Chef Jason Dean comes to Mercado via stints at some of Europe’s leading restaurants, as well as time spent at local establishments such as est. and Bentley Restaurant + Bar.
In a basement below one of the city’s most exciting culinary strips, Mercado has a very ‘now’ feel, with a dimly lit space, hand-stitched leather chairs and exposed ceilings.
A quiet and methodical team work in the kitchen that is open to the restaurant and bordered by jamóns ready to be sliced up for appetisers. Baked in the wood-fire oven, the spinach and lemon empanadas are fresh, crispy and another great way to start your meal. The spiced cauliflower is a generous serve with pops of pomegranate, pine nuts and a tart labna. One of the star attractions, however, is the rotisserie chicken, which rolls lazily against a flame before being presented with a selection of sauces, and perfectly matched with a serve of wagyu-fat potatoes.
PSST! Many of the meats and cheeses are cured, pickled and matured underneath Mercado, giving a truly homey feel to the restaurant.