Taking inspiration from the Mexican coastal state of the same, Sinaloa is a vibrant multi-part Mexican bar and eatery set within the space that previously housed Double Bay institution, Mrs Sippy.
Enter through a pink-stucco room, before heading into an airy courtyard with a fountain as its centrepiece and DJs on weekends. The lounge area is a more intimate space for sipping cocktails, while the Cahita Bar upstairs can be booked out for private events.
The Mexican coastline is renowned for its produce, and Mexican-born head chef Axell Torres Villa (a former intern at Noma in Copenhagen and chef at Bar Patron in Sydney) channels this by way of native Australian and Asian ingredients.
Standout dishes include a Wagyu birria (stew), in which Wagyu brisket is slow-cooked for 48 hours and served in its own broth. You might also find a refreshing and vibrant scallop aguachile with Davidson plum and dashi; and black al pastor cauliflower with Vegemite-guajillo (chilli) glaze, hummus and mustard greens.
The cocktail list involves classic recipes with a Mexican twist. The Hermano Loco (which translates to “crazy brother”) is the house take on a Negroni, featuring mezcal in place of gin, and a strawberry-infused Campari. The Espresso Martini is shaken with tequila and house-made horchata (a traditional Mexican sweet rice-milk and cinnamon drink). The bar also serves a range of local and Mexican beers and wines, plus more than 100 tequilas, mezcals and agave spirits.