In a part of Brisbane that continues to carve out its own culinary story, Baja is yet another welcome addition. There is an all-star team behind the venue, with experienced owner Daniel Quinn drawing on the guidance of acclaimed Head Chef Julio Aguilera and Chef Valerie Frei in the kitchen.
With striking black and white photography, whitewashed walls and cactus gardens, the modern interiors hint of Mexico’s fashionable seaside Tulum.
At first sight the menu is familiar, with guacamole, margaritas and tacos, but there’s some real creativity at play here. Guacamole comes with a citrus salsa verde and goats cheese and the house margarita has a blast of lychee that brings in a southern Asian inspiration. Designed for sharing, the entradas section of the menu is where the kitchen really shines. Italian-style burrata is a spicy delight, soaked up with coriander garlic toast. Octopus tentacles are twice cooked and flavoured with citrus and chilli oil and jalapeño soy sauce. Tacos round out the menu, including the unusual combination of mushroom, mozzarella and mole.
PSST! Try Baja’s custom brewed lager and pale ale for a refreshing beer alongside your meal.