Ba Vigo

Looking for a languid grazing lunch, unpretentious dinner or trip around a tapas menu? Open Ba Vigo's menu and, hola, you're in Spain. A glass of cava with sweet pickled red and green local chillies, queso Iberico and toasted local sourdough tango on the tongue; as do an entree of artichoke hearts, stuffed with goat's cheese and a punchy salsa verde. Pizza with dollops of sticky caramelised onion, salty anchovies and goat's fetta is another unexpected delight. The punctuated detail of fragrant mint, chilli, garlic and lemon rates as high as the texture from the toasted sesame and pickled cucumber on the delicate Tasmanian salmon ceviche. Reminisce about San Sebastian when smoky sumac wafts from a dish of seared scallops and pea-studded fritters with a hint of artichoke accompanied by a watercress salad. Ice-creams such as poached orange and orange caramel, rosewater with sesame seeds, or Pedro Ximenez with almonds are a worthy encore.