Julio’s Mexican poolside pop up is set to make a splash at Bannisters Port Stephens this summer.
The pop up will operate seven nights a week at The Terrace Bar, combining Port Stephens’ local seafood and produce with Mexican techniques and flavours.
Head Chef Mitch Turner, who has worked alongside Rick Stein for more than a decade, has designed a Mexican-inspired menu that includes small plates, tacos, large plates, sides and accompaniments. Traditional dishes from Tulum, Mexico City and the Baja Coastline, will highlight seafood, barbecued meats and tortillas.
Small dishes will include esquites con topos (Mexican street corn salad served with fried corn tortilla); ceviche verde de pescado (market fish ceviche with tomatillos, jalapeños and avocado); and chiles rellenos con queso (grilled and fried poblano chillies stuffed with Mexican cheese). House-made tortillas will be used for tacos, which will come with a choice of cordero (lamb), pescado (fish), carnitas (slow roasted pork) or berenjena (eggplant).
Larger dishes will include arne asado (chargrilled steak with chimichurri); the pescado en mone (fish and fragrant greens wrapped in banana leaf with salsa cilantro); or the barbacoa de pollo (barbequed free-range chicken with charred spring onions and salsa morita).
Margaritas — classic and frozen — will feature on the drinks list alongside wine and beer.
“With Rick’s and Cheeky Dog doing so well at Bannisters, we wanted to provide our guests and the local community with another food venue through summer,” says Turner. “I’m a big fan of Mexican cuisine and it seems like the perfect fit, poolside on a warm summer night.”
Julio’s will open seven nights 5.30pm–9pm, from 6 November.