico de gallo on soft shell tortillas

Jalapeno, smoked chorizo and chick peas

Raspberry and parmesan salad, with rocket, apple and basil dressing

Shaved cabbage and fresh mint with queso blanco

Steamed yellow rice

Fried plantains

Wrapped prawns on jalapeno and almond puree

Roasted​ pork belly, compressed watermelon and white balsamic foam

Raspberry and parmesan salad, with rocket, and apple and basil dressing

Yogurt braised lamb, black bean vinaigrette and black beans

Fresh clams, prawns, mussels and spicy chorizo

Creole chicken with a banana duxelle stuffing, warm rocket and black bean salad

Spiced chicken thigh with a chorizo and cashew stuffing. Served with a quinoa and papaya salad

Acai​ consome, homemade ice creamwith granola and banana compote

Vanilla and condensed milk flan with a mixed berry compote

Mocha dome with candied peanuts and salted caramel ice cream

Gewurztraminer /moscatel limari valley, chile

Jerez, spain

Wrapped prawns with an almond and jalapeno puree

Braised​ black beans in a crispy tortilla, topped with cuban aioli and mozzarella cheese

Yoghurt braised lamb shoulder and black bean vinaigrette

Served with roasted potatoes and house condiments

Cheese mousse with guava and coconut biscuit

Vanilla and condensed milk flan with a mixed berry compote

Acai consome, homemade ice cream with granola and banana compote

Vanilla​ and condensed milk flan with a mixed berry compote

Mocha dome with candied peanuts and salted caramel ice cream

The mojito has been around for over a century. Starting life as the drink of the cuban campesino – sugar, lime and mint took the rough edge off strong cheap rum. The mojito has been enjoyed in havana by many famous faces such as john wayne, clarke gable and of course ernest hemingway. Now you can enjoy a little slice of cuba right here in sydney, and maybe we will even let you write your name on our wall just like ernest did 50 years ago in havana.Our mix of havana club rum, fresh mint and lime, soda and sugar is sure to have you dancing back to the bar for another

Arguably​ invented back in 1900 at venus in santiago, cuba, for miners who had run out of gin, and remaining relatively localized to cuba until rationing of whisky and vodka during the second world war. This concoction of rum, sugar and lime has become the most famous cocktail served at restaurante floridita which has come to be known as “the cradle of the daiquiri”. Havana club anejo reserva rum with fresh lime and caster sugar

This bartenders favourite made its debut in 1930’s paris at harry’s new york bar and is said to be a variation of the classic sidecar. Havana club rum and cognac shaken into bed with fresh lemon juice and cointreau

Up until july 1970 sailors aboard british naval ships were given a daily ration of rum, a tradition adopted as a safety precaution because of the potential contaminates in water carried to sea. When this tradition was laid to rest on what is now known as “black tot day” sailors said farewell to the last issue of nelson’s blood, (as rum was known in the navy) , by conducting mock funerals and wearing black armbands.Pusser’s navy rum with honey and fresh lime juice to avoid a case of scurvy!

An old classic, and named for the hotel where it was created. This fruity mix has been enjoyed across bars such as sloppy joe's, la florida and of course the cuban place! You may still see this drink on many menus across havana and the surrounding cities. Havana blanco rum with some apricot liqueur and a couple of splashes of pineapple juice

An adaptation of the professor jerry thomas’ recipe, and with a base spirit of rum. A true rum drinkers choice with the addition of some lemon zest and chartreuse you may not have tasted anything like this for a while (around 50 years) . Yellow chartreuse and havana club rum with a dash of bitters and lemon peel

Created at the cuban place, sydney by soon to be famous james carlin, this mix is an adaptation of the modern classic breakfast martini by salvatore calbrasi. We have removed the gin and replaced with rum, also an added twist of homemade grapefruit marmalade for a wonderfully bitter finish. Havana blanco rum shaken with grapefruit marmalade, cointreau and lemon juice

This cocktail featured as early as 1901 on the back of myer’s rum bottles and was invented by the owner of the distillery fred l. myers in late 1900’s. Jamaican rum with fresh lime juice, sugar and a dash of bitters

Created at the jockey club, havana during the american prohibition this cocktail was named in honour of cuban president gerardo machado, although we don’t know whether he drank them. Cuban author basil woon wrote of this drink“it is the aristocrat of cocktails and is the one preferred by the better class of cuban.”now available to all classes!havana blanco rum mixed with vermouth and cointreau, ideal for the discerning drinker

This famous don the beachcomber cocktail from the 1960s is one of our more potent concoctions.Drink more than one and you could be walking like a zombie! Lots of rums, pineapple, passionfruit, lime and bitters

Invented​ at the royal bermuda yacht club, named for prince albert who was patron of the club mount gay rum with lime and secret spices

The pisco sour has been the subject of some argument as to which country it appeared in first, peru or chile. The peruvians attribute the drink to morris’ bar in lima at the start of 20th century whilst the chileans claim the drink was first poured in around 1872 at the former peruvian port of iquique. We like our sours with chilean! Mistral pisco with fresh lime juice and a dash of bitters

A cocktail with its origins at the old waldorf bar in philadelphia, the clover club appears in many different books and there seem to be many different ways to make it. We don’t know if this is the oldest recipe but it is certainly the best. If you want to try other versions please try to catch out your bartender or, ask for a mint leaf garnish to turn it into a clover leaf.London dry gin shaken with dry vermouth, raspberry syrup and fresh lemon juice

Born in new orleans in 1859, the sazerac was named by john schiller, proprietor of the sazerac coffee house. While schiller’s version used cognac as the base spirit, the cocktail evolved to replace cognac with rye whiskey. Rye whiskey with bitters and an absinthe rinse

San jose, costa rica

Escanciador cider

9, 5

11,​ 5

9, 5

10, 5

A cracking mix of, cloudy apple juice, fresh mint and ginger beer. Experience the authentic cuban taste without the dreaded hangover

Epernay, france

Lontue​ valley, chile

Penedes, spain brut

Reims, france blanco

Mendoza, argentina

Ribera del duero, spain

Casablanca valley, chile

Santa ines maipo valley, chile

Lontue​ valley, chile

Somontano, spain

Monterrei, spain

Rias baixas, spain

Rias​ baixas, spain

Morande pionero casablanca valley, chile

Limari valley, chilesingle vineyard

Valdivieso reserva casablanca valley, chile

La mancha, spain 9/40

Ribera del duero, spain

Rioja, spain crianza

Rioja, spain mirto

Somontano, spain cab/merlot

Priorato, spain

Colchagua valley, chile

Maipo​ valley, chile

Maipo valley, chile gran cuvee

Mendoza, argentina cab/merlot

Mendoza, argentina

Mendoza,​ argentina vineyard

Maule valley, chile carignan/mouvedre/ syrah

Maipo valley, chile

Mendoza, argentina merlot/malbec

Cachapoal valley, chile syrah/carmenere

Somontano, spain

Mendoza, argentina

Maipo valley, chile casa real

Mendoza, argentina

Cachapoal valley, chile syrah/carmenere

Central valley, chile

Mendoza, argentina

Maipo​ valley, chile carmenere

Rioja, spain tempranillo