Jesse and Shane have been eating and drinking their way around Spain and have brought what they learned and discovered to the tables and glasses at Bomba.
Gastrology bloggers recently attended “Bomba goes to Spain”, which was a series of dinners and a Sunday lunch where guests were able to try dishes that Jesse learned (from traditional gastronomic societies to truffled pork sausages he sampled at a piggery).
The event was also a cross launch with a Vermut that Bomba are now importing into their offerings which Jesse and Shane discovered on their trip, Casa Mariol Nergre - the first time this will be available in Australia.
From left: House tinned tuna montadido with piquillo pepper, Artichoke with pancetta, Braised oxtail croquettes
The braised oxtail croquettes were one of the highlights from the dinner. As we sank our teeth through the crispy crumbed layer of the fried croquette, it unleashed moreish and tender morsels of meat – just beautiful.
From left: Oriol Llavina olive oil rice, Matriku gastronomic society mackeral with chilli garlic, Spiced pork bomba
The Oriol Llavina olive oil rice worked superbly with the Matriku gastronomic society mackeral, counteracting the saltiness of the oily fish.
The Pyrenees truffled pork sausage was yet another highlight - amazingly rich in flavour, the sausages were perfectly counterbalanced by the freshness of the Gem lettuce salad.
Our Spanish dinner concluded with a delectable dessert of Creme Catalan. The consistency of the custard in the Creme Catalan was velvety smooth and delicate. Possessing the requisite sugary hard shell, the custard was an absolute delight to indulge in.
Nearly a year down the track and Bomba continues to be a great place to sip, savour and share in the spirit of tapas and good friends. The “Bomba goes to Spain” series was further confirmation of the venue's standing in Melbourne's culinary scene.