Mexican restaurant and bar Gitano has swung open its doorways on Cross Road in Sydney’s Double Bay.
The meals providing is being led by Head Chef Alvaro ‘Clark’ Valenzuela who is thought for his work at Pott Level’s Chula, together with Zepeda, Alegre Bar and Eating, Bodega 1904, and Mañana.
The Gitano menu champions the flexibility of Mexican delicacies, with a selected give attention to dishes hailing from Mexico Metropolis, Oaxaca, Puebla, the Yucatán Peninsula, and the coastal areas of Mexico.
“Gitano will provide a collection of dishes from numerous areas of Mexico in an informal and rustic setting designed to create a heat and welcoming eating expertise for friends,” says Valenzuela.
“This strategy permits diners to discover the varied flavours and culinary traditions of Mexico whereas having fun with a relaxed and chill environment. It additionally provides a captivating contact of authenticity to the eating expertise, reflecting the wealthy culinary heritage of the nation.”
The menu is cut up up into botanas (snack), crudo, taco, important, para acompañar (sides), and postres (desserts) sections and friends may choose in for a degustation choice too.
Highlights embrace lime-cured prawns with guajillo and hazelnut salsa; corn masa-battered snapper tacos; 12-hour cooked lamb shoulder with barbacoa salsa; Western Australian Abrolhos octopus with guajillo salsa; and zucchini flower with huitlacoche and Oaxaca cheese.
Together with the restaurant and bar, Gitano additionally hosts a lounge bar space sound tracked with Latin and Afro home music and bottle service till 3am.
Gitano is now open at 2/53 Cross Road, Double Bay, New South Wales.
