Queen of the South
Malcolm Williams, head chef at Queen of the South in Prahran, has created a menu to shows the depth and diversity of Mexican cuisine – a concept that has kept tacos and burritos on the bench.
Instead you’ll find dishes such as a Tromba Blanco tequila and ancho-cured ocean trout with avocado crema and soused fennel. Or the Chuleta de Cordero – lamb cutlets with pasilla glaze, spring onion and radish salsa on a corn puree.
There’s also a separate vegan menu offering around six options at a time, such as the Mole Amarillo, which is yellow mole with lentils and pumpkin, and almond, chia and coconut salsa.
Williams also recommends the cactus salad, paired with peanut de arbol salsa, vegan queso and chilli pequin.
On the cocktail list, try the Sugar Skull, made with 666 Tequila, elderflower liqueur, lemon juice, agave, bitters and sparkling wine, or the sweet and sour Tommy’s Margarita.
Queen of the South occupies what was Hey Gringo on High Street near Chapel, and the design is intended to allow for those who are looking for dinner or just a drink.
The space is sleek but fun with long, elevated tables and chairs, perfect for groups, as well as booths in yellow. In fact one of the only obvious visual nods to the cuisine’s heritage is a Frida Kahlo mural in the corner of the restaurant.
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