To start with or to share Tapas prepares the conversations, laughs, and bonding that transition into the next culinary journey.
Our signature Spanish tapas tower, created for sharing. A curated selection of crispy croquetas de jamón Serrano, handcrafted pork and beef albóndigas, pinchos of slow cooked octopus with triple cooked potato, 3 month cured Manchego cheese with Andalusian Gordal olive, and grilled chorizo with triple cooked potato, complemented by toasted wholegrain buckwheat montaditos topped with tortilla española, truffled mushroom, and jamón Serrano with cured goat cheese. Served with Manchego cheese sauce and our house brava.
Andalusian Gordal olives, gently warmed in extra virgin olive oil with garlic, citrus peel and fresh herbs
Jamon Serrano - 18 month aged Spanish Serrano ham, caramelised onion and aged Manchego sauce. 15
Rabo de toro - Signature 12 hour slow-braised oxtail and leek. 16
Calamar en su tinta - Tender squid slowly cooked in its own ink and aioli. 14
Champiñones y trufa - Wild mushrooms and truffle. 15
Serrano y Cabra - Confited cherry tomatoes, Serrano Ham and grated aged goat cheese. 13
Rabo de toro - Signature 12 hours slow-braised oxtail and leek topped with 3m aged Manchego cheese. 19
Tortilla - Spanish tortilla with Serrano ham, brie cheese and truffle. 18
Boquerones y Guindillas - Spanish white anchovies in evoo and pickle green chili pepper. 21
Jamon Serrano aged 18 month - 50g of high marbling fat Serrano ham leg. 19
Jamon Iberico cebo aged 30 month - 50g of 50% pure Iberico blood line Serrano ham. 38
Manchego cheese aged 3 month - 50g of spanish sheep’s milk cheese. 19
Rump cap BMS +2 and pork belly meatballs, served with our signature spicy salsa de tomate and topped with 3 months aged Manchego cheese
Our signature slow-cooked Two Rocks octopus, served on a bed of double-cooked crispy potatoes with our house made octopus emulsion, topped with our D.O.-certified pimentón dulce-infused EVOO and finished with a touch of black ink.
Sautéed prawns and squid, delicately infused with garlic, evoo, and fresh coriander.
Golden and crispy potato wedges served with a rich homemade brava sauce crafted from fresh tomatoes and a blend of Spanish spices, sweet paprika and a creamy aioli.
Signature Spanish, tender steaks. Every cut is enriched with a signature blend of Spanish spices, hickory-smoked and tenderised in a 24-hour vacuum-sealed marinade / Every steak comes with a seasonal salad
100g Full Blood Wagyu Rump Cap | 400d Grain Fed (min) | BMS 8/9+
450g Bone-in Rib Eye | 100d Grain Fed (min) | BMS 2+
300g Porterhouse | 100d Grain Fed (min) | BMS 2+
200g Rump Cap | 100d Grain Fed (min) | BMS 2+
Recommended for 2 guests – Our thin-layered Calasparra rice dishes are infused with our signature 24 hour sofrito, D.O. Sierra saffron and pimentón dulce, then cooked in a traditional paella pan to develop an intense, crisp socarrat (crust).
Signature steak rice paella brings together 400g of hickory smoked and grilled BMS 2+ rump cap, 200g of thinly
sliced crispy pork belly and earthy portobello mushrooms, truffle and vermouth, then simmered in our rich
housemade oxtail and pork belly broth
Upgrade to your preferred cut:
450g Ojo de Costilla +44 |
600g Lomo Alto +60 |
300g Wagyu Tapilla +113
Signature seafood rice paella featuring whole Shark Bay tiger prawns, Humpty Doo barramundi, Victorian calamari, New Zealand mussels and clams, then simmered in our housemade lobster and seafood broth.
Signature black seafood rice paella featuring whole Victorian calamari, Shark Bay prawns and Two Rocks octopus and squid ink, then simmered in our housemade lobster and seafood broth and finished with aioli.
200g of hickory smoked and grilled BMS 2+ rump cap, 200g of crispy pork belly, fire roasted piquillo peppers
generously filled with a rich smoked rump cap and pork belly mince and charred capsicum sauce, served with
seasonal salad, triple cooked golden crispy potatoes, truffle EVOO, grated Manchego, tostadas de pan,
manchego sauce and our housemade pimenton sauce.
Upgrade to your preferred cut: 450g Ojo de Costilla +91 | 300g Lomo Alto +30 | 200g Wagyu Tapilla +91
400g of hickory smoked and grilled rump cap, BMS 2+, 200g of Pedro Ximenez glazed crispy pork belly, Spanish
chorizo, morcilla, sautéed mushrooms with truffle evoo, mashed potatoes and house salad; served with
chimichurri and our brava sauce.
Upgrade to your preferred cut: 450g Ojo de Costilla +44 | 600g Lomo Alto +60 | 300g Wagyu Tapilla +113
+ 100g of hickory smoked and grlled BMS 2+ rump cap, 100g crispy pork belly and Spanish chorizo, served
with mashed potato, grilled shallots and baby carrots topped with our house made chimichurri.
Upgrade to your preferred cut: +100g Wagyu Tapilla +45
250g of slowly cooked and grilled free range bone-in Maryland Chicken on a base of mushroom truffle sauce, and grilled zucchinis
Grilled eggplant, generously filled with tofu, seasonal vegetables and Spanish spices, served with our special sauce made from fresh tomatoes and onions
200g of pan seared Humpty Doo barramundi, paired with brussel sprouts, Dutch carrot, red radish
and lemon & black pepper pearls, served with our reduced shallot and white wine sauce.
Experience the core essence of Meninas Grill with a selection of favourites handpicked by our chefs. This is a shared experience – Everyone at the table must choose the banquet.
An authentic, traditional 2-3 course journey. This is available Monday to Thursday only.
Flavourful Spanish blood sausage made from pork blood, rice, and spices.
flavourful Spanish sausage seasoned with smoked paprika, garlic, and spices.
Mushrooms with evoo & garlic.
Grilled seasonal veggies.
House salad topped with Manchego cheese.
Potatoes wedges with aioli.
Mashed Potatoes mixed with garlic, butter and rosemary.
Toasted bread, drizzled with EVOO and salt
Made with pimentón dulce, onion & evoo
Creamy sauce made with Manchego cheese and cream.
Garlic, coriander, onion, tomato, capsicum, chilli, evoo and white wine vinegar.
Our signature sweet paprika and tomato base sauce.
House made garlic mayonnaise sauce.
Basque-style cheesecake with a rich caramel sauce. Topped with toasted almonds, and featuring a soft creamy centre.
Our tribute to Galicia. A traditional almond cake gently infused with lemon, finished with the Cross of Saint James. Served with a touch of citrus marmalade.
A dark chocolate sphere filled with a rich and fudgy chocolate cake with a perfectly crisp top and a soft, gooey center, topped with a smooth and creamy classic vanilla ice cream.
Light and fruity with the tropical sweetness of lychee and mango, topped with sparkling wine for a festive twist.
bold, traditional red wine sangria with Spanish notes of citrus and spice
Light and floral with Gin, infused with raspberries and maraschino liquor, topped with ginger Ale, and egg white for a delicate frothy texture.
Classic mojito notes with added depth from Falernum and rum mix, brightened by lime and topped with ginger ale.
Deep and rich, with strong espresso flavours balanced by Kahlua and a creamy Licor 43 foam for a sweet, aromatic finish..
Fruity and fresh, with pisco and apricot brandy balanced by fresh passionfruit and agave syrup.
Bright and tangy with fresh orangeinfused vodka, balanced with bitter orange marmalade for a slightly tart, fruity finish.
Citrusy and refreshing with strawberryinfused tequila, tajin and manzanilla sherry, bringing together sweet and spicy savoury notes.
Fresh and herbal, with a blend of Mediterranean gin infused with dill, balanced by lemon, finished with honey for a refreshing yet savoury touch.
Bold and zesty with whisky and a float of Catalan vermouth, adding depth and complexity to this modern take on the classic whiskey sour.
Creamy and tropical, with Gin, Bailey’s, white chocolate, cinnamon sugar and milk.
Exclusively sourced options from the motherland. Iconic Australian classics. Take flight and elevate your dining experience to new heights with our expressive, handpicked wine range.
Three regions. Three expressions. One seamless progression. This wine flight is designed to move from vibrant and aromatic to structured and bold, showcasing the diversity and elegance of Spanish wine.
60 ml per glass | three glasses | 47pp
D.O.P. Castilla y León, Spain
Grape: Organic 100% Prieto Picudo Blanco5% Viura
Style: White, rare variety, minimal intervention
Profile
Acidity: Medium to high, crisp and energetic
Body: Light to medium, precise
Alcohol: Moderate
Fruit: Green apple, citrus peel, white flowers
Sweetness: Dry
Story
Prieto Picudo Blanco is a rare Spanish grape that delivers
tension, freshness, and clarity. Cor Aviam opens the flight
with brightness and precision, cleansing the palate and
setting a refined foundation for the wines that follow. Pure,
linear, and quietly expressive.
D.O.Ca. Rioja, Spain
Grape: Organic 100% Garnacha
Style: Red, expressive, terroir driven
Profile
Acidity: Medium, fresh and lifted
Tannin: Low to medium, silky
Body: Medium
Alcohol: Medium
Fruit: Red cherry, raspberry, dried herbs
Sweetness: Dry
Story
This Garnacha shows the lighter, more elegant side of
Rioja. Aromatic, juicy, and smooth, with gentle tannins and
bright fruit. A perfect bridge between white wine lovers
and red wine lovers.
D.O. Ribera del Duero, Spain
Grapes: Biodynamic & Organic 95% Tempranillo, 5% others. 53,308 Bot.
Style: Red, structured, aged
Profile
Acidity: Medium
Tannin: Medium to high, firm and refined
Body: Medium to full
Alcohol: Medium to high
Fruit: Black cherry, plum, cocoa, spice
Sweetness: Dry
Story
This Reserva represents the backbone of Spanish red
wine. Structured, deep, and powerful, yet polished. It
shows time, patience, and craftsmanship, finishing the
flight with authority and depth.
Handpicked by our Spanish sommelier, we present this exceptional selection of limited-batch organic wines, crafted by Spain’s finest wineries and certified with D.O.
85% Tempranillo, 10% Garnacha, 5% Viura
D.O. Rioja, Spain. Organic
100% Garnacha
D.O. Rioja, Spain. Organic.
70% Tempranillo, 15% Graciano, 10% Garnacha, 5% Viura
D.O. Rioja, Spain. Organic.
34% Tempranillo, 33% Merlot & 33% Cabernet Sauvignon
D.O Sierras de Malaga, Spain. Organic. - 2,700 Bot.
100% Pinot Noir
D.O Sierras de Malaga, Spain. Organic. - 3,000 Bot.
98% Tempranillo & 2% Merlot
D.O. Ribera del Duero, Spain. Biodynamic & Organic.
51,826 Bot.
90% Tempranillo & 10% Merlot
D.O. Ribera del Duero, Spain. Biodynamic & Organic.
95% Tempranillo & 5% Others
D.O. Ribera del Duero, Spain. Biodynamic & Organic. 53,308 Bot.
100% Prieto Picudo Blanco
D.O. Castilla y Leon, Spain. Organic. - 9,630 Bot.
100% Prieto Picudo Blanco
D.O. Castilla y Leon, Spain. Organic. - 369 Bot
50% Verdejo y 50% Viura
D.O. Castilla y Leon, Spain. Organic. - 369 Bot.
100% Moscatel Negro
D.O Sierras de Malaga, Spain. Organic. - 1,900 Bot.
Tempranillo
Rioja, Spain
Pinot Noir
Casablanca Valley, Chile
100% Malbec
Mendoza, Argentina. Biodynamic & Organic
Shiraz
Hunter Valley, NSW, Australia
Tempranillo
D.O. Catalunya, Spain
50% Garnacha & 50% Bobal
D.O. Machuela, Spain
Garnacha
D.O. Calatayud, Spain
Tempranillo Crianza
D.O. Rioja, Spain
100% Garnacha
D.O. Manchuela, Spain
100% Spanish Heirloom Bobal
D.O. Manchuela, Spain
Garnacha
D.O. Catalunya, Spain
Grenache, Carignan, Syrah
D.O. Monsant, Spain
75% Tempranillo and 25% Garnacha
D.O. Rioja, Spain
Pinot Noir
Mt Barker, Australia
Malbec
Mendoza, Argentina.
Pinot Noir
Pipers Brook, TAS, Australia
Shiraz
Mount Barker, WA, Australia
Grenache
Barossa, SA, Australia
Carménère
Colchagua, Maipo Valley, Chile
White blend
D.O. Catalunya, Spain
Semillon Sauvignon Blanc
Margaret River, WA, Australia
Sauvignon Blanc
Marlborough, New Zealand
Sauvignon Blanc
Marlborough, New Zealand
Sauvignon Blanc
Hunter Valley, NSW, Australia
70% Viura, 25% tempranillo Blanco &
5% Garnacha blanca
D.O. Ríoja, Spain
Viura, Malvasia, Tempranillo Blanco
D.O. Rioja, Spain
Albariño
D.O. Rías Baixas, Spain
Albariño
Eden Valley, SA, Australia
Riesling
Clare Valley, SA, Australia
Riesling
Mount Barker, WA, Australia
Chardonnay
Mendoza, Argentina
Sauvignon Blanc
Casablanca Valley, Chile
Sauvignon Blanc Semillon
Margaret River, Australia
Torrontes
Salta, Argentina
D.O. Rioja, Spain
Xarel-lo, macabeo and parellada
Chardonnay, Pinot Noir
SA, Australia
Glera,
SA, Australia
40% Xarello, 30% Macabeo & 30%Parellada
D.O. Cava Comtats de Barcelona, Spain
Parellada, Xarel.lo, Macabeo, Chardonnay
Catalunya, Spain
100% glera
D.O.C. Treviso, Italy
Pinot Noir, Pinot Meunier, Chardonnay
D.O. Champagne, France
Cariñena, Garnacha Tinta
D.O. Catalunya, Spain
Muscat APG Blanc
SA, Australia
Garnacha, Carignan, Syrah
D.O. Rioja, Spain
Grenache, Cinsault and Rolle (Vermentino)
D.O. Cotes De Provence, France
Red Vermouth
Spain
Sherry wine - Fortified wine
Spain
Sherry wine
Spain
Red Vermouth
Italy
Red Vermouth
SA, Australia
White Vermouth
Italy
Red Vermouth
Italy
Walk-ins at Meninas Grill are always welcome. However, to guarantee your spot, especially on Friday and Saturday nights for groups of two or more people, we recommend making a booking as we can easily be fully booked. Secure your table by booking below:
If you would like to learn more about our dining experience before starting your journey, view our frequently asked questions below.
Booking ahead is strongly recommended, particularly on Friday and Saturday evenings. Walk-ins are welcome, and the team will do their best to find a spot, but availability can’t be guaranteed. A $25 per person pre-authorisation is required at the time of booking and is only charged in the event of a no-show.
At least 72 hours before your booking. The entire menu is 100% gluten free and Accredited by Coeliac Australia, so coeliac and gluten-intolerant guests can order freely without prior notice. For other dietary requirements, such as vegetarian, vegan, or specific allergens, early notice gives the kitchen time to accommodate you properly.
Yes. Private bookings and group events are available for birthdays, corporate functions, and special occasions. Enquire through the functions page to discuss your group’s needs. Split billing is available. Let the team know at the start of the visit so they can prepare accordingly.
Both signature paellas are cooked to order and take approximately 35 minutes. The Paella de Velázquez features a 400g hickory smoked bone-in rib eye with saffron-infused Calasparra Bomba rice, and the Paella de Mariscos features Shark Bay tiger prawns, Humpty Doo barramundi, mussels, clams and squid. Both are served in the pan they were made in and are designed to be shared between two or more.
Meninas Grill stocks an exclusive list of Spanish wines exclusively sourced directly through our specialised importing company. Tempranillo suits the steaks well, particularly the Ojo de Costilla. Prieto Picudo Blanco or Albariño work with the seafood paella. Moscatel Negro is a natural match for tapas like Croquetas de Jamón Serrano, and Cava pairs cleanly with the Pulpo Real. The team can guide you through the list on the night.
Walk-ins at Meninas Grill are always welcome. However, to guarantee your spot, especially on Friday and Saturday nights for groups of two or more people, we recommend making a booking as we can easily be fully booked. Secure your table by booking below:
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