MELBOURNE | Basque Txoko is a kitchen residency at South Yarra bar, Nobody’s Baby. Originally slated to run for three months at the start of the year, Basque Txoko has proved such a success that it was extended until the end of 2026. I was recently invited in to check it out.
Madrid-born, Spain and Australia-raised chef Aitor Jeronimo Orive trained in Valencia, before working in Michelin-starred kitchens in Spain, Basque Country, and London. Before returning to Australia, he had his own Michelin starred restaurant, in Singapore, Basque Kitchen by Aitor. Aitor’s Basque and Andalusian heritage, family recipes, and fine dining experience, all come into play at Basque Txoko, in a more casual format.
The menu is focused on traditional Basque dishes, and interpretations of these dishes. Spanish and French influences come into play, the same as they do in the region. Produce is allowed to shine, with protein cooked over charcoal featuring prominently. Think txuleta, bone-in minimum 5-year-old rib-eye, cooked over charcoal, salty and crusty on the outside and rare in the middle; served with confit piquillo peppers from the Basque region of Lodosa, and triple-cooked thick-cut chips.
Starting with gildas, the classic Basque pintxo of olives, Spanish anchovies, and pickled chilli, is a must. A salty, spicy, savoury, and sour delight in one mouthful. You’ll also want to check out the Bay of Biscay Angelachu anchovies in extra virgin olive oil, with pan con tomate, and the TXISTORRA CORN ‘TALO BAO’ Txistorra corn ‘talo bao’. It’s a playful creation that sees Basque Chorizo sausage served in a soft, fluffy, steamed corn Bao with Basque cream cheese.
For something sweet there is an excellent version of Basque cheesecake (get the raspberry sorbet add-on). If you want to avoid the obvious, though, I’d suggest trying the tarta de manzana. This Basque apple tart developed in the late 1800s (the Basque cheesecake only dates back to 1988), as an adaption of French apple tarts from across the border. It features layers of buttery puff pastry, crème pâtissier vanilla apple, and a scoop of vanilla ice cream.
To drink, there’s local and Spanish wines, Spanish beers, and a selection of seasonal cocktails. If you enjoy an old fashioned, I recommend the ‘Lay Me Low’ – smoked cherrywood, walnut bitters, hazelnut liqueur, and Bulleit Bourbon.
Basque Txoko at Nobody’s Baby
19-21 Toorak Road
South Yarra
Victoria 3141
Australia
Telephone: n/a
E-mail: [email protected]
Website
Open
Tue – Thu: 4:00pm to 11:00pm
Fri – Sat: 4:00pm to 12:00am