Mexican wood-fire restaurant Carbòn has opened its doors on Bondi Road, marking the latest venture from the team behind Bondi’s Taqiza restaurant.

Carbòn, which translates to “charcoal” in Spanish, highlights wood-fired dishes made using traditional Latin American “parrilla” grilling techniques.

“At Carbòn, we wanted to rescue the indigenous culinary elements of our backgrounds, going back our roots to create a menu full of flavours, colours and textures while maintaining the integrity and sustainability of the produce,” says owner Pablo Galindo Vargas and chef Liber Osorio, who both hail from Mexico City.

Osorio has created a menu that’s designed to be shared, with a range of tacos and main meals on offer.

The signature “make your own tacos” give diners the freedom to build their own flavour combinations, from Hampshire suckling pig with achiote abodo and Seville oranges to roasted lamb shoulder with chipotle citrus yoghurt.

The menu also features dishes such as tuna tiradito with charcoal sealed tuna sashimi, finger lime, tiger’s milk, sweet potato chips and salmon caviar as well as char-grilled squid with pickled celery, black garlic mayo and black ink sauce.

The cocktail menu showcases premium tequila and mezcal, including the Bondi Sunset with mezcal, elderflower liquor, lime juice and mandarin and the Oaxacan Pink Lady with mezcal, brandy, lemon juice, agave syrup and aquafaba.

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