Subsolo Restaurant & Bar has been bringing the spirit of Spanish cuisine to Sydney’s CBD since 2007. Firmly established as a buzzing place for tapas and drinks, Subsolo’s basement premises along King Street are often packed with people lunch, dinner, and all that a Spanish-influenced wine and cocktail bar promises. Namely, jugs of the house signature Sub-Sangria, Spanish beer plus a wine list dominated by a selection of Australian and Spanish vintages. As for the food, sharing boards, paella, and traditional Spanish grilled dishes are the order of the day, or night for that matter.
Excellent service and food and wine recommendations by the service waiter ( great sense of humour) . I would love to experience the menu list into the future.
Great night with great company. Attentive service. Tapas were nice but a little over-priced. Pleasantly surprised by the Spanish wine. Loved the decor but does get noisy when busy.
Friendly and helpful wait staff. Fantastic food. Tried many dishes. Unrushed service and the wine was delicious. Have been now three times and will most definitely return
Set at basement level along King Street in the CBD, No visit to Subsolo’s rose and red-hued restaurant and wine bar would be complete without trying the Sub-Sangria house cocktail, a giddy and refreshing blend of Havana Club, curacao, sweet vermouth, seasonal fruited soused in Spanish tempranillo, all topped up with fresh lemonade. There’s plenty more besides on offer from Subsolo’s cocktail and wine bar and, if you’re here to eat, it would be remiss not to pair your tapas with a recommended Spanish wine – just ask the staff at this preeminent Sydney Spanish restaurant for their advice.
Subsolo Restaurant & Bar’s pedigree is evident in the way they divide their menu into specialties. Small Moorish bites like padron peppers and smoked pimenton almonds explore the influence of north Africa on Spain’s culinary culture. Iberian cold cuts offer up a literal smorgasbord of jamon Serrano and other carnivorous delicacies alongside pate and house pickles. The tapas list is long, from flash-fried sardine fillets with coriander oil and saffron aioli to pork belly with Calvados apples and Jerez – and it’s these dishes that bring the majority of Sydney diners down to this CBD basement haunt. That said, Subsolo offer superb paella and espetada grilled meats and seafood, while set menus stand in as a great introduction to what this restaurant can do.