Until I discovered cooking I was never really interested in anything
Our Founder John Phillipe
John Phillipe
Esquites (v) 10.0
slow-cooked corn in epazote broth, chili mayonnaise, cheese, piquin chili & lime
Tamal Ahogado (v) 29.0
Steamed corn masa, filled with mushrooms in adobo, epazote and tomato sauce, chilli greens & topped with a sunnyside-up
Enmolada de Pato 33.0
Confit duck carnitas on a hand pressed tortilla, drenched in your choice of traditional housemade mole sauce
Choice of mole:
Verde – pepitas, jalapeño & coriander
Blanco – macadamia & pine nuts
almond & beetroot pink mole sauce
Poblano – ancho chili, cacao & over 35 other ingredients
Volcan de Pulpo 38.0
Grilled Fremantle octopus served on a crispy tostada, with pasilla chilli adobo, Oaxaca cheese, char pineapple salsa, avocado purée, cherry tomatoes & Octopus consomé on the side
Huarache de Cachete 32.0
Grass-fed beef cheek barbacoa over thick hand pressed tortilla, tomatillo salsa verde, mezcal salsa borracha, avocado, coriander & onion
