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Anada

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Anada is a popular Spanish and European restaurant in Gertrude St Fitzroy and has recently relaunched after renovations that extended the kitchen and dining area. The new look Anada is impressive and features new "tap" wines by Shadowfax and S.C. Pannell, a fresh new menu and a serious cocktail list. The World Loves Melbourne was invited to the launch and we enjoyed the night.

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Anada means "first vintage" and features a serious wine list including an increased Spanish and Portuguese focus.  Anada's tap wines have been blended specifically for their cuisine by the winemakers Pannell and Harrop. The wines are delivered directly to the restaurant without wasteful packaging in an effort to reduce the carbon footprint.

The cuisine at Anada features tapas and Andalusian flavours inspired by owner and Executive Chef Jesse Gerner and his wife Vanessa's travels throughout Spain and Morocco, as well as their time working at Moro in London.

Anada is an elongated restaurant with elegant bar and back room. At the front of the restaurant the large bay windows are an inviting space onto Gertrude St. The restaurant has a chic ambience including a limited dining area out the front on Gertrude.

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Anada has a menu that focuses on seasonal and fresh ingredients. The tapas are outstanding with extensive menu to suit all tastes. Check out the Syrian lentils on croutons with crispy onion. The House smoked mussels below were superb.

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Anada also serves up juicy Charcoal grilled lamb ribs with harissa...

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The Wapengo Lake rock oysters were fabulous...

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Croquettes are such a key element to any tapas menu and Anada delivers with Wild mushroom and garlic shoot croqueta. Creamy croqueta with mushroom and garlic hit, and the perfect crispy casing.

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Anada offers larger Raciones menu including popular Otway Ranges pork belly with fennel seed and smoky aubergine and the Organic Lamb forequarter. Tasting Menus for two or more people are available. There's also a Paella menu including a Paella with chicken, mussels, calamari, prawns, trevally and saffron. Or check out the Arroz negro, squid ink paella with calamari, prawns, mussels and trevally. 

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Anada impresses with its service, attentive on the night. I found myself deep in conversation with a Uni Professor on Fashion Theory and a fashion designer, as well as foodie identities.  

 

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Guest Monday, 24 November 2014