Mexican restaurant and bar Gitano has swung open its doors on Cross Street in Sydney’s Double Bay.
The food offering is being led by Head Chef Alvaro ‘Clark’ Valenzuela who is known for his work at Pott Point’s Chula, along with Zepeda, Alegre Bar and Dining, Bodega 1904, and Mañana.
The Gitano menu champions the versatility of Mexican cuisine, with a particular focus on dishes hailing from Mexico City, Oaxaca, Puebla, the Yucatán Peninsula, and the coastal regions of Mexico.
“Gitano will offer a selection of dishes from various regions of Mexico in a casual and rustic setting designed to create a warm and inviting dining experience for guests,” says Valenzuela.
“This approach allows diners to explore the diverse flavours and culinary traditions of Mexico while enjoying a relaxed and chill atmosphere. It also adds a charming touch of authenticity to the dining experience, reflecting the rich culinary heritage of the country.”
The menu is split up into botanas (snack), crudo, taco, main, para acompañar (sides), and postres (desserts) sections and guests can also opt in for a degustation option too.
Highlights include lime-cured prawns with guajillo and hazelnut salsa; corn masa-battered snapper tacos; 12-hour cooked lamb shoulder with barbacoa salsa; Western Australian Abrolhos octopus with guajillo salsa; and zucchini flower with huitlacoche and Oaxaca cheese.
Along with the restaurant and bar, Gitano also hosts a lounge bar area sound tracked with Latin and Afro house music and bottle service until 3am.
Gitano is now open at 2/53 Cross Street, Double Bay, New South Wales.
