Mesa Hockley

After a succesful two and a half years on the 19th august I’ll be leaving my role at mesa.

3 years ago when we embarked on this project I never imagined mesa would become what it has today. I’ve learnt and experienced so much in these last few years and I’m now ready to move forward and see what else the world has to offer me.

I know mesa will continue to be the Incredible restaurant it is and that’s because of the people who work there, they’ve made it what it is today.

So you might not see me in the kitchen anymore but I’ll definitely be sat eating at the table across from you enjoying what mesa has to offer and smiling at the continued success I know it will have.

It’s been a pleasure.

Marcus.

Few little plates off the new menu.

Grilled savoy / miso maple / pickles fennel / crispy cabbage leaves.

Whiskey cured sea trout / wasabi creme fraiche.

Mackarel / orange & harissa / tomato sambal.

Cripsy beef cheek / anchovy mayo / pickles shallot.

Walk ins avaible this now through to Thursday but we have limited availability for bookings on Friday and Saturday night

Menu drop.

Swipe to see our new menu starting Tuesday 21st Feb !

So excited to finally have octopus on the menu as it always flew out on the specials ! Do not sleep on the carrot salad aswell it’s a banger !

See you next week 🤟🏼

Little snippet of something from the new menu.

Wood-fired octopus / butter bean / yuzu / smoked bacon / chilli.

A few fresh cuts have landed on the specials from today.

All dry aged uk bred beef from our guys
dills has whipped up a truffle and wild mushroom sauce to pair with it aswell.

Come see us 🤟🏼

Nice little feature in the .

Thanks to everyone who’s supported us and helped us grow over this last year and a half.

Absolute pleasure to be along side some of nottinghams best !

Christmas and New Year opening hours.

We are also filling up very quickly for tables on Fridays and Saturdays in December.

Please book as early as possible to avoid disappointment.

Many thanks,

Mesa.

5 course tasting menu by our chefs & .dills
WEDNESDAY 23rd November.
Sittings at 6pm & 830pm

Reserve your table via the link in our bio 🤙🏼

WE ARE HIRING !

Come join the team and see what we’re all about.

1x sous chef role
2x part time front of house roles.

Drop us an email with a cv and cover letter to [email protected] if the roles are of interest.

🤙🏼

Cuts of the week.

We miss cooking great cuts of beef and we know you miss eating them.

So moving forward we’re going to have an additional menu showcasing the best in uk native breed beef.

Ribeyes and ex dairy short ribs are out first feature starting from tommorow evening 🤙🏼

On the specials board.

Ex dairy beef short rib / corn purée / salsa Macha.

On until sell out.

Autumn / winter menu.

Starting from tommorow 11th oct 5pm.

See you there 🤙🏼

Miso caramel panna cotta / sesame brittle / coffee syrup

Up on the specials board tonight !

This weeks specials.

Pastrami cured salmon courtesy of

Makhani fish courtesy of your boy .dills

Come see us 🤙🏼

SATURDAY SPECIAL.

Had two lovely aged rump Caps dropped off by this morning ! They’ll be on the specials from 1pm see you then 🤙🏼

Mushrooms on toast.

A little sneak peak from our winter menu dropping on October 4th !

Wild mushroom / tarragon / date purée / confit garlic / sourdough.

Oh it’s also vegan 🤙🏼

We’ve added some some new wines to the list !

A banging new red from ‘Romeo & Julie appassimento 2017’. A Grenache blanc from and a beautiful new Italian pinot Grigio supplied by .

BBQ corn / buffalo sauce butter / blue cheese.

On from today don’t sleep on this one !

Tomato carpaccio / green chilli salsa.

Still swinging out some fresh summer vibes before the winter menu lands late September early October!

BURGERS.

We heard it’s national burger day tommorow so we’re stripping it back to basics.

From 5pm onwards we’re slinging burgers until sell out no faff straight cheese and smoked bacon cheeses.

Oh yeah it’s 30% off all burgers aswell so come grab one 🤙🏼.

SUMMER HOLIDAY.

Sadly we will be closed from the 4th until 12th September for a well deserved break.

We will be back open from 5pm 13th September !

Thanks so much for the support so far this year 💙

The double cheese.

Among some great seasonal cold plates and some heavy hitting woodfired small plates the aged double cheese will always have its place.

Swing by to smash one down at some point.

You won’t be disappointed.

Smacked cucumber.

We love this dish so much!

Sweet, acidic and slightly spicy and the way the cucumber just holds all the flavour for the that first bite is just second to none.

Slapped on a bed of whipped miso tofu and topped with crushed peanuts it’s deffo a 10/10 menu staple.

Heritage tomato salad.

Our seasonal queen delivering another banger.

Heritage tomatoes from , black pepper croutons from our leftover sourdough ends, old Wi******er, micro basil & sherry vinegar.

Lamb shoulder is back.

Persian spiced lamb shoulder cooked for 14 hours with an urfa chilli and lemon youghurt, sumac pickled onions and pomegranate.

Anchovy toast.

Had to hit you with a summer classic didnt we.

Pan con tomate / green sauce / anchovy / thai basil.

Belter.

Wednesday 10th august.dills & will be taking lead in the kitchen and smashing out a 5 course tasting menu ! It’s limited to 40 covers so if you want a table drop us a direct message to secure your spot ! (Menu subject to slight changes)

Wood fired pork chop / scotch bonnet & gooseberry ketchup / pickled daikon .dills providing us a banger for the specials this week.

Hangar steak / salsa verde / fried garlic.

On from tonight !