Basque Txoko Running As Three Month Pop Up In South Yarra
Basque Txoko is operating at South Yarra bar Nobody’s Baby, with Chef Aitor Jeronimo Orive leading a three-month pop-up running until April. The kitchen is presenting a menu focused on traditional Basque dishes designed for sharing. Owners Tim Badura and Gustavo Prince are hosting the pop-up at their Toorak Road venue.
Chef Background And International Career
Chef Aitor Jeronimo Orive was born in Madrid to a Basque father and Melburnian mother. At 15, he returned to the Basque Country, where he began cooking alongside his grandmothers. Over time, he built an international career and held Michelin-star status in Singapore for eight consecutive years.
He worked at 3* The Fat Duck in London, 2* Mugaritz in San Sebastián and 1* Neura in Bilbao. In 2016, he moved to Singapore and earned his first Michelin star while leading Iggy’s. He later opened Basque Kitchen by Aitor, which also received a Michelin star.
Traditional Dishes Designed For Sharing
Now cooking in Australia, Orive is presenting a menu that highlights Basque and Australian produce prepared using traditional techniques. The format is more casual and approachable than his previous fine dining ventures. However, it retains the foundations of his Basque heritage.
To begin, the menu includes Gildas, a Basque pincho of olives, Spanish anchovies and pickled chilli. Diners can also order Ostras, Sydney rock oysters served with aguachile de Piparras, coriander, and pickled Basque green chillies. In addition, Pan con tomate features toasted bread topped with grated tomato and olive oil.
Croquetas de jamón combine Serrano ham with béchamel, while Ensalada de tomate con ventresca pairs heirloom tomatoes, white onion and Txakoli vinaigrette with tuna belly. For larger plates, Basque asador-style steaks known as Txuleta come off the parilla grill. These cuts come from eight-year-old retired grass-fed cattle and undergo a minimum 40-day dry-ageing process.
Steaks, Seafood And Desserts
A daily market fish special is also available, served with white wine and parsley salsa verde, peas and clams. Meanwhile, sides include Papas fritas, triple-cooked thick-cut chips, Pimentos del piquillo from Lodosa and Ensalada verde with oak leaf lettuce and Txakoli vinaigrette.
For dessert, the menu lists Flan with dry sherry chantilly, Basque Cheesecake and Arroz con leche with vanilla and caramel crust. Alongside the food, Tim Badura has curated a Basque-inspired drinks list. This includes the James Basque Martini, made with Manzanilla Sherry and burnt orange tincture, as well as Spanish wines and beers.
Tim and Gustavo Prince said, “We’re so excited to have Aitor at Nobody’s Baby for the next three months. A number of cuisines and pop-ups have rotated through our kitchen – from Italian, to Middle Eastern, to the Basque Country –, and no matter the style of food, we love being a vessel for anyone to showcase their cuisine. Our hospitality remains the same – warm, welcoming, and ensuring every guest leaves feeling like they’ve made a friend in us. The convivial nature of Aitor’s rustic Basque cuisine fits so perfectly with what Nobody’s Baby is about, and we’re stoked to be his first home in Australia.”
Aitor Jeronimo Orive said, “After a career of cooking all over the world, I’m so looking forward to settling back into Melbourne, and sharing the food from the other country I call home. Nobody’s Baby feels like a natural fit for Basque Txoko, which literally translates as “nook” or “cosy corner” in the Basque language, but more generally in the Basque region, it’s a space where food, friendship and tradition converge. Tim and Gustavo have been so generous with their space whilst I look for a permanent home for my next restaurant in Melbourne, and I couldn’t think of a more perfect place for the pop-up.”
Kitchen opening hours are Tuesday to Friday from 4PM until late and Saturday from 2PM until late. The venue remains closed on Monday and Sunday.
Address: 19-21 Toorak Rd, South Yarra VIC 3141
Website: nobodysbaby.com.au