Nick de Lorenzo.

The new restaurant and bar comes from the duo behind Pyrmont’s Nativo Mexican and is set to open its doors this Friday.

Michelin-trained Chef Manuel Diaz and partner Diana Ferrera opened Nativo Mexican last year, with Nu’u by Nativo the duo’s second venue.

Nu’u by Nativo is set to be a 60-seat operation equipped with an authentic Mexican restaurant and mezcal bar.

Diaz will lead the culinary offering which will feature 18 small share plates inspired by Oaxacan and south Mexican cuisine.

Some of the dishes set to star include pulpo escondido (grilled octopus with chintextle paste); memela del mercado (grilled maize dough with bone marrow beans, oaxaca cheese, and marinated pork shoulder called Oaxacan cecina).

In the kitchen, Diaz will employ indigenous methods such as metate (grinding on traditional stone) and slow cooking in traditional green clay pots brought over from Oaxaca.

Nick de Lorenzo.

Ferrera will lead the bar offering which she has crafted alongside top bartenders from Oaxaca.

The drinks list is set to showcase an array of small-batch mezcals plus a range of signature cocktails.

The two-storey venue is housed in a Victorian terrace on Glebe Point Road, with the open kitchen and chef’s table on the ground floor.

The fit-out is the work of a Oaxacan-based design studio and features artisan arts and crafts by indigenous people in the Mixtec communities of Oaxaca.

Nu’u by Nativo will open this Friday at 29 Glebe Point Road, Glebe.