Nata Crunch In-house spiced sour cream served simply with corn tortillas (G,V) 7

Burnt Jalapeño Hummus Smashed chickpeas with scorched jalapeños, served with hand-cut tortilla chips (G,D,V) 12 Three Bean DipSlow cooked cannellini, black turtle & kidney beans, topped with spiced tomato salsa & oozy mozzarella, served with hand-cut tortilla chips (G,V) 14

Guacamole; smashed table side Avocado, serrano chilli, Spanish onion, coriander, pistachios, plantain chips (G,D,V) 15

Jalapeño Poppers Roasted jalapeños crumbed & stuffed with feta & herbs, served with chipotle mayo (V) 14

Epazote Mushrooms Field mushrooms stuffed with goats cheese, gouda, pepitas, queso fresco, epazote & a chipotle glaze (G,V) 14

Corn Lollipops 3 lollipops of corn, topped with chipotle mayo, queso fresco, coconut & popcorn (G,V) 13

Pan Fried Chorizo Chorizo, cauliflower & chickpeas tossed with Pedro Ximénez soaked raisins & sautéed kale (G) 16

Cochinita Pibil Tamale Traditional tamale stuffed with slow roasted pork & topped with pink pickled onions 16

Yucatan Fish Fillet of market fresh fish, served on a corn & polenta tamale with pico de gallo, wrapped in a banana leaf (G,D) 32

Blackened Chicken Chimole marinated chicken with smoked bacon, chilli & garlic lentils & a salad of fennel, radish & apple (G,D) 26

Lamb Adobo Chargrilled marinated Riverina lamb in an Adobo marinade with house-made chimichurri & lightly pickled onions (G,D) 30

6-Hour Slow Roasted Beef Brisket Ancho & coffee crusted brisket, smoky chipotle sauce & chilli mac & cheese 32

Market Fresh Super SaladBlackened broccolini, roasted spiced almonds, quinoa, black rice, pomegranate & lemon scented herbs (G,D,V) 22

Sticky, Glazed Lamb Ribs Taco beer marinated lamb ribs with honey & chamomile glaze & fresh Mexican slaw (G,D) 28

Vegetable Paella Calasparra rice, saffron, eggplant, capsicum & mushroom topped with crumbed nopal & queso fresco (G,V) 24 Add chicken or chorizo for 8

Small Plates & Dips Bigger Plates

Tuna Sashimi grade tuna with avocado, ginger & capsicum, topped with spiced tapioca pearls & served on tortilla chips (G,D) 16

Salmon Beetroot & tequila-cured salmon with a refreshing habañero & pineapple granita & sweet potato chips (G,D) 16

Snapper Fresh line-caught snapper, pickled ginger & pomegranate tossed with jalapeño & creamy goats cheese (G) 16

Vegetable Crunchy seasonal vegetables with avocado & radish on house-baked tostadas (D,V,C) 12

Raw Bar

Slow Roasted Pork Slow roasted pork, chilli caramel salsa, aioli & crispy pork scratchings (D,C) 12

Achiote Chicken Achiote chicken with a spicy house-made salsa macha & fresh Mexican raw slaw (D,C) 12

Grilled Salmon Salmon fillet with garlic aioli, fennel & tomatillo salsa (D,V,C) 12

Smoked Mushroom Smoked portobello & oyster mushrooms with cauliflower purée & tomato seed salsa (V,C) 12

Watermelon Salad Refreshing salad of watermelon chunks, cucumber, pistachio nuts, jalapeño & coriander (G,V) 10

Potatas Bravas Smashed garlicky potatoes topped with paprika & chipotle aioli (G,D,V) 10

Truffled Corn House-creamed corn with leek & coconut milk, topped with black truffle & whipped goats cheese (G,V) 11

Fresh Mexican Raw Slaw Apple, red cabbage, savoy cabbage, mint leaves & jalapeños dressed with fresh lemon (G,D,V) 7

Side Dishes

DessertsChurros Traditional cinnamon-spiced Mexican doughnuts with Cajeta & chocolate dipping sauces 12

Margarita Cheesecake Tostadas Bite-sized citrus & tequila cheesecakes with tajin salt, dehydrated lime & coconut tostadas (G) 12

Cajeta Brûlée Decadent Cajeta crème brûlée with black sesame tuile 12

Méjico Macaroon Chilli chocolate ganache filled macaroon ice cream sandwich (G) 16

Achiote: A red herb brought to the Americas by the Spanish used in Caribbean & South Asian cooking Adobo: A paste made from chillies, vinegar, herbs & spices Cajeta: A Mexican confection of sweetened caramelised goat’s milkChimole: Ancient chilli spice compound made by incinerated dried ārbol & anchosCochinita pibil: Traditional Mexican slow roasted pork Epazote: A savoury herb native to Southern Mexico. Used for culinary & medicinal purposesNopal: A sweet, ripe fruit from the prickly pear cactus native to Mexico

Plantain: A healthy tropical fruit from the banana family that is best cookedQueso fresco: A mild, unaged Mexican cows milk cheeseSalsa macha: Hot sauce made from Arbol chillies, chipotle, peanuts & honeySerrano: A sweet chilli most commonly used in Mexican cookingTaco beer: A Mexcian inspired hoppy ale, brewed with fresh lime peel, coriander and flaked cornTajin: A Mexican seasoning of salt, lime and ground chilliTamale: A traditional Mexican dish of polenta-like corn maize steamed in a corn husk

Glossary

Tacos

Feed MeLet our Chef take you on a journey from the bustling markets of Mexico City to the bold, lush flavours found in the depths of the Yucatan. Excite your taste buds as you graze through our abundant selection of market fresh food from each section of our menu. From market to table this is how we eat.

Classic 59 pp Deluxe 80 pp

Experience a taste of tequila through their ages - Blanco, Reposado & Anejo - and learn to appreciate the beauty of Mexican spirit. Our Deluxe offering allows the chance to experience the Extra Anejo - the smoothest & most premium of tequilas!

Classic 25 pp Deluxe 50 pp

Drink Me

Signature Dish

(G) Gluten Free (D) Dairy Free (V) Vegetarian (C) Can be made G HOW HOT ARE YOU?A 10% surcharge will be applied on Public Holidays. A 1.5% credit card fee applies at all other times.

Signature Dish

Signature Dish

Signature Dish

MILD MEDIUM HOT