A modern Mexican restaurant with an Australian twist has just opened up in the heart of Double Bay. Sinaloa – opened by a team of hospitality experts including Head Chef, Axell Torres Villa (Bar Patrón), Michael Jones (El Pastor, London) and Ussi Moniz Da Silva, offers diners a wide array of unique influence, flavour, culture and finesse.
Recently Sydney Social 101 was invited for dinner at Sinaloa and we found out for ourselves what all the hype was about.
On arrival we were warmly welcomed by the extremely professional and attentive team and were seated in their pink stucco paradise, with traditional art lining the rounded roofs and golden features adding a refined touch. The restaurant was full of hungry and excited guest – and it was only their second week open!
Sinaloa’s A La Carte menu offers some impressive and complex dishes such as their bright and punchy Scallop Aguachile, a spicy ceviche with cucumber, Karkalla, Davidson plum and kelp. Delve deeper into a flavourful journey with their rich Wagyu Birria, slow cooked Sinaloa style Wagyu Brisket smothered in Birria broth, burnt onion and gai Lan. So, as you can see, it was hard for us to decide what to eat.
We started with a classic stone baked quesadilla filled with warm, tasty oaxaca cheese and served with Salsa verde – a must-have starter. We paired our starter with a strong and tasty classic margarita – Herradura Plata, Cointreau, lime and Agave.
Next it was taco time! There is a taco for every taste bud and everyone must get at least one. I had the School Prawns Taco with morita XO sauce, pickled green tomatoes, sorrel while my dinner date had the Free Range Chicken Taco with achiote chicken yakitori, spring onions “toreados”, coriander, finger lime. Both tacos were cooked to perfection, full of flavour and heaving with ingredients.
Next we moved onto a shared main. We were so excited and intrigued by the Black Al Pastor Cauliflower that we just had to try it. The cauliflower was cooked so it just melted in our mouths. It was topped with vegemite (yes! Vegemite) guajillo black al pastor glaze, hommus and mustard green and served with corn tortillas. So delish! Other shared mains that we will definitely be back to try include Market Fish Al Ajillo served with “valentina kewpie”, oxalis, wasabi leaf, kipfler potatoes, katsuobushi and the Lamb Ribs served with 3 chillies adobo, saltbush, vegetables in ”escabeche”.
Although we were full to the brim we still manage to fit in dessert (I am pretty sure there is a septate stomach for dessert). We shared the Mille-Feuille Bunuelo Banoffe which was an exciting Mexican twist on a Banoffee pie- Layers of baked quesadilla filled with dulce de leche, banana, vanilla cream, milk dust and marigold. I am still dreaming about this dessert!
If you are not quite ready to head home after your meal you can kick on with a cocktail or tequila (they have over 100 varieties to try) in Sinaloa’s open-air bar. Hacienda bar comes alive after 6pm on Friday & Saturday nights, featuring resident DJs playing disco, house music & classics.
Bookings via website: www.sinaloasydney.com.au
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