Perth peeps, say “hola” to one of the greatest Spanish joints to pop up in our fair city, Heno & Rey.
Sitting pretty on the corner of Hay and King Streets in the Perth CBD, Heno & Rey is a reinvented tapas bar with a huge focus on local produce and wines.
Featuring a whole lot of rustic wood, bold Spanish patterns and moody lighting, as well as cheese and charcuterie as far as the eyes can see, Heno & Rey is perfect for date nights and gatherings alike. There’s a raw bar stocked up with plenty of local seafood and oysters and everything on the menu is designed to share, which gets a big tick of approval from us.
Kick off with some ceviche and oysters in La Chinata hot sauce before moving on to some of the para picar (for picking at) items like the pan con tomate (tomatoes on grilled bread) and Spanish anchovies.
When it comes to the charcuterie and cheese you can’t go wrong with the salami made from Spanish forest mushrooms soaked in wine or the 12-month-old manchego, from the tapas menu the jamon croquettes and the fried duck egg with morcilla and smoked paprika can’t be missed, and the patatas bravas (fried potatoes in spicy tomato sauce with aioli) are an absolute must!
To balance out all of the cured meats there are three delicious salads to try, we’re keen on the heirloom tomatoes with white onion, oregano, pine seeds and whipped goats cheese, and there are also some larger shares if you’re feeling extra hungry (hello flank steak).
For dessert you’ll find it hard to choose between the Portuguese tarts and warm churros with orange chocolate sauce, so don’t choose, have both! And to top it all off these guys are also serving home made sangria on tap, as well as some top-notch beers, wines and sherries.
All that, plus Heno & Rey is celebrating World Tapas Day for an entire work week, because they're generous like that. From Monday 11 until Friday 15 June, you'll get a free tapas of the day whenever you order a jug of sangria or a growler of Estrella. Check out all the tapas here so you can plan your visit.
Image credit: Emma Bryant