At Bad Hombres, the menu is all-vegan and the dishes are inventive without being challenging. Take the cauliflower. Featuring a herby salt, cashew cream, salsa verde, coriander, onion served with corn tortillas on the side, it’s been the most popular dish since the restaurant’s pre-vegan days, and for good reason.
The rotating taco of the week is determined by seasonal produce. You may find your tortilla filled with brussels sprouts, garlic tahini, pickled onion, chilli and mint, or perhaps it’ll be the roasted cabbage with fermented jalapeno hot sauce, avocado and coriander. Other standouts include the eggplant taco (eggplant fritters with a pineapple habanero salsa) and the sweet corn creme brulée.
As far as wine goes, expect natural drops by producers you may have come across at 10 William Street and The Dolphin, including Good Intentions and Chapter. Also try the Margarita, a delightful union of blanco tequila, Cointreau, lime and Sriracha-infused salt. Another fun drinks is the Oaxaca Old Fashioned, which substitutes whiskey for tequila and mezcal.
The ’80s-inspired playlist creates a party vibe, and the combination of bright red tables and dim lighting eliminates any potential for a successful Instagram shot, instead encouraging good-old-fashioned conversation.
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