OB真人视讯

Comedor is a Sydney Mexican restaurant offering a modern take on Mexican cuisine alongside a beverage program focused on the diversity of agave spirits.

Head chef Alejandro Huerta is drawing from his Mexican heritage and memories of family dining and experience at some of the best restaurants in the world, including Noma in Copenhagen and Mexico City’s Pujol. Sydneysiders might have tried his food during his time at El Primo Sanchez, No. 92 in Glebe, or Chica Bonita.

“I love my culture and Mexican food, but I don’t like doing the same thing everyone else is doing,” says Huerta. “I want to make sure Comedor is seen as a place where you go to have a great time and experience new flavours.”

The menu blends familiar Mexican dining elements with unexpected ingredients from various backgrounds including wattleseed, nduja, XO sauce and linguine for a creative and exciting dive into the possibilities of Mexican cuisine through a contemporary Australian dining lens.

Standout dishes include a kingfish tostada with nduja, pineapple and spring onion; Goldstreet Dairy jersey cheese with salsa roja and nopales; retired dairy cow steak with mushroom glaze, enoki and XO; and Skull Island tiger prawn with fresh tortilla and a clam and morita sauce. A set menu is available for $79pp, with a wine or agave pairing an additional $65pp.

Complementing these signature items are equally enticing vegetarian menu highlights like the linguine with aged cheese sauce, featuring a rich blend of cheeses finished with pepita chilli and chives. The mole coloradito also offers a complex flavour profile, featuring squash and zucchini in a velvety sauce.

On the agave front, venue manager Kieran Took is flexing his passion for the category with a huge selection of tequila, mezcal, sotol and raicilla for enthusiasts to explore—each with rich stories that he’s is more than eager to share. Signature cocktails featuring agave spirits include the Margarita de Nuez (a nutty, Tommy’s-style margarita with rose, almond and cardamom), and the Mezcal Colada—a take on the Pina Colada.

A wine list of full-bodied drops, chilled reds, and lesser-seen varieties rounds out the booze offering, while a selection of Mexican-style sodas are made in house. 

The Newtown restaurant is set in a 100-year-old warehouse on Australia Street, with a palette inspired by the works of Josef Albers’ works inspired by his visits to Mexico, with seating formats including a 16-seat stone bar, banquette tables, and a large communal table affirming the venue’s spirit of shared dining experiences.

Now check out more of the best restaurants in Sydney's Inner West.

Image credit: Comedor | Supplied

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