Having visited Mexico City, we are well aware of the accomplished high end dining scene and how sophisticated their cuisine can be. Drawing inspiration from Sonora, a coastal state in Mexico’s north-west, chef Roy McVeigh offers this sophisticated and...
Having visited Mexico City, we are well aware of the accomplished high end dining scene and how sophisticated their cuisine can be.
Drawing inspiration from Sonora, a coastal state in Mexico’s north-west, chef Roy McVeigh offers this sophisticated and contemporary Mexican dining experience in Sydney. And, when you hear the resume of chef Roy McVeigh extends from Darley’s, Bathers Pavilion, Bennelong and Berowra Waters Inn, you know you’re going to be in for a treat. This kind of experience and refined skills, added in to his knowledge gained through travels, it results in a pure feast for the delights.
The dishes had interesting ingredients, not commonly seen when dining out in Sydney, for example cactus. We had to try the tempura cactus tacos, which had a nice crunchiness and a good spice kick.
We tried each of the tacos, which were all superb, very tasty in their own way. The chicken taco was another favourite with a surprising crunchy element, provided by crushed corn chips, this added some unexpected excitement, we also enjoyed the pumpkin.
The Spicy octopus tacos, certainly were spicy, also had a nice smokey flavour and nuttiness.
The mains were a surprise, with the Mexican flavours but also similar flavours to what you would have in aEuropean bistro. The roast duck carnitas was served with a bitter sweet hibiscus sauce, which very much reminded us of a plum sauce, and we very much enjoyed the salty, spice elements which enhanced the flavours. A basket of warm flour tortillas is served with the carnitas.
The Rangers Valley wagyu rump cap was prepared well and served medium rare, and thickly sliced, sitting atop a Mexican bean charros sauce that was glistening and the umami flavours had us salivating. The sliced palm was soft and the dish also saw a scattering of raw mushroom that balanced it out well.
To finish off, the dessert was a goats cheese cheesecake, beautifully creamy, with a lovely basil and raspberry granita, there was a hint of saltiness that balanced the sweetness of the granita. The tostada added a nice earthiness and some crunch.
Whilst you’re there, grab a cocktail or two, even a virgin mojito as they all pair super well with the food.
A cool vibe to the restaurant, where it has a painted roof over the pipes, trendy artwork and cacti, whilst an ambience of cool tunes playing. We liked meeting the chef and hearing about his perspective and passion.
37 Bayswater Road
Hours
Mon-Tues: Closed
Wednesday-Fri: 5pm – late
Saturday: 12pm -5:00pm
5:30pm – late
Sunday: 12pm – 5:00 pm