Comedor
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Want to experience one of Sydney’s best new restaurants for a steal? Book in for Comedor’s comida corrida (“menu of the day”) for an approachable $35 per person. Available at lunch only, the three-course offering changes weekly rather than daily, and focuses on minimising kitchen waste. Past highlights include house-made pasta with corn miso made from off-cuts, and pork from Marrickville’s Whole Beast Butchery cooked over coals. Bookings are highly encouraged.
Alejandro Huerta doesn’t want Comedor to be pigeon-holed as Mexican. The chef – who’s previously staged at Noma in Copenhagen, designed the taco offering at Paddington's El Primo Sanchez, and been a regular guest on The Cookup with Adam Liaw – pushes the boundaries of his native cuisine at this ambitious Newtown restaurant, with a menu that incorporates Asian, Italian and native Australian ingredients.
And while the offering at Comedor is anything but traditional, Huerta nods to tradition in the form of a labour-intensive, 25-ingredient mole inspired by his grandmother’s recipe. Here it’s served with squash and zucchini flowers, and guests are encouraged to order around of tortillas to mop up the sauce afterward, just as you would in Mexico.
Comedor is housed inside a 100-year-old warehouse on Australia Street, and revolves around an open kitchen where Huerta and his team can be seen at work. Tables are arranged around curved natural wood banquets, and the exquisite original timber beams vaulting the high ceilings preside over the dining room. The look is sophisticated, but Comedor has the feel of a convivial neighbourhood restaurant.
Contact Details
Phone: (02) 8201 3027
Website: comedor.sydney
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