We’ve decided to have a little winter spruce up; Bomba Downstairs will be closed for renovations from Sunday 31 May, reopening for dinner service on Friday 5 June. The Bomba Rooftop is open as usual, just take the lift straight to level 5. We will be serving an extended food menu upstairs featuring many of(…)
This June we’re celebrating the tradition of a long Sunday lunch with three courses and three amazing Victorian producers for Los Guardianes del Gusto – The Guardians of Taste as part of the Melbourne Food and Wine Festival’s winter Roast Collection. We’ll get started with a selection of tapas, think smoked bone marrow with(…)
Show your mum how much you love her with the greatest gift of all – tapas. On Sunday, May 10 enjoy a special four course set lunch menu for $55 per person at Bomba Downstairs. Bookings are essential. Lunch reservations are available from noon, dinner as usual from 5pm. The rooftop bar will be open(…)
Bomba Tapas Bar and Bomba Rooftop will be open through the long weekend; whether it’s cerveza, vermouth or paella you need, we’ve got you covered. We do take reservations and walk-ins for the downstairs tapas bar, call 03 9077 0451 or email firstname.lastname@example.org to book. You can also book online here. We do not take(…)
Come and celebrate all things Barcelona at Bomba Rooftop.
Valentine’s Day is approaching, and we would love to see you here at Bomba! See our special Valentine’s menu below. If you can’t make it in on the night, why not treat your loved one to a Bomba gift voucher, which you can purchase direct from the restaurant. For all enquiries call (03) 9077 0451.
Join chefs Jesse Gerner and Andrew Fisk as they pay homage to Castilla and the mighty suckling pig. Inspired by his recent trip to Spain, Jesse Gerner is proud to be hosting a roast with a difference. While Castilla in central Spain is home to the roast suckling pig, Melbourne will be treated to a(…)
The legendary Gastronomic societies of Spain’s Basque region date back to the early 1900s and, while rumour had it that they started as a place to escape their wives, it was actually the industrial revolution that spawned them. It was a time when work on the land was drying up, forcing the male population to(…)
Anchovies, that small salty fish that you grew up eating or pulling off your pizza, are a serious business in Spain. You won’t find anyone removing them from anything where we went, driving from San Sebastián down the “Anchovy Coast”, an 80km strip of shore that mostly calls the Basque Country (and the Bay of(…)
A pintxo, pronounced “pincho,” is a small snack traditionally served in the bars, or bodegas, of northern Spain – a little mouthful eaten with your hands. It’s sometimes, but not exclusively, served on bread and often has a toothpick in the centre to hold it all together. Pintxos are smaller than tapas, which in Spain(…)