Crossley St Cantina sits down a laneway in Melbourne's theatre district, run by Geoff Machirus of Bodega Underground and built around the sip-a-little, eat-a-little culture of Spanish tapas. The entire sharing menu is gluten-free, pairing dishes such as chicken skin crackling with whipped goat cheese and pomegranate, baked scallops with garlic mornay and finger lime, and crispy Brussels sprouts with chilli-maple dressing. Drinks run to wine, cocktails, gins and fortifieds, with a dedicated gin tonica menu. On weekends, the restaurant runs a 90-minute bottomless brunch with five tapas dishes and free-flowing gin tonicas, sangria and Spanish mimosas, while midweek Tapas and Tinis specials run Tuesday to Thursday from 5pm. A set pre-theatre menu makes it a convenient stop before a show in the surrounding precinct.
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