Kids menu available as well.
Prices may change without prior notification – Los precios estan sujetos a cambio sin previo aviso
Download our menu-arcadia-spanish-restaurant or view below
Go to: TAPAS | RACIONES | MAINS DESSERTS
Tapas
Both tapas and raciones are served as soon as they are cooked.
Tapas are small pieces or plates of food for one person. You can try several tapas at the same time “tapeo” or if you prefer you can choose Raciones to share.
| Mixed Marinated Olives GF- DF- EF – VEG | 7 |
| Choricitos GF – DF – EF Grilled Baby Chorizo served with Fresh Baked Bread* (2 pieces) |
10 |
| Queso Frito GF – VEG Corn Crumbed Camembert Cheese with Cherry Tomato Jam |
14 |
| Croquetas Jamon Iberico (Cured Ham) and Chorizo Croquettes with Aioli and Tomato Bravas Sauce (4 pieces) |
12 |
| Champiñones Pesto VEG Whipped Cheese & Pesto Stuffed Button Mushrooms with Spanish Romesco Sauce |
12 |
| Berenjena con Queso GF – VEG Grilled Eggplant with Goat Cheese and Honey Cane (Molasses) on Grilled Bread* |
12 |
| Pincho de Tortilla Española GF – DF –VEG Spanish Potato Tortilla with Aioli Sauce |
12 |
| Boquerones del Cantabrico GF –D F – EF Spanish White Anchovies dressed with Garlic and Extra Virgin Olive Oil |
12 |
| Queso Parrilla GF – EF – VEG
Grilled Haloumi Cheese with Caramelized Onion on Grilled Bread* |
14 |
| Piquillo con Queso GF – EF – VEG
Spanish Piquillo Peppers stuffed with Goat Cheese on Salad with Extra Virgin Olive Oil (1 piece) with Colines* Bread Sticks |
13 |
| Montadito de Jamon GF – DF – EF
Fresh Baked Bread* with Tomato, Extra Virgin Olive Oil and Jamon Serrano (Spanish Ham) on top (2 pieces) |
10 |
| Pulpo a la Plancha GF – DF – EF
Grilled Spanish Octopus with Mojo Verde (Coriander Sauce) and Potatos |
16 |
| Grilled Scallops GF – EF
Grilled Scallops On Portobello Mushroom with Spanish Cabrales Blue Cheese Sauce and Sheared Jamon Serrano |
13 |
| Piquillos de Bacalao GF – EF
Spanish Piquillo Peppers Stuffed with Salt Cod Fish with Creamy Capsicum Sauce and Cheese Gratin |
15 |
| Albondigas Arcadia DF
Home Made Meat Balls (Beef and Pork) with Rich Tomato Sauce, Green Peas and Almond |
12 |
| Panceta de Cerdo Crujiente con Manzana Confitada GF – DF – EF
Crispy Pork Belly with Apple Confit |
16 |
Raciones
Raciones are plates you can share between two or more people or to enjoy as a main course for one person.
| Stone Oven Garlic Flatbread DF – VEG
With three Spanish Dips: Black Olive Tapenade, Romesco and Avocado Aioli |
15 |
| Fresh Baked Bread DF – EF – VEG | 5 |
| Gluten Free Bread GF – DF – EF – VEG | 2 |
| Patatas Bravas GF – DF – EF – VEG
Twice Cooked Potatoes with a Spicy Tomato Sauce and Aioli Sauce |
12 |
| Chori-Papas GF – DF – EF
Grilled Spanish Chorizo with Chips Seasoned with Spanish Mild Spices |
15 |
| Pincho Moruno GF – DF – EF
Moroccan-style Chicken Skewer Ras el Hanout Spices (2 pieces) |
16 |
| Pulpo a la Gallega GF – DF – EF
Galician Style Octopus with Sweet Paprika and Extra Virgin Olive Oil |
23 |
| Salmon Ceviche GF – DF – EF
Slices of Fresh Salmon Marinated in Lime, Extra Virgin Olive Oil and Three Pepper with Red Onion, Capsicum, Garlic, Capers, Coriander and Pickles Cucumber Vinaigrette |
28 |
| Alcachofas Salteadas con Jamon GF – DF – EF
Sauteed Artichokes (Preserved) with Jamon Serrano |
15 |
| Champiñones Pesto VEG
Whipped Cheese & Pesto stuffed Button Mushrooms with Spanish Romesco Sauce |
18 |
| Champiñones al Pedro Ximenez GF – DF – EF – VEG
Sauteed Button Mushrooms in a Pedro Ximenez Sherry Sauce served on a Sizzling Cazuela (Clay Pot) |
18 |
| Champiñones al Ajillo GF – DF – EF – VEG
Garlic Button Mushrooms served on a Sizzling Cazuela (Clay Pot) |
16 |
| Gambas al Ajillo GF – DF – EF
Prawns in a Mild Garlic, Chilli and Extra Virgin Olive Oil Sauce on a Sizzling Cazuela (Clay Pot) |
19 |
| Calamares Fritos GF – DF
Fried Calamari Rings with Aioli Sauce |
23 |
| Montadito de Morcilla GF – DF – EF
Pan-fried Pork Black Pudding with Piquillo Pepper on top of Grilled Bread* |
17 |
| Garbanzada Canaria GF – DF – EF
Stewed Chick Peas with Chorizo, Pork Belly, Jamon Iberico and Beef |
18 |
| Callos A la Madrileña GF – DF – EF
Madrid Style Stew Tripe Clay Pot with Chorizo and Spanish Jamon |
18 |
| Costillas de Cerdo Asadas GF – DF – EF
Slow Roasted Pork Ribs Marinated in Honey BBQ Sauce and Spanish Herbs |
16 |
| Tajin de Cordero Al-Andalus GF – DF – EF
Braised Lamb in a Special Clay Pot (Tagine) with Dates, Dry Apricots, Fried Almonds and a Touch of Ras El Hanout Spices, Honey and Cinnamon |
19 |
Plato de Degustacion / Tasting Plate [for two] |
||||
| Jamon Serrano (Cured Ham), Crumbed Button Mushrooms, Baby Chorizo, Potato Tortilla and Goat Cheese Piquillo Peppers, Gazpacho Shots, Spanish Olives and Anchovies | 38 | |||
| Tabla Iberica GF – DF – EF | ||||
| Spanish Cured Meats Platter. Jamon Serrano (Cured Ham), Spanish Salami and Chorizo (Cured Pork and Paprika Sausage) served with Colines (Spanish Breadsticks) | 28 | |||
| Jamon Iberico GF – DF – EF
Special Spanish Cured Ham Pata Negra (80 grams) |
22 | |||
| Manchego Cheese GF – EF – VEG
Spanish Sheep Milk Cheese |
15 |
|||
| Vieras con Chorizo GF – EF – VEG
Seared Bass Strait Scallops Marinated in Sweet Paprika with Spanish Chorizo & Spring Onion on a bed of Spinach served on a Sizzling Plate |
28 |
| 13 | 33 |
Please check the Blackboard or ask the waiters
Ensaladas
Tomate con Queso GF – EF – VEG
Tomato with Goat Cheese, Spanish Olives and Spring Onions dressed with Extra Virgin Olive Oil and Balsamic Glaze Vinegar
14
Mixed Leaf Lettuce with Tomato, Spanish Olives, Artichokes, White Asparagus and Red Onion dressed with Extra Virgin Olive Oil and Balsamic Glaze Vinegar
Cojonudos GF – DF – VEG
White Asparagus from Navarra (Northern Spain) on mix Lettuces with Aioli Sauce, Capers and Parsley
Ensalada de Salmon & Queso de Cabra GF – EF
Mixed Leaf Lettuce with Smoked Salmon, Fresh Goat Cheese, Tomato, Spanish Olives, Cucumber, Red Onion and White Asparagus. Dressed with Extra Virgin Olive Oil and Lemon
Main Courses
|
Crispy-skin Salmon GF – EF Placed On a Spinach Chiffonade Bed with Prawns, Mussels and a Creamy Lemon Sauce with Zucchini Cup and Salmon Caviar |
34 | |
|
Mejillones al Pil-Pil GF – DF – EF Fresh Mussels Steamed with Garlic, White Wine, Tomato and Saffron served with Croutons |
31 | |
|
Pollo Harissa GF – EF Moroccan Chicken Harissa served on a Sizzling Hot Plate with a Spinach Bed with Saffron Rice on the Side |
30 | |
| Linguini Mediterranean
With Chorizo, Sundried Tomato, Spinach and Black Olives in a Creamy Tomato Sauce |
28 | |
|
Linguine Marinara With Prawns, Clams, Mussels, Scallops and Fish in a Rich Tomato Sauce |
30 | |
|
Gnocchi VEG Homemade Fresh Potato Gnocchi with Spanish Cabrales Blue Cheese, Pears and Walnuts |
30 | |
|
Cazuela de Marisco GF – DF – EF Mussels, Calamari, Fish, Prawns, Clams and Scallops Cooked with a Rich Tomato Brandy Sauce served on a Cazuela (Clay Pot) with Croutons |
1 Person
2 People |
34
58 |
|
Caldereta de Marisco GF – EF Creamy Stew of Fresh Fish, Prawns, Clams, Scallops and Mussels in Saffron and Cava (Spanish Champagne) Sauce with Capers |
35 | |
|
Carrilleras GF – EF Slowly Braised Beef Cheeks in Pedro Ximenez Wine with Mashed Potatoes and Chestnuts |
34 |
Paellas – Rice Dishes
All paellas are served for two people
Paellas may take at least 30 minutes to prepare
| De Pollo (For two people) GF – DF – EF
Chicken |
50 |
|
Marinera (For two people) GF – DF – EF Calamari, Mussels, Prawns, Clams, Fresh Fish and Scallops |
54 |
|
Mixta (For two people) GF – DF – EF Chicken, Calamari, Mussels, Prawns, Clams, Fresh Fish and Scallops |
54 |
|
Vegetariana (For two people) GF – DF – EF – VEG Fresh Seasoned Vegetables |
48 |
|
Arroz Negro Valenciano (For two people) GF – DF – EF Valencian Black Paella in Ink Squid with Cuttlefish, Fresh Fish, Mussels and Prawns |
54 |
|
Arroz Caldoso (For one person) GF – DF – EF Seafood Brothy Rice with Calamari, Mussels, Prawns, Clams, Fresh Fish and Scallops |
33 |
The traditional Paella Española does not come with Chorizo. If you wish to add to your Paella, please ask the staff to add the Chorizo for $2.00 extra.
Please contact our staff to discuss any special dietary requirements, including allergies or vegetarian requests
| Desserts – Postres
Spanish Churros VEG With Rich Chocolate Sauce
Flan Pijama GF – VEG Homemade Spanish Caramel Cream with Preserved Peach and Ice Cream on the side |
13
13 |
|
|
Cream Catalan Foam In Candy Flames GF – VEG Crème brulee flavour |
13 | |
|
Vanilla Panna Cotta GF – EF – VEG With Strawberry Sauce |
13 | |
|
Lemon Tart VEG Served with Fresh Cream and Praline Nuts |
13 | |
|
Red Wine Poached Pear GF – DF – EF – VEG With Cream, Praline Nuts and Vanilla Ice Cream |
13 | |
|
Sticky Date Pudding VEG With Vanilla Ice Cream and Butter Scotch Sauce |
13 | |
|
Chocolate Mud Pudding VEG With Vanilla Ice Cream and Butter Scotch Sauce |
13 | |
|
Chocolate Mousse VEG With Strawberry Coulis and Praline Nuts |
13 | |
|
Hazelnut Affogato GF – VEG Espresso Coffee with Frangelico Liqueur and Vanilla Ice Cream |
16 | |
| Ice Cream Cup (Three Flavours) GF – VEG | 12 | |
| Spanish Manchego Cheese Board GF – EF – VEG
With Quince Paste, Apricots, Candied Walnuts and Fresh Fruits |
16 | |
|
Assiette a Dessert VEG Chef’s Selection Platter for Two (Five Tasting Dessert) |
28 | |
| Extra Scoop of Ice Cream or Cream Portion GF – VEG | 4 | |
| Special Coffees | ||
| Coffee of your selection with Liqueur or Spirits Election | 8 | |
| Café Irlandes | Café Mexicano (Kahlua) | |
| Café Español (Anis del Mono) | Café Cointreau | |
| Café Tia Maria | Café Drambuie | |
| Café Carajillo (Brandy) | Café Baileys | |
| Arcadia Bombon: Espresso Coffee with Condensed Milk and Lemon Zest | 7 | |