Lona Misa

Let the sides take centre stage. Bitter leaf meets pear, walnut, and a sweet orange dressing.

Shaking up Picantes with tequila blanco, agave, lime and Ancho chilli. Spicy, salty, a little bit sweet.

She's back! Our Sandia Nikkei brings a party to your palate as part of our $89 greatest hits menu for World Vegan Month. Think ceviche, but with tender smoked watermelon, bright leche de tigre, chalaca and avocado.

Book now: bit.ly/3YUxvZK

SHOWSTOPPER! This November, we're teaming up with our incredibly talented friend Gareth Whitton and the Tarts Anon crew to bring you this unmissable Guava Tart, exclusively available as part of our $89 World Vegan Month menu.

A modern twist on the classic Brazilian bolo de rolo, layers of sweet guava and tangy cream cheese are nestled into a perfectly baked tart shell. Love at first bite is a given.

Book in for our four-course $89 World Vegan Month, packed with all the greatest hits, here: bit.ly/3YUxvZK. We'll save you a slice.

To celebrate World Vegan Month, we’re rolling out the red carpet to bring you a star-studded $89 greatest hits menu, complete with an exclusive limited edition dessert made in collaboration with tartmaster extraordinaire Gareth Whitton and the legends at Tarts Anon.

The vibes will be high, the Josper will be firing, and the menu can simply not be missed.

WORLD VEGAN MONTH MENU - $89pp

~ Starters ~
Tortilla – Traditional Spanish potato omelette with aioli
Morcilla – Sourdough fried in olive oil, topped with a slice of morcilla and vegan egg yolk

~ ENTRÉES ~
Sandia Nikkei – Smoked watermelon with vegan dashi, panca chille leche de tigre, fermented chilli oil, chalaca and fresh avocado
Oyster Mushroom Ceviche – Shredded oyster mushrooms, coconut, fermented soybean, poblano and pineapple

~ MAINS ~
Tatela – Crispy fried masa dough, filled with queso fresco, warrigal greens and garden herbs
Pinchos Morunos – Moorish spiced oyster mushrooms, grilled over coals, served with mojo rojo
Peruvian Potato and Pumpkin Salad

~ DESSERTS ~
Tarts Anon X Lona Misa Guava Tart – Layers of sweet guava and tangy cream cheese nestled inside a perfectly baked tart shell, offering a modern twist on the classic Brazilian bolo de rolo
Mexican Corn and Blueberry Pudding – Warm Mexican pudding, with crispy tortilla crumble

Book now: bit.ly/3YUxvZK

Certain to be spooned up in an instant. Our tres leches cake is soaked in deliciously sweet evaporated milk, and finished with a sprinkle of Mexican dark chocolate.

Salpicao is not your average slaw. Take things up a notch or seven with crisp potato sticks, herby shredded 'chicken,' sweet pops of corn and currants, and a tangy lime crema.

Caution: seriously addictive. These tamales are hot to go, starring steamed masa and cactus, finished with a deeply savoury triple-cooked mole.

Ice-cold and effortlessly classic. That's martini magic.

Cute as a button mushroom. Pedro Ximenez braised champinones, with a hunk of toasted foccacia to scoop up all the saucy bits.

Tijuana's hometown hero: the Caesar salad. Crisp baby cos, creamiest-ever vegan Caesar dressing, and crunchy golden croutons. An icon for a reason.

More cheese, please. Savoury, melted queso gets levelled up with salty 'chorizo' and shatteringly crisp totopos for dipping.

Everything you ever wanted from dinner, and a little bit more. From perfectly steamed tamales to hearty arroz con pollo, we've got you covered.

Heart eyes for this tostada. Smoky barbacoa 'lamb' joins forces with sweet pineapple salsa and a kick of guajillo chilli. It's giving us everything we need.

Pretty in pink. Grab a glass of $8 house wine from 5pm to 7pm every night, then stay for the main event. Good times all round.

Grilled and gorgeous. Meaty oyster mushrooms charred over coals and dished up with a sweet corn puree.

Love at first bite. Woodfired flatbread loaded with salsa macha, dukkah and creamy cheese curds made in-house.

Warm, wildand a little bit unexpected. Pull up a chair and enjoy the ride.

Dip, chip, repeat. Extraordinary guac, levelled up with house-made kimchi, poblano salsa and corn totopos.

Stop the press: $49 gets you ALL the good stuff. On Tuesday and Wednesday, two courses and a glass of wine or beer are coming your way with our Midweek Express menu. Think your choice of rich 'beef' cocido, moqueca seafood stew, or sherry-braised mushrooms, plus sides of crispy patatas bravas and salad. It's *almost* too good to be true.

All set to go. Hot, wild and a little bit spicy. Firing up dinner from 5pm, Monday to Saturday.

Bringing the crunch and the crisp. Calamares frittos transporting you beachside with every bite, dusted with nori salt for that umami hit.

She is beauty, she is grace. Our chocolate torte with house-made ice cream and a drizzle of olive oil is the Miss Congeniality of our dessert menu.

Knock offs with the team just became extra hydrated. Swing by from 5pm-7pm and Get Sippy With It. We'll be pouring $8 wines, $10 house spirits and beers, and a $15 weekly-changing cocktail. See you soon.