Head Chef Michael Smith is versatile, with experience in French cuisine at Jacques Reymond, Indian fare at Tonka and European dishes at his own restaurant, Jorg. Now he tackles Mexican food with aplomb at Mamasita. Since opening nearly 10 years ago, Mamasita has become a lively restaurant with loud music, cracking cocktails and an electric vibe. It has a no-booking policy, so there are queues in the stairwell and out the door every night.
Chef Logan serves traditional Mexican dishes with a modern twist. Start your meal with a tasty crab and prawn tostada. Topping the thin and crunchy corn chip is seafood mixed with lime habanero mayo and walnuts, plus a refreshing cucumber and apple guacamole. Ceviche is interesting and textural. Chunks of rockling cured in lime are served with crispy coconut, cucumber shavings and dollops of a sweet coconut sorbet – it has a wonderful contrast of flavours and textures.
PSST! Check out the specials to discover the tequila or mezcal of the month. Try one, or sample them all with a tequila flight.