Cookbook Authour and Chef Paul Wilson will be running a Mexi-Cali pop-up this from 15 December until March next year at Morgan’s Sorrento in Victoria.
The chef has created a menu that takes inspiration from his travels and explores fusion recipes from Mexico, California and Latin America.
The offering encompasses a guacamole bar, main menu offering, sweets and beverages that focus on bold summer flavours.
All dishes are made with fresh produce such as heirloom tomatoes from
Daniel’s Run Farm, corn and chillies from Hawkes Farm and herbs grown on site.
At the guacamole bar diners will be able to pair gluten free organic corn totopos chips with items such as the classico salsa fresca with cotija cheese and pepitas; chicharron with bacon, pork rinds and tomatillo verde; elote with sweetcorn, lime crema, dried chilli and cotija cheese and loco habanero with bacon, corn, salsa fresca and cotija cheese.
The main menu will include the Bourdain bone marrow taco with cheek, tongue and brisket; the Poseidon tostada with seafood and aguachile escabeche; Albacore ceviche with Australian rocoto peppers; duck barbacoa with chilli tamarind mole, carne asada and more.
Dessert options include tequila and coffee flan, sweetcorn ice cream and pop corn sundae and churros tacos with salted caramel.
The complimentary drinks selection will hone in on the margarita and use Patron tequila as the main spirit base.
