Londres 126

Drawing inspiration from the dynamic food scene of Mexico City, the menu will feature flexible set menus of botanas and mains, using the best in seasonal Australian produce.

“Through our direct connection to indigenous Oaxacan producers, we’re honoured to be able to showcase some of the world’s most rare and authentic varieties of mezcal and tequila within our venues, and Londres 126 is an extension of that”, says Liber Osorio, Co-Founder and Director of Milpa Collective.

“Our love of mezcal is at the heart of all of our venues, and we have been lucky enough to collaborate with one of Mexico’s youngest Mezcaleros, Rodrigo Martinez, to create our own mezcal which is on offer through Londres 126.

‘Balta’ mezcal is made from wild, organically grown agave, from the San Baltazar Guelavila in Oaxaca. It is something we are very excited to offer exclusively through our venues, including Londres 126”.

LONDRES 126 MENU FOR SYDNEY FESTIVAL $55 SET MENU

Starter - Street Corn, ancho sauce, orange tajin

Then - Al Pastor Swordfish pinchos with pickles vegetables, fennel salad and flour tortillas

Main - Steak with chimichurri and fries (Jacks creek Angus Sirloin MB3) 150 gr.

Vegetarian option - Crispy Flautas, mash potato, queso fresco, cos lettuce, creme fraiche

Side - Broccolini, salsa macha, roasted pine nuts

 + $45 Wine pairing
Onnanon Chardonnay, Sven Joshke Rose, Arnaud Lambert Cabernet Franc