Fresh brains, fresh menu. The Bar Nacional that you know and love has evolved, bringing a modern view of traditional tapas with drinks to compliment .
The brains behind Meatmaiden now turn their skills and culinary know-how to Bar Nacional. The concept is simple - that’s right the concept is SIMPLE… and satisfying.
The perfect blend of taste, quantity, value and service is hard to achieve let alone maintain, and both the regular patrons and seasoned travellers to Bar Nacional deserve this.
New selections include the jamon + manchego croquette, spiced pork meatballs, morcon picante (a spicy classic spanish salami), braised lamb belly flatbread and o’connor porterhouse and more. The $25 Express Lunch menu is an excellent choice during the week for business lunches. Also on offer is a selection of pastries, baguettes, coffee, craft beer, wines and cocktails - making it a little more than just a bar.
Phone
0421 355 606
Location
727 Collins Street
Docklands, Melbourne
VIC 3000
Hours
M-Th 5p–11p
F-Sa 12p–11p
Su 10a–11p
Small | Share
6
house olives
6
4.5 ea
oyster, mignonette
4.5 ea
5 ea
jamon + manchego croquette
5 ea
7
pork scratchings, paprika salt
7
8
charred peppers, lemon, buttermilk
8
10
patatas bravas
10
12
spiced pork meatballs, burnt tomato
12
12
morcilla tortilla
12
14
shaved squid, black noodles, chilli
14
MEAT | CHEESE
9
jamon duroc serrano
aged 18 months, northern Spain
9
9
cecina
cold-smoked + cured beef rump
9
9
morcon picante
spicy, classic spanish salami
9
18
cheese + crackers
2 cheeses, fig jam, parmesan wafer
18
Flatbread
10
chopped chicken, roast corn, manchego
10
10
crumbed eggplant, hummus, fetta, chilli jam
10
10
braised lamb belly, romesco, lemon yoghurt
10
Larger
24
wood-fired chicken, mojo verde, braised white beans
24
24
baby barramundi, steamed pipis, lemon, parsley
24
22
roast cauliflower, spiced chickpeas, broad beans
22
32
o’connor porterhouse (300g), confit garlic, house butter
32
SIDES
6
skinny fries, spiced aioli
6
7
charred corn, chilli, manchego
7
8
green leaves, pickled shallot, cucumber
8
SWEET
8
waffle cone, ice cream, corn caramel
8
10
dark chocolate tart, clotted cream, candied orange
10
--
TAP [285ml / 425ml]
6
/
10
Moon Dog
[VIC] ‘love tap’ lager [5.0%]
6
/
10
6
/
10
Hop Nation
[VIC] ‘the heart’ pale ale [4.6%]
6
/
10
7
/
12
Tallboy & Moose
[VIC] ‘super strayin’ IPA [5.9%]
7
/
12
$7 / 12
TINNIES
8
GOAT lager
[VIC] [4.2%]
8
10
Moritz lager
[Spain] [5.4%]
10
10
Stomping Ground watermelon smash
[VIC] [4.2%]
10
8
Colonial small ale
[VIC] [3.5%]
8
9
Hills apple cider
[SA] [5.0%]
9
9
COCKTAILS
18
Negroni
Memo gin, Campari, Casa Mariol Vermut
18
16
Ruby Spritz
78 degrees sunset gin, spiced grapefruit, fizz
16
18
Espresso Martini
Ketel One vodka, coffee liqueur, coffee
18
12
Red Sangria
red wine, orange, spices
12
--
SPARKLING BY GLASS / BOTTLE
9
/
45
8NV 1+1=3 brut, cava
Spain [vibrant, citrus]
9
/
45
55
2018 Unico Zelo Harvest blanc de blancs
Adelaide Hills, SA [crisp, lemon]
55
19
/
120
NV Chartogne-Taillet Cuvée Sainte Anne Brut Champagne France
[earthy, brioche]
19
/
120
19 / 120
WHITE WINE
9
/
45
2017 Kindred Spirits Sauvignon Blanc
Marlborough NZ [bright, tropical]
9
/
45
10
/
50
2017 Gold Sounds Riesling
Clare Valley, SA [crisp, citrus]
10
/
50
11
/
55
2018 BK Pinot Grigio
Adelaide Hills, SA [refreshing, peach]
11
/
55
13
/
65
2018 Linnaea ‘Electric Magnolia’ Arinto
Heathcote, VIC [lively, green apple]
13
/
65
9
/
45
2018 Burns & Fuller Chardonnay
Adelaide Hills, SA [zesty, spicy oak]
9
/
45
9 / 45
Rose
10
/
50
2017 Le fou Languedoc-Roussillon
France [bright, floral]
10
/
50
--
RED WINE
13
/
65
2017 Denton Shed Pinot Noir
Yarra Valley, VIC [orange rind, perfume]
13
/
65
11
/
55
2016 Vina Ilusion Tempranillo
La Rioja, Spain [cherry, floral]
11
/
55
12
/
60
2017 Unico Zelo ‘Truffle Hound’ Nebbiolo / Barbera
Clare Valley, SA [plum, juicy]
12
/
60
10
/
55
2016 Le Clairon des Anges ‘The Bugle of Angels’ Grenache
Costieres-de-Nimes, France [blackberry, spices]
10
/
55
9
/
45
Hare & Tortoise Shiraz
Heathcote, VIC [bright black fruit, spices]
9
/
45
50
2016 Shady Lane Shiraz
Grampians, VIC [berries, pepper]
50
Make a Reservation
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Call 0421 355 606 from 5am – 11pm daily, or book online with OpenTable.
Reservations required for parties of 6 or more.