Mesa Verde
Degree 6/252 Swanston St, Melbourne
mesaverde.web.au
Nestled atop Melbourne’s iconic Curtin Home, Mesa Verde has been a fixture within the metropolis’s culinary panorama for over a decade. Since opening its doorways in 2013, this rooftop agave bar and restaurant has been delighting diners with its distinctive mix of Mexican flavours and Melbourne aptitude.
On the coronary heart of Mesa Verde’s success lies its unwavering dedication to authenticity and innovation. Led by Government Chef Jacob Inexperienced, who has been with the corporate since 20218 and whose culinary journey spans Southern American roots and worldwide experiences, Mesa Verde presents a menu that pays homage to conventional Mexican delicacies whereas infusing it with trendy twists.
Friends at Mesa Verde are handled to a culinary expertise like no different. From kangaroo loin skewers with bitter cherry chamoy to braised ox tongue tacos with mezcal salsa borracha, every dish is a testomony to the restaurant’s dedication to culinary excellence. Chef Inexperienced’s seasonal chef’s choice permits diners to pattern a curated choice of Mesa Verde’s most beloved creations, making certain a memorable eating expertise with each go to.
The bar at Mesa Verde boasts one in all Australia’s largest collections of agave spirits, inviting company to discover the varied world of tequila and mezcal. From expertly crafted cocktails just like the Portrait of Maria to the fiery Ghostface Killah, the bar menu presents one thing for each palate.
Past its distinctive delicacies, Mesa Verde captivates company with its vibrant environment and immersive eating expertise. Common DJs, regionally crafted furnishings, and a calendar stuffed with occasions, together with mezcal masterclasses and sustainability dinners, create an ambiance that’s each welcoming and unforgettable. Whether or not you’re having fun with lunch on the sun-drenched rooftop or savouring cocktails beneath the nice and cozy glow of pendant lighting, Mesa Verde presents a eating expertise that’s as vibrant as it’s memorable.
The bar at Mesa Verde boasts one in all Australia’s largest collections of agave spirits, inviting company to discover the varied world of tequila and mezcal. From expertly crafted cocktails just like the Portrait of Maria to the fiery Ghostface Killah, the bar menu presents one thing for each palate. Whether or not you’re a seasoned aficionado or new to the world of agave, Mesa Verde’s educated workers is readily available to information you thru the menu and provide help to uncover your new favorite drink.
Mesa Verde’s common taco menu showcases one of the best of Mexican road meals. From roast pumpkin to braised ox tongue, every taco is a flavour-packed delight positive to fulfill even essentially the most discerning palate. For these seeking to indulge, Mesa Verde’s bottomless brunch presents limitless Palomas, Batangas, and Micheladas, paired with a choice of Mexican-inspired dishes good for sharing with buddies.
As Mesa Verde not too long ago celebrated its ten-year milestone, it continues to redefine Mexican eating in Melbourne with its distinctive delicacies, vibrant environment, and unwavering dedication to culinary excellence. Whether or not you’re a longtime fan or a first-time customer, Mesa Verde invitations you to affix them in elevating a glass to the following decade of agave-inspired delights.
Q&A: Bar Supervisor, Jay Hackney
The place does the eagerness for agave come from?
Jay: My ardour for agave is certainly a by-product of my admiration for the dedication, custom, time, and love that go into making these spirits. Rising the plant to maturity takes as much as 25 years, and solely then do the number of distinctive (and equally as laborious) manufacturing and ageing strategies happen.
I’m fascinated by the numerous distinction that even slight alterations in technique, ecosystem, species, and age can maintain over a closing expression. Flavour profiles change so drastically with area, batch, and producer and we’ve solely barely scratched the floor right here with round 270 agave distillates.
The journey to proceed studying in regards to the intricacies of the realm of agave is a unending inspiration to me.
In additional than 10 years, what number of margaritas have you ever offered?
My arms damage excited about it (in a great way!). For the reason that starting of the yr, we’ve already slung over 5000 margaritas as a workforce. And that’s simply classics – that determine will increase considerably whenever you rely the myriad variations we do. I haven’t been right here for the reason that venue’s conception however over the following decade? You do the mathematics…!
“We now have company who’re usually whisky drinkers who undoubtedly gravitate in the direction of the smokier mezcals; seasoned tequila followers who need to increase their palate; and infrequently hospitality personnel from our local people who’re interested in attempting among the extra left-of-field merchandise on our again bar.”
Who’re your clientele?
Our demographic is usually extremely engaged with agave distillates. We’re fortunate that our clientele is prepared to discover new and unconventional merchandise, and our bar workforce has the know-how and fervour to accommodate the predilections of everybody who units foot within the door. That being mentioned, in the event you’d somewhat simply style it and luxuriate in it, we completely know when to again off.
We now have company who’re usually whisky drinkers who undoubtedly gravitate in the direction of the smokier mezcals; seasoned tequila followers who need to increase their palate; and infrequently hospitality personnel from our local people who’re interested in attempting among the extra left-of-field merchandise on our again bar. Loads of them aren’t out there wherever else within the nation.
What’s the secret to longevity within the hospitality trade?
I want I had a pearl of knowledge to offer right here. Personally, I feel the mindset that you just’ll by no means know the whole lot in regards to the commerce and that there’s all the time one thing new to be taught is paramount. That, and the flexibility to construct a robust community and luxuriate in comradery with different venues, from sharing inspirational menus and fitouts to gossiping over an ice-cold pint after work.
For a venue, by no means cease in search of (or spearheading) new traits, and all the time give your clients a cause to return again. Once more, and once more. And once more.
