Our inner city spanish restaurant & rooftop bar came to fruition in 2013 with the simple desire to share our love for all things Spanish with fellow Melbourne foodies- Tapas, Vermouth, Catalonian wine, the whole nine yards.
The need to share the splendours of Spain doesn’t stop there. Along with our highly rated Spanish food & rooftop cocktails, Bomba teamed up with fellow drinking enthusiast to bring the best in Catalonian wine and vermouth delivered straight to your door. Check out the Bomba booze club here.
With modern, light filled spaces, our Lonsdale street location is especially designed to complement the Melbourne Cityscape while bringing in the contemporary Spanish workers bar vibe from the motherland.
Jesse began his apprenticeship in Adelaide when he was 15. Moving to Newcastle Jesse opened his first cafe with his wife Vanessa and two friends. Next, Jesse & Ness flew to London, beginning a 6 month mission to eat their way around Europe. Settling in London, he worked at tapas bar Moro, where he fell in love with Spanish and Muslim Mediterranean flavours. He then worked at The River Cafe with his culinary hero Rose Grey. Upon returning to Australia and after a quick stint at Movida, he ran Añada for 3 years before jealously eyeing off larger kitchens, opening The Aylesbury 2011. After 2 years there it was time for a return to his Spanish roots with the launch of Bomba which opened in late September 2013.
Andrew, a Tasmanian export, began his cooking career in England at 19 when he took a job at Lulworth Castle as a gardener where he tended a large vegetable garden and developed a passion for seasonal produce. After a few weeks as a kitchen hand at local restaurant, he began helping serve and prepare food, including the task of plucking the aged game birds brought in by local hunters. He also travelled around Scotland, Spain, Portugal, Morocco, Egypt, Jordan and Greece soaking up their local cuisine. On returning to Australia he worked at a number of restaurants including: No. 3 Station Pier, Gondwana, Carlisle Wine Bar, Cutler and Co. and Cumulus Inc. Andrew then took over as head chef at Añada Restaurant before launching Bomba in October 2013.
Kelly earned his stripes over two years at Circa, The Prince, becoming head waiter before moving to sunny London. There he managed Bentley’s Oyster Bar & Grill, a seafood institution in Piccadilly. Returning to Melbourne in 2011 Kelly decided to revisit fine dining, working front of house at Taxi Dining Room before taking on the enormous role of general manager for both The Aylesbury and Añada. Kelly is most likely to greet you at the door of Bomba downstairs, where he is a partner and front of house manager.
Shane Barrett is the man behind the booze at Bomba Bar. He started working in hospitality at 16 at Hobart’s iconic t42. He moved to Melbourne at 18 to Circa, The Prince where he was assistant sommelier for 4 years. In 2007 he travelled through Europe assisting with a vintage for Gaja in Piedmonte in Italy. Shane returned to Melbourne taking on the role of key beverage manager for The Lucas Group where he was responsible for the drinks at Chin Chin and Baby Pizzeria. Shane was previously sommelier at The Aylesbury, becoming a partner in the business with the redevelopment to Bomba.