The menu will include prawn carpaccio with guacamole mousse, brisket burnt end tostada with avocado, crema and crispy shallots, cuttlefish enchilada (pictured below) with poblano and squid ink, smoked lamb with ancho wild rice, tomatillo purée and barbecued red onion, and to finish, pastel tres leches with mandarin candy and berries, all created by new head chef Martin Zozaya.
A matched cocktail banquet will be available for an extra $45 pp. Expect the likes of pink lemonade with mezcal, Ancho Verde, hibiscus and lime, the border old-fashioned with mezcal, bourbon, bitters and citrus peel, as well as pickleback options, including sangrita with chipotle and tamarind and jalapeno pickle liquid.
A matched wine option is also available for an extra $40 pp. Book now for sittings at 12 pm and 2.30 pm for this special lunch to celebrate a historic day on the Mexican calendar.
Mamasita & Bluebonnet BBQ Cinco de Mayo
Date/time: Sunday 5 May, 12 pm & 2:30 pm sittings
Cost: $55 pp (matched drinks at extra cost)
Location: level 1/ 11 Collins Street, Melbourne