Join us for an exploration of contemporary Mexican cuisine paired with some of the best organic wines from around the world.
The 5-course menu, specially curated by Head Chef, Joel Bowers, utilises regional and seasonal local produce, paired with an eclectic selection of rare, boutique, organic wines from around the world.
$126pp five-course menu (+ $63pp matched wines)
Chicharon, vinegar and guajillo salt, guacamole, salsa, pickle
Tostada, Hervey bay scallop ceviche, avocado, salsa verde, sesame
Maize tart, charcoal wild mushrooms, queso fresco, chive, truffle
Robins Island Beef cheek barbacoa, miso mole, baby leek
Crisp artichokes, aji verde, herbs
Wood roasted pineapple, mezcal, coconut cream, macadamia
(subject to change according to seasonality of ingredients. Our menu is gluten free however if you have specific dietary requirements, please let us know)