The name is so appropriate for this new Spanish inspired restaurant & bar, where traditional concepts meet contemporary ideas. Fino Par, meaning fine pair in Spanish, is an apt description for the team of Executive Chef, Nelson Burgos and Food & Beverage Manager, Brett Harris.
Finding inspiration from his cultural heritage and with a passion for supporting Australian producers, Chilean born Executive Chef, Nelson Burgos has been working in the Sydney and Melbourne food scene for over ten years. His philosophy is to harness the finest Australian ingredients to create simple, yet stunning dishes.
Brett also brings close to ten years experience in the industry to Fino Par and is excited to share his passion for Spanish sherry. Reviving old beverage favourites of sherry and sangria, Brett says he looks forward to showcasing his innovative sherry cocktail menu to Sydney. “We’re putting sexy back into sherry, we want to change the misconception that it’s only a drink to pour for your grandmother. As well as showcasing his Spanish sherry collection, Brett also has some great cocktails on the menu, like the Margarita, which I enjoyed when I went for dinner recently.
From noon until late, the menu is “all day all night” tapas, fusing only the best seasonal local produce with Spanish flavours. Nelson’s menu strikes a balance between modern and contemporary Spanish, with dishes designed to be enjoyed as share plates. As a special treat only available at lunch each Friday, Nelson cooks an enormous pan of paella, but be warned, when the pan is empty that’s it, no more till next week.
The evening we visited Fino Par, we decided to put ourselves in Nelson’s hands. Starting with a sharing board of cold meats, consisting of cured Spanish ham, spicy Spanish salami, cured mild salami and air-dried salted wagyu beef, we followed with a velvet smooth liver parfait with capers & grilled bread.
The robust flavour of salted cod tweaked our taste buds before trying the delicate octopus carpaccio, which to my mind was the highlight and went very well with the plate of potatoes with paprika & aioli and chopped asparagus tartar with egg.
Split chargrilled king prawns with lemon, herbs & garlic followed by roasted hanger steak with piquillo pepper chimichurri sauce rounded off the superb meal, but we still managed to find a little bit of room to try the manjar stuffed churro for dessert.
Sandra Tiltman Photos: John Pond