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Inspired by the streets of Mexico and crafted into delicious dishes by our dedicated Executive Chef Peter Jackson. Our seasonal menu delivers layers of authentic flavours using the freshest, free-range ingredients!
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Chipotle buttered corn, coriander, queso fresco, blackened onion crema, and tortillas.
Salsa de ajo, baked cassava breads, whipped garlic, and queso seco.
Served w coriander, jalapeno, lime, and charred pineapple w totopos.
Barbacoa pork adobo skewers, black cumin, and orange w red chimichurri.
Fried cucumber chips, mayo, slaw, avocado, and tomatillo mojo.
Fried egg, charred chilli, silverbeet, and jalapeno crema.
Green onion, cassava chips, red chilli, chipotle vinegar.
Achiote adobo, fried chickpeas, and mint.
Green pea, olive, mushroom, salteado, salsa asada, and sesame.
Smoked potato, preserved lemon, chipotle, and crisp oregano.
Beef tongue in yeast batter, tomato rice, chard, and caper dressing.
Braised lamb shoulder, beetroot crema, cauliflower crumbs, and sesame.
Mozzarella queso, pico de gallo, lemon, and birria broth. 2pcs.
Peanuts, toasted ancho chilli, and habanero crema. 2pcs.
Queso fresco, mint, whipped garlic, leek, and salsa borracha.
Parsley, red chimichurri, queso seco, green peas and olive w burnt onion crema.
Cumin chickpeas, oregano, avocado, and tomatillo mojo.
Smoky bacon, red onion, mayo de ajo, and queso fresco.
Cucumber, chipotle vinegar, and sunflower seed.
Salsa borracha, chilli salt, chipotle crema, and crisp oregano.