6A/98 O’Mara Boulevarde, Iluka
Ph: (08) 9922 9067
www.barole.com.au
Hola Bar Olé
Bar Olé is located upstairs at Iluka Plaza in Perth’s northern corridor. Bar Olé opened in February 2025 and its instant popularity is no surprise, as this is the latest dining venture by the team behind the multi award-winning Hillarys Beach Club. Bar Olé promotes itself as a traditional Spanish tapas bar and Executive Chef Samson Brent confirms they have continued with their ethos of buy and promote local premium ingredients where possible.
While being shown to my table, I cast my gaze towards the bar and kitchen, and notice a wood-fired Argentinian-style parrilla grill. The carnivore in me is awakened. The menu includes much-loved authentic tapas dishes including some high-end options, but my excitement mounts as I come to the A La Parrilla items – beef, chicken, fish and pork grilled over open flames.
The first dish we tried was Tortilla Espanola, a traditional Spanish omelette made with West Australian royal blue potatoes, onion and whole eggs. Executive Chef Brent comments that the secret to the dish is slow poaching the potato in a good glug of olive oil at low heat, gentle sweating of the onion, season, add the egg and continue to cook low and slow. The texture is silky, smooth and unctuous.
The next dish was Chorizo al Vino. The chorizo is locally sourced from Picasso Bites and made to a traditional recipe. The paprika-infused fat is rendered during the cooking, add a splash of red wine and a squeeze of lemon finishes this tasty tapas favourite.
The first two dishes were paired with Estrella Damm, a premium lager from Barcelona which is served on-tap. This refreshing lager with mild hop flavours was a great accompaniment to the savoury omelette and chorizo.
We were then served three dishes to be enjoyed together. Bistec a la Plancha, Patatas Bravas, and Brocoli. The beef cut chosen for Bistec a la Plancha, or grilled steak, is picanha also known as rump cap. All grilled beef served at Bar Olé is sourced from Donnybrook Pink in Western Australia’s South West.
The steak is tender and grilled to perfection over the jarrah wood-fired grill. The caramelisation and smoky flavour imparted by the wood is undeniably indulgent. The dish is served topped with a fresh Gilda Salsa and a drizzle of Sherry Jus to balance the rich flavours of the dish.
The fried paprika spiced West Australian royal blue potatoes in the classic tapas Patata Bravas were earthy, crispy and served with a generous portion of savoury bravas sauce and garlicky aioli.
The simply named Brócoli is comprised of three elements, namely charred broccolini, ajo blanco and salsa verde. Each element has been ‘touched’ by the parrilla grill, either directly grilled, wood smoke infused or in direct contact with the coals from the fire. A must-try dish and good enough to eat on its own.
These dishes were paired with a 2021 Torres Coronas Tempranillo from Catalonia in Spain. The wine has a fruit driven front end, some smoke and spice, while the 14% addition of cabernet sauvignon providing a meaty punch to the tannins to complement the succulent charring of the beef.
Other signature dishes at Bar Olé are wood-fired Donnybrook Pink Ribeye and Garlic Prawns. If you are seeking something special a must-try is the Jamon Iberico or El Capricho Anchovy, considered to be the best ham and anchovies in the world.
The wine menu includes local Western Australian, Spanish and other international wines, and there is a good selection of tap and bottled beers, while cocktail lovers are well looked after too.
The team behind Hillarys Beach Club and Bar Olé have been busy, so look out for two new venues opening in Applecross in November and Yanchep Beach Club in December 2025.
By Chris O’Halloran
