Cava

WHY GO

This cosy neighbourhood restaurant presents diners with both modern and traditional Spanish cuisine that is made using only the finest and freshest ingredients.

WHAT TO ORDER

The prawns a la Plancha (garlic prawns) is a great way to appreciate Chef Azhari’s deft skills. Five large prawns arrive semi-cooked and sizzle away in the rich garlic and chilli oil infused with rosemary. The prawns are delicious and there are ample slices of baguette to mop up the hot oil.

Cava’s other recommended tapas is a selection of halal cold cuts, with some amazing faux Iberico that complements slices of tasty Manchego cheese drizzled with olive oil.

The signature paella is the Arroz Negro comprising squid ink infused rice with squid and prawns topped with a generous dollop of garlic aioli.

Another noteworthy main is the Australian beef 250g sirloin, which is succulent and tasty, and served with a variety of sauces and sides.

For dessert, Cava’s famous chocolate dream (known to some as chocolate fondant or lava) has all the required richness and comes with a scoop of premium vanilla icecream as an accompaniment.