Granada

Granada offers a well-executed approach to Spanish tapas. Quality ingredients are transformed by chef David Steeden, who manages to elevate even the humble empanadilla; here stuffed with beef cheek and transformed into subtle herbaceous aromas, the tender meat moistened with a flavoursome gravy. Marinated kingfish punctuates the caramelised flavours of roasted capsicum and tomato; flavours repeated in other tapas and raciones. Of special note are the albondigas: succulent braised pork and veal meatballs served in a thick, fragrant tomato sugo. Desserts don't venture past the archetypal Spanish standards; churros and crema catalana, although there's a selection of Spanish cheeses for those without a sweet tooth. Granada's food impresses but on busy nights the cavernous space with adjoining bar has the potential to take the mood from a friendly dining experience to a more rowdy night out.