Wine Bar

Bar Lucia

Bar Lucia mimics the elegant architecture from the streets of Madrid, paired with a breath of nature inspired motifs injecting the laid-back air of Spain.

A European Patisserie meets Latin Bomboneria, Juice shop meets flower shop: our experience is a wine shop and bodega-deli exuding freshness. With a curated wine list selection by Kasia Sobiesiak, wines are served deliberately as if this was a juice shop; it’s adult treating at its finest.

Opening Hours

Monday, Tuesday Closed

Wednesday to Friday 5 pm to 11 pm

Saturday, Sunday 12 pm to late

WE RECOMMENDED BOOKINGS FOR FRIDAY AND SATURDAY NIGHTS. THERE IS SPACE FOR WALK-INS EARLIER IN THE WEEK.

WE LOOK FORWARD TO WELCOMING YOU.

Reservations

Food

Set Menu ($80 per head)

For 6 people or more.

Olivas Olives marinated in orange and thyme-infused olive oil


Rye Sourdough Cultivated butter

Jamon Serrano Duroc Gran Reserva 18 months


Choice of Croqueta, jamon serrano, crab and squid ink, spinach and Idiazabal cheese or chorizo, 1 per person


Gambas al Ajillo Garlic prawns, white wine and chilli

Pulpo a la Brasa Barbecued octopus with capsicum sauce, radicchio and olives

Cerdo Asado Roasted pork belly with rainbow chard and raisin sauce


Coles de Bruselas Brousel sprouts with modena vinegar reduction, chilli flakes and fried shallots

Setas Salteadas Sauteed wild mushrooms with aged Manchego cheese


1.5% fee applied to Card Transactions. A surcharge applied on Sundays and public holidays of 10% / 15% respectively. Groups of 6 or more will incur a discretionary 10% gratuity as standard. Whilst all reasonable efforts are taken to accommodate guest dietary needs, we cannot guarantee that our food will be completely allergen free. We kindly ask that you communicate any and all dietary requirements to our friendly staff.

Dinner Menu

Ostras with Cava mignonette and finger lime • 6 ea
Vieira de Mar Sea Scallop with saffron butter and salmon caviar • 9 ea
Gildas Olives, green chillis and anchovies pintxo • 6 ea
Rye Sourdough Cultivated butter • 12
Rye Sourdough Tumaca Tomato, garlic and extra virgin olive oil • 12
Jamon Serrano Duroc Gran Reserva 18 months • 19
Jamon Iberico Bellota puro • 48
Tartar de Atún Tuna tartare, eggplant, cumin mayonnaise and harissa • 28
Gambas al Ajillo Garlic prawns, white wine and chilli • 21
Jamon Serrano croqueta  • 8 ea
Cangrejo croqueta Crab and squid ink croquette • 8 ea
Espinacas e Idiazabal croqueta Spinach and Idiazabal cheese croquete • 8 ea
Chorizo croqueta• 8 ea
 
Bomba Bacalao Pil-pil cod, bechamel, aioli and sweet paprika • 8 ea
Montadito Anchoas White anchovies, tumaca and olives relish • 9 ea
Montadito Morcilla Blood sausage, red campsicum, caramelised onion and pear • 8 ea
Montadito Higos Figs with honeysherry vinegar, Spanish aged goat cheese and basil • 8 ea
Pintxo de Lengua Ox tongue skewer with, salsa verde • 12 ea
Pintxo Moruno Pork skewer with, salsa verde, greek yogurth, pomogranate and parsley • 10 ea
Pintxo de Salmon Salmon skewer with, tartare sauce, green chillis and dill • 12 ea
 
Pulpo a la Brasa Barbecued octopus with capsicum sauce, radicchio and olives • 30
Canneloni Catalan Canneloni with chiken filling, bechamel and Manchego cheese • 27
Bacalao al Pil Pil Cod on pil-pil sauce with mashed patato and caulini • 42
Cerdo Asado Roasted pork belly with rainbow chard and raisin sauce • 30
Filete de ternera 200 gr MB9 Wagu Beef steak with Pedro Ximenez • 45
Pastel de Berenjena Eggplant pastel with artichokes, idiazabal cheese and almond • 25
Setas salteadas Sauteed wild mushrooms with aged Manchego cheese • 15
Coles de Bruselas Brussel sprouts with modena vinegar reduccion, chilli flakes and fried challots • 15
Ensalada de Alubias Blancas y Archicoria With beans and radicchio salad with Jerez sherry vinegar dressing and Manchego Cheese • 15

Lunch Menu ( 110 per person)

Sangria, sparkling and beer bottomless.
Rye sourdough Tumaca Tomato, garlic and extra virgin olive 
Jamon Serrano Duroc Gran Reserva 18 months
Croqueta 1 each (Jamon, crab, spinach or chorizo)
Txistorra a la Sidra Cured sausage cooked in cider with shaved Spanish Manchego cheese and green herbs
Tortilla de Patatas Spanish tortilla with jamón, crispy ibérico and truffle aioli
Pulpo a la Brasa Barbecued octopus with capsicum sauce, radicchio and olives
Patatas Bravas Patatos with brava sauce and aioli
Pimientos de Padrón Padron peppers
 
 

 

Dessert Menu

 
Quesos Idiazabal, Manchego and Blue cheese served with quincepaste and pickled onions • 20 
Pastel Vasco Basque cheesecake with berries and Pedro Ximenez sauce • 18 
Crema Catalana Creamy custard with crisp caramel crust and figs served on a tartalet • 16 
 
Mount Horrocks Cordon Cut Riesling – 2022, Clare Valley, SA – Australia (60 ml) • 16 
Henriques & Henriques Sercial 10y Sercial – NV, Madeira – Portugal (60 ml) • 20 
Equipo Navazos I THINK Manzanilla En Rama Palomino – Saca de 2021 Sanlucar, Spain (60 ml) • 14
Toro Albala Poley Oloroso En Rama 15y Palomino – NV, Montilla-Moriles – Spain (60 ml) • 18 
Aïda Miró Serendipity Late Harvest Garnacha – 2021, Terra Alta – Spain (60 ml) • 20 
Navazos Pedro Ximenez Gran Solera 25 Years Old Pedro Ximenez – NV Jerez-Xéres-Sherry – Spain (60 ml) • 24 
Chinati Vergano Chinato Nebbiolo – NV, Piedmont – Italy (60 ml) • 24 
 
 
1.5% fee applied to Card Transactions. A surcharge applied on Sundays and public holidays of 10% / 15% respectively. Groups of 6 or more will incur a discretionary 10% gratuity as standard. Whilst all reasonable efforts are taken to accommodate guest dietary needs, we cannot guarantee that our food will be completely allergen free. We kindly ask that you communicate any and all dietary requirements to our friendly staff.

Drinks


HAPPY HOUR

Thursday and Friday from 5 pm to 6:30 pm   


COCKTAILS

Negroncito • 10

50/50 Mar-tiny • 10

Sangria • 10


VINOS DE LA CASA 120 ml

In Two Minds Prosseco • 10

Audrey Wilkinson Semillon • 10

Charlis & Co Rose • 10

Pietro Beconcini Tempranillo 10



Olives 10


Location

Bar Lucia is located on land of the Gadigal people of the Eora nation.

Bar Lucia acknowledge the Traditional Custodians, and Elders past, present and future, of the lands on which we work and live, and further acknowledge, thank and pay respect to the Traditional Owners of the land in the multitude of Aboriginal countries across Australia and other nations.

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