With established businesses in Westfield’s Sydney and The Wintergardens, Los Vida has opened north of the Bridge, in Sydney’s Crows Nest.
The 200-seater cocktail bar, inspired by Mexican food, drinks and culture, is open seven days a week for lunch and dinner. The site offers a restaurant, two bars, a bar snacks menu offering authentic Mexican street food, and a private function area for up to 50 guests.
Los Vida’s signature dishes include the Yucatan fish taco (grilled barramundi in Yucatan marinade, smokey rojo sauce, zesty lime cabbage and pineapple salsa); guacamole with totopos (avocado, lime, coriander, garlic, chili, paprika & jicama with pomegranate); and the ancient grain salad (quinoa, broccoli, kale, butternut pumpkin, corn kernels, pumpkin seeds, sunflower seeds, chia seeds, parsley, jalapenos and pomegranate with a tequila dressing).
Heading up the 10m long cocktail bar is Rodrigo Vega formerly of Hello Sailor and Low 302; Ulysses Svoronos of the Wellington Club (London); and Ben Magree, ex-Norfolk and Abercrombie Hotel. The Crows Nest site has also secured Mexican chef Pablo Galindo Vargas, formerly of Mejico, Mr Moustache and Rojo Rocket.
“The support from our guests has been amazing and encouraged us to share the Mexicano love outside the city boarders. So we thought it was time to take Los Vida across the bridge and into the heaving and lively area of Crows Nest,” said brand ambassador and co-owner Octavio Gomez Haro.
Los Vida opened its first restaurant on level 6 of Westfield’s Sydney five months ago, followed by the Wintergarden store opening in March. Plans are in the works for another four locations to around Sydney by the end of 2016, with a key site at Barangaroo already under construction and set to open later this year.
Director Mark Dopson said the demand for healthy Mexican has helped drive the group’s success. “The demand for Los Vida’s fresh food and energetic vibe means we’re expanding quicker than we could have hoped for. Sydney’s restaurant scene is so vibrant, so to be backed liked this by all those food lovers out there – it’s incredible.”
