St Alma brings Mexican cuisine to Freshwater with a similar menu to its sister Alma, but with little twists. Past the corn chips and guac you’ll find corn truffle empanadas with pickled squash flowers; agave-grilled haloumi; and handmade prawn salbutes – crisp little handheld tortillas. And those are just the entradas.
There are no mains on the menu – everything is designed to be shared. Highlights among the larger dishes include a whole deboned tikin xic snapper – a Meso-American-style dish where the fish is marinated in achiote paste and cooked in a banana leaf. There are also beef ribs slathered with an addictive agave glaze. But the fiery standout on the menu is the el diablo octopus: grilled octopus with fermented diablo chilli served with crispy kale chips.
The drinks menu is packed with the sort of fresh and zesty cocktails that go so well with Mexican cuisine – including five types of Margarita (classic, Paloma, Tommy’s, white chocolate, and coconut and jalapeno). A range of Mexican beers are also available.
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