A veteran in the kitchen and a familiar favourite in the local restaurant scene, La Parada’s newly appointed executive chef, Brad Ball, requires little introduction.
Flavour First! The foundation of Brad’s cooking career that spans two decades and includes impressive residencies at Bistro Sixteen82 and Bold by Brad Ball as well as a private consulting service. Brad’s going back to basics with the new menu, offering a fresh and authentic appeal to the traditional Spanish tapas theme. They say sharing is caring. Guests will be encouraged to opt for a selection of tapas during their visits and enjoy a shared dining experience. Why limit your exploration of flavours when you can spoil your taste buds by sharing a variety of tapas amongst friends or by dipping into more than one dish?
The simple combinations and fresh seasonal ingredients guarantees that the foodies will never grow tiresome of what’s on offer. Along with Brad’s weekly blackboard specials, guests can expect a little something different on each visit. The Chef’s recommendations? Look out for the pig head croquetas, the pork belly with salted palm sugar caramel and the gambas pil pil.