After swinging through the front bar for an Estrella lager from Barcelona ($8? Dios!), park yourself in the buzzing rear eatery to drool over the compact dude-food-meets-Spanish-tapas menu. Starters include sobrasada (chorizo paste) smeared over bread and drizzled with honey. Sounds loco, but it outshines the calamari slider in flavour. Media noche (midnight) is the Iberian take on a toasted cheese sanga, stuffed with triple pork and served with muy excelente paprika-dusted chips and a spicy tomato sauce. Outdazzling them all is barbecued swordfish in a puddle of baba ghanoush, crowned with sliced green olives.