Tilly Takeover: Spain

It's tin supremacy at Love, Tilly Devine this September, as we crack open a zesty selection of our favourite snacks and pours by way of our latest Tilly Takeover: SPAIN!

Our menu on the night has been created by Chefs Tom Cleland and Scott McComas-Williams, using our favourite conservas from Guillermo Rabago (Mate in Spain). We know and love Guillermo for bringing to our shores the very best Cantabrian anchovies, and those plump, perfect Perelló olives. Ever had your breath taken away by a Gilda in Sydney? Chances are that Guillermo was responsible.

Choose your own aventura in true Spanish style with a selection of pick 'n' mix snacks from Guillermo's delicious portfolio and prepared by our chefs, to be enjoyed tapas style. There'll be those aforementioned Gildas, a perfectly composed trio of Angelachu anchovy, Perelló olive and piparra; crispy sourdough with smoky house-made blood sausage topped with a quail egg; glossy piqullo peppers stuffed with creamy bluefin tuna; monkfish liver pâté on potato scallop, and loads more.

Xavier Grau of Soul Wines will be there to pour an electric Spanish selection by the glass, flight ($55) or premium flight ($80). Expect names like Bodega Lavernoya, one of Penedès's oldest wineries dating back to 1890; Bodegas Terras Gauda, champions of Albariño in Galicia's Rías Baixas; and Bodegas Pittacum, dedicated to elevating old-vine Mencía in Bierzo, alongside further gems from Rioja, Catalonia and beyond.