Swing by on May 5, the date of Mexico’s historic Cinco de Mayo holiday, for a five-course Mex-Tex feast – courtesy of new head chef Martin Zozaya – starting from $55 a head.
Menu highlights include prawn carpaccio with guacamole mousse; cuttlefish enchilada with poblano chilli and squid ink; smoked lamb with ancho-chilli wild rice, tomatillo puree and barbequed red onion; and pastel tres leches (a three-milk butter cake) with mandarin candy and berries for dessert.
For an extra $45, you’ll get a matched cocktail banquet including pink lemonade with mezcal, Ancho Verde spicy liquer, hibiscus and lime; the Border Old Fashioned with mezcal, bourbon, bitters and citrus peel; and picklebacks (shot of booze followed by a shots of pickle brine).
Or, for $40 more, opt for matched wines. Sittings are at 12pm and 2.30pm.