Hacienda Mexicana Cocina

‘Conchas’ House baked slow ferment brioche, Copper Tree Farms cultured butter, Oaxacan Chapulines. ‘Hacienda Moli’ Smashed Avocado, fermented chilli, coriander, crispy shallots, served with crunchy Tortillas. ‘Aguachile’ Hiramasa Kingfish, mole rojo, coconut and finger lime. ‘tacos de lechon’ Western Plains pork, peanut mole, apple pico de gallo. ‘segueza’ Grilled Mullaway, pipian rojo, ancient cracked corn braise ‘arroz con leche’ Mexican rice pudding, vanilla and coconut, horchata ice cream, pineapple. ‘oysters’ (Cold) Black lime mole, sesame mignotte ‘Grilled oysters’ (hot) Spiced Longaniza chorizo, butter, lime. ‘hongos’ Skewered Hangar Steak, cashew, chilli pailla, scalion sauce.

Omakase Tacos / Taco Thursday Who said Tacos can not be fine dining? Try our fine tacos and be amazed by our taco omakase paired with cocktails and agave distillates. Strictly by reservation only, due to limited availability. This is an experience like no other. You will be seated front row from all of the action going on behind our bar and cold bar section. Be prepared for an exclusive and interactive experience with our head chef and bar team. $85pp

Our banquets are all designed to be shared ‘Conchas’ House baked slow ferment brioche, Copper Tree Farms cultured butter, Oaxacan Chapulines. ‘Hacienda Moli’ Smashed Avocado, fermented chilli, coriander, crispy shallots, served with crunchy Tortillas. ‘Aguachile’ Hiramasa Kingfish, mole rojo, coconut and finger lime. ‘tacos de lechon’ Western Plains pork, peanut mole, apple pico de gallo. ‘el pollo‘ Confit roasted crispy skin, Hazeldene Farms half chicken, burnt pineapple and jus gras. ‘arroz con leche’ Mexican rice pudding, vanilla and coconut, horchata ice cream, pineapple.