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Lona is open Tuesday thru Saturday from 3pm till 1am.

Happy Hour
Tuesdays & Thursdays
5pm – 6.30pm

OUR
• pintxos menu •
bar-viewmenu
Our kitchen is headed by Executive Chef Tim Bell. The concept is a fun and relaxed style of eating which allows you to sample and share an array of different tastes. Recently we have implemented the grill press as our main cooking method which reduces the amount of fat and cholesterol within our food. In addition to this we use an extra virgin olive oil made from the Spanish hojiblanca olive which is light green in colour and high in antioxidants therefore producing a high quality healthy tapas/Pintxos to accompany our hand selected wine list.
We hope you enjoy your experience,
Charles Sedgley
FROM OUR KITCHEN
Char-grilled Spikes (3 pieces per serve)
Calamari – lemon, parsley, garlic, chilli 8 (g)
Prawns – orange & cumin marinated 15 (g)
Chicken – oregano, garlic, preserved lemon 10 (g)Albondigas – sesame yoghurt, smoked almonds, torn bread 14
Croquetas (3 pieces per serve) manchego & leek, smoked aioli 9 (v)
Jamon Iberico 80g (18 months aged), crispy caper berries, arbequina oiled bread 25
Mushroom Sliders (3 pieces per serve) chevre, dukkah, chickpea puree 15 (v)
Spanish Chorizo (3 pieces per serve) chilli basil aioli 8 (g)
Patatas Bravas – paprika, smoked tomato, aioli 9 (v)(g)
Lamb Cutlets (3 pieces per serve) chermoula spiced, honey sumac yoghurt 15 (g)
Smokey Eggplant – Mount Zero olives, toasted nuts, olive baguette 16 (v)
Slow Braised Pork Sliders(3 pieces per serve) jalepeno, crackling, chipotle 16
Sticky Date Pud – strawberry gel, Kahlua butterscotch sauce 10
Queso – gluten free fruit bread, Sedgley & Sons quince paste 22 (v)(g)

p   i   n   t   x   o   s
Save your Spikes
$3 Small Spikes & $5 Large Spikes

OYSTERS – chilli lime salsa (g)
PRAWNS – char-grilled, orange cumin marinade
CHICKEN – garlic oregano paste
CALAMARI – chilli, garlic, lemon, parsley
SLIDER – slow braised lamb, mint, tzatziki
SMOKED SALMON – rye, honey whisky, capers
JAMON SERRANO – spicy confit tomato puree
SPANISH CHICKEN SALAD – confit chicken, anchovy, peppers (g)
TORTILLA – Mediterranean vegetable, green olive (v)(g)
MUSSELS – orange & fennel marinated
MUSHROOM – goats cheese, hummus, dukkah (v)
ANCHOVY – olive tapenade, tomato smoke
BOCCONCINI – basil & fig chutney (v)
CROQUETAS – jamon, lime basil aioli
ROQUEFORT – honey, candied walnuts, apple (v)
CASALINGO – aged salami, stuffed green olive
SIRLOIN – 80+ day grain fed MSA,
PEQUILLO PEPPER – stuffed with tuna & kipflers, salsa verde (g)
ARANCINI – peperonata (v)
PEDRO XIMENEZ – chocolate pedro truffles
Please note this is a sample menu and our Pintxos are always changing. Many more vegetarian & gluten free options available. Check out our range of Gluten free bread.
drinks
FROM THE BAR
• BEER • wine • cocktails •
drinks
COCKTAILS & PITCHERS

Pimms 11 / PITCHER(to share) 29
Sangria 11 / PITCHER(to share) 29
Hendricks Martini 19
P.X. Espresso Martini 18
The Bull Fighter 15
Cava Blossom 14
High Street Mule 17
Pisco Sour 18
Lemon Margarita 17

CERVESA/CIDRA

ON TAP
Estrella De Galicia std 6.5/ lge 9.5
Barcelona, ESP 4.7%
BOTTLES
Estrella De Galicia light 6.9
Barcelona, ESP 2.5%
Ambar gluten free Lager 8.5
Zaragozana, ESP 5.2%
Ambar Negra Dark Lager 10.5
Zaragozana, ESP 4.8%
Three Troupers Pale Ale 9.5
Pyrenees, VIC 4.5%
Lowenbrau Original 8.5
Munich, GER 5.2%
Victoria Bitter 6.5
Abbotsford, VIC 4.9%
Escanciador ES Sparkling Cider 9.5
Villaviciosa, ESP 5%
Savanna Dry Sparkling Cider 9
RSA, 5%
We also have a blackboard with 30+ wines from boutique Australian producers and top euro regions with a vintage collection up to 20 years old.

BUBBLES

NV Hoya De Cadenas Brut 8.5/39
Cava, ESP
NV Veuve D’Argent Blanc de Blanc 11/48
Loire Valley, FRA
NV Charles De Monrency Reserve Brut 19/100
Champagne, FRA
NV De Chanceny Brut Rose 49
Loire Valley, FRA
08 Clover Hill Sparkling 88
Pipers River, TAS
02 Joseph Perrier 190
Champagne, FRA

VINO BLANCO

10 Picante Blanco 7.5/34
Costa Atlantico, ESP
11 Protos Verdejo 10.5/48
Rueda, ESP
10 Con un Par Albarino 12/52
Rias Baixas, ESP
11 Martin Codax Albarino 15/64
Rias Baixas, ESP
11 G.H von Mumm Riesling 11/49
Rheingau, GER
92 Bests Great Western Riesling 98
Grampians, VIC
11 Kapuka Sauvignon Blanc 9.5/42
Marlborough, NZ
11 Fraser Gallop Semillon Sauvignon Blanc 75
Margaret River, WA
12 Cesari Pinot Grigio 49
Veneto, ITA
10 Sedgley and Sons Pinot Gris 9.5/44
Adelaide Hills, SA
11 Austins Chardonnay 12/52
Bellarine, VIC
10 Andre Delorme Chardonnay 12.5/54
Burgundy, FRA
09 Seville Estate Reserve Chardonnay 110
Yarra Valley, Vic

VINO TINTO

11 Picante ‘The Gran Mestra’ Tempranillo 7.5/34
Castilla la Mancha, ESP
09 Los Molinos Tempranillo 9/42
Valdepenas, ESP
10 Faustino VII Joven
Tempranillo/Mazuelo 12/52
Rioja, ESP
08 Navardia Crianza (organic
Tempranillo/Graciano/Garnacha) 62
Rioja, ESP
02 Mas D’En Gil Coma Vella Garnacha/Cabernet/Carinena 159
Priorat, ESP
09 Nicholson River Pinot Noir 9.5/44
Gippsland, VIC
08 Sedgley and Sons Pinot Noir 11/49
Campania, TAS
08 Olivier Gard Pinot Noir 139
Nuits Saint Georges, Burgundy, FRA
10 Seven Hill ‘Inigo’ Merlot 45
Clare Valley, SA
10 Rusden Drift Sand GSM 9.5/47
Barossa Valley, SA
02 Craneford Shiraz 82
Barossa Valley, SA
12 Jamsheed La Syrah 12.5/56
Pyrenees/beechworth, VIC
11 Bodega Vistalba ‘Arido’ Malbec 48
Mendoza, ARG
09 Domaine de Paguignan 66
Syrah,Carignan,Grenache
Minervois/Languedoc, FRA
06 Old Mill Estate Cabernet 55
Langhorne Creek, SA
06 Mas De Daumas Gassac Cabernet blend 110
Vin de Pays de L’Herault, Languedoc, FRA
09 Chateau Carbon d’Artigues 90
Graves, Bordeaux, FRA

We Also Hold
text-functions
We have 2 active function spaces within our venue.
Upstairs – This private area can be booked for up to 35 people.
Downstairs – This area can be booked for up to 50 people.
We also hire out the whole venue between 50 – 80 people. Please enquire through our function coordinator, Charles Sedgley, for further information.
Charles Sedgley – (03) 9822 0382
charles@lona.com.au
lona function menu
SMALLER
OYSTERS – shallot mignonette (g)
CALAMARI SKEWER – chilli, garlic, lemon, parsley (g)
SMOKED SALMON – rye, honey whisky, capers
BABGANOUSH – tabouli, garlic yoghurt
CHORIZO – fresh Spanish chorizo, chilli basil aioli (g)
ANCHOVY – olive tapenade, tomato smoke
ALBONDIGAS – Spanish meatball
SIRLOIN – 80+ day grain fed MSA, spicy tomato chutney
CROQUETAS – manchego, creamed leek, smoked aioli (v)
MUSHROOM – goats cheese, eggplant, pommegranite (v)(g)
TUNA – spanish onion, tumaca
MUSSELS – white wine, garlic
TORTILLA – Mediterranean vegetable, (g)(v)
ROQUEFORT – honey, candied walnuts, apple (v)
BOCCONCINI – basil, tomato, balsamic (v)
JAMON SERRANO – spicy confit tomato puree
ARANCINI – peperonata (v)

PX CHOCOLATE TRUFFLE
MACAROON – nutella

LARGER #
CHICKEN SKEWER – oregano & garlic paste (g) #
PRAWN SKEWER – orange & cumin marinated (g) #
LAMB CUTLET – Chermoula spiced, honey sumac yoghurt (g) #
SLIDER – slow braised pork, jalepeno, chipolte, crackling #
SLIDER – slow braised lamb, mint, tzatziki #
SLIDER – mushroom, hummus, goats cheese, dukkah (v) #
QUESO – Sedgley & Sons quince (v)(g) #
FISH & CHIPS – preserved lemon aioli
PATATAS BRAVAS – paprika, smoked tomato, aioli (v)(g) #

STRAWBERRY CUSTARD TART #
RASPBERRY BAKED CHEESECAKE – vanilla, citrus #
CHURROS – top deck #

PACKAGE 1 – Choose 4 Smaller items plus 3 Larger # items
$25 per person
PACKAGE 2 – Choose 5 Items plus 4 Larger # items
$35 per person
PACKAGE 3 – Choose 6 Items plus 5 Larger # items
$45 per person
PACKAGE 4 – (Rolls Royce) Choose any 14 items
$55 per person

More gluten free, vegetarian & vegan available on request

- Our function menu is limited to a minimum of 6 people -

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PINK NEON LIGHTS, COCKTAILS AND A NEW WAY TO DINE – HIGH STREET ARMADALE JUST GOT ITS GROOVE BACK!

Owner of the successful European restaurant Barça Food and Wine, Charles Sedgley, has teamed up with his entrepreneur brother, Edward Sedgley, to bring the groove of Barca-Lona to Armadale.

Lona Pintxos Bar, sister to Barca Food & Wine, opened last month to complete the BARCA/LONA restaurant and bar concept and has the Armadale locals out in force.

The concept was derived through Charles Sedgley’s travels to Spain where he fell in love with the fun and vibrant honesty system of a pintxos bar.

Pintxos (Spike in Spanish) is a style of tapas that has its origins in St Sebastian Spain. The concept is simple – food is both laid out throughout the bar and brought around in a ‘take what you like fashion’. Each food item, usually a small tapas size portion, is held together by a spike. Customers take what they like, keep the spikes and then pay later – $3 small spikes & $5 large spikes (1/2 price during the day if you join Club Lona!)

Whether it’s slow bourbon braised pork belly sliders with jalapenos and crackling or seared scallops with crispy Jamon Serrano and pea puree that tickles your fancy, your taste buds will be dancing at Lona.

In addition, Lona has a funky New York style fit out, the boutique Spanish beer Estrella Galicia on tap, a wide variety of cocktails and a 50+ bottle wine list comprising a blend of Spanish, Australian and European wines.

Throw out the antiques and wedding dresses and replace them with a cocktail and pintxos – welcome to the new Armadale.
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For more information or to schedule an interview, please call Charles Sedgley on 0414 072 688 or charles@lona.com.au

We even have a widescreen TV!
CONTACT
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963 High Street, Armadale VIC
9 8 2 2  0 3 8 2
open tuesday to saturday
3pm to 1am
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