I could eat a whole plate of the croquetas: El Portón, Benowa

WHAT TO LOOK FOR

Menu highlights

Highlights from Zen’s visit.

• Crispy croquetas de jamón with a creamy ham-speckled filling
• Pistachio Basque cheesecake (San Sebastian) served with chocolate ice cream
• Carrilleras en vino tinto slow-cooked beef cheek over smooth purée and rich dark gravy
• Txistorra a la sidra sliced Spanish sausages resting in reddish oil sauce
• Patatas bravas topped with red sauce, creamy white sauce, and fresh herbs

At a glance: what we ordered

• TORRADES V $12
• CROQUETAS DE JAMÓN IBÉRICO $9 (2pcs)
• PATATAS BRAVAS V $16
• TXISTORRA A LA SIDRA GF $20
• CARRILLERA EN VINO TINTO $39
• SETAS CON AJO CONFITADO, CREMA DE QUESO DE CABRA GF|V $19
• TARTA DE QUESO DE PISTACHO, HELADO DE CHOCOLATE $18

Setting the Scene in Benowa

Stepping inside reveals a dining space thoughtfully styled to make group meals feel relaxed and welcoming. Warm wooden tables paired with light wood chairs stretch across the room, anchored by a large, dark arched wooden doorway that adds distinct character to the space. High-bar seating near the entrance offers a casual option for smaller groups, while a view across the dining area captures the open kitchen pass where hot plates are handed straight out to waiting tables.

Prominent wall signage reading El Portón Spanish Kitchen anchors the interior, framed by open shelves displaying imported Spanish goods, including distinctive tins of Las Hermanas pimentón that offer a nod to the kitchen's pantry staples. Behind the bar setup, bottles of spirits and sparkling glassware sit alongside a glass-fronted wine cellar neatly stacked with bottles. It creates a natural backdrop for starting the evening with drinks, clinking two cocktails garnished with fresh orange slices in a opening toast.

Tapas and Savory Plates to Share

The table quickly fills as the savoury dishes arrive in rapid succession. Crisp torrades are served on branded paper, presenting toasted bread topped with a fresh tomato mixture that offers a classic, light start to the spread. Beside them, a generous plate of patatas bravas brings golden fried potatoes coated in a rich red sauce, finished with decorative swirls of creamy white sauce and a dusting of freshly chopped herbs. Confit garlic mushrooms join the round, adding further depth to the introductory lineup.

Sliced txistorra sausages make an immediate impression as they arrive sizzling in a shallow dish of reddish, cider-infused oil sauce. Piercing a slice with a fork reveals the savoury Spanish sausage, glistening with oil and packed with rich spice that pairs naturally with the surrounding bread and smaller plates. Working through these varied bites proves how effortlessly Spanish tapas encourages passing dishes around and sampling a little of everything.

Comforting Mains and Golden Croquetas

As the feast progresses into heartier territory, the carrilleras en vino tinto provides a rich, comforting focal point for the table. Sinking a knife into the slow-cooked beef cheek reveals meat so remarkably tender it glides apart under the gentlest pressure, resting atop a smooth purée and bathed in a glossy, dark red wine gravy. Pulling the shredded cooked meat onto a fork showcases the deep, slow-cooked patience behind this comforting Spanish main.

Even alongside such robust mains, the croquetas de jamón immediately established themselves as a clear highlight of the entire meal and one of my absolute favourites. Holding up half a croqueta displays a crisp, fried golden shell that gives way to a silky, ham-speckled centre. Taking that first bite confirms why these golden fried croquetas are essential for any proper group feast at El Portón.

The Ultimate Basque Cheesecake Finish

Saving room for dessert is non negotiable here, especially when the pistachio Basque cheesecake also known as the San Sebastian is on the menu. Originating in Spain, this classic baked dessert is executed with serious finesse. Watching a spoon press gently into the caramelised top of the slice reveals a pillow-soft interior, served alongside a scoop of chocolate ice cream that balances the warm golden crust of the cheesecake.

Scooping a generous bite from the back of the slice confirms its astonishingly silky texture, leading me to note that this is probably the creamiest cheesecake I have ever eaten. Between the perfectly executed this velvety pistachio Basque cheesecake with oreo cookie base and chocolate icecream on the side, this was a personal favourites to capped off an outstanding Spanish sharing experience on the Gold Coast.