Mexican favourite Chula might be tucked away on Bayswater Road, but its new brunch series is channelling the sort of regional pleasures you’d find by the beach in Tulum.
The brunches will be held on the first Saturday of every month with a menu, designed by Mexico City’s Alvaro Valenzeula, drawing from north and south of the country.
The second instalment is on March 3, and will see rowdy punters tuck into egg tostadas with avocado, queso fresco and salsa rosa; scrambled eggs piled with beans, onion and coriander; and juicy short-rib chilaquiles. The avocado tostada is light, fresh and shatters to the crisp: a thin corn pizza of sorts piled with crushed avocado, salsa verde, baby kale, queso sauce and a scattering of pickled red onions.
The boys behind the bar at Chula know tequila better than most. Manager Reece Griffiths, who also founded the Sydney Agave Cartel Facebook group, will be shaking Micheladas, which here are make-your-own: “clamato” (tomato-and-clam) juice, with lime and chilli salt, is served with a Spanish beer you add to taste.
There’s also Palomas, which come with grapefruit soda, hibiscus salt, and a berry-Berocca bomb; and the Bloody Marias (like a Bloody Mary but with tequila) are chased with a freshly shucked oyster. For a caffeine hit, there’s also frozen Mexican coffee, which is churned with coconut-milk ice-cream, and a long list of freshly squeezed fruit.
Usually only open at night, the restaurant adopts an entirely different persona by day, with sunlight spilling onto the terracotta walls and fun, breakfast cocktails lining the bar.
Settle into a sunken lounge, surrounded by agave plants, and let the Mexican breakfast good-times roll.
Chula’s Mexican brunch series will be held on the first Saturday of every month, from 11am until 3pm.