Head Chef Paul Clarke has worked hard to hone this popular taqueria’s menu, ensuring that authentic flavours and textures come to the fore. The range of dishes is designed to complement the comprehensive tequila selection. The trip to the top of Curtin House is rewarded by this Tex- Mex-themed saloon bar and eatery. Mesa Verde’s dining room is dominated by a large bar made from recycled timber, with shelves groaning under the weight of tequila bottles.
Designed for grazing and sharing, the menu at Mesa Verde features numerous small plates. Queso fundido is a Mexican twist on a classic cheese fondue. Dip your warm tortilla in a medley of melted cheeses dotted with whole Padrón peppers and a sprinkling of paprika for a tasty start to your meal. Ceviche Vera Cruz boasts fresh pieces of snapper and a tangy sauce. Halved red and yellow cherry tomatoes, pickled jalapeños, caper berries and microgreens add colour and flavour to the dish.
PSST! Transform your margarita by customising your cocktail with one of the delicious flavoured salts, such as Spanish rosemary or black truffle.