Lunch
Monday to Friday: 12pm – 2:30pm                                                       

Dinner
Monday to Thursday: 5:30pm – 10pm
Friday & Saturday: 5:30pm – 10:30pm

Pre-theatre Bookings
We offer a 5:30pm seating Monday through to Friday for pre-theatre diners. Upon making your reservation please advise us of your desired out by time so we can accommodate for your time requirement accordingly.

Thursday, Friday & Saturday Evening Bookings
Reservations made at 6:00pm are required to vacate by 8:00pm and 6:15pm reservations are required to vacate by 8:15pm.

Group Bookings
Groups of 8 or more guests will dine from a set menu and a booking form is also required. Please be aware a 10% service fee is applicable to all group bookings. To confirm availability please contact the venue directly on (02) 9221 6444 or via email info@mercadorestaurant.com.au.

Partial & Exclusive Venue Hire

Grand Room
Seats a maximum of 45 guests

Main Room
Seats a maximum of 75 guests

Full Venue
Seats a maximum of 120 guests

For more information on terms & conditions, set menus, minimum spends please contact us directly on (02) 9221 6444 or via email info@mercadorestaurant.com.au please also advise us if you would like to arrange a site inspection.

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Gift Voucher

$100.00$600.00

Spoil someone special to you with the ultimate Sydney dining experience. A Mercado voucher is the ideal gift for your friends or family.

Vouchers are valid for 12 months and can be collected from the restaurant or sent via express post.

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SKU: GV

Billing Details

Additional Information

Your order

Product
Quantity
Total
Cart Subtotal $0.00
Order Total $0.00

Market/Menu +

TO SHARE
Snacks
House made sourdough & butter
3pp
Marinated Spanish olives
8
Fish n chips
12
Buffalo milk ricotta, truffle honey & oregano
17
Spiced cauliflower, pomegranate, jersey milk labne
24
Zucchini flowers, house made goats curd, mojo rojo
15
Hot buttered bun with soft shell crab & harissa
22
Ortiz anchovy tart, roasted bull horn
14
Smoked Wagyu tongue in brioche, pickled green tomato
16
Yellow fin tuna tartare, smoked eggplant & radish
22
Truffle mortadella, pickled guindillas peppers
21
House cured bresaola, celeriac, horseradish
19
Foie gras parfait, cornichorns, toast
29
BBQ chorizo, salsa mojo verde
21
Turkish ravioli of pumpkin, yogurt & burnt butter
26
Roasted prawns, shellfish oil, bottarga
37
Charred octopus, kipfler potato, oregano picada
32
Duck pastilla, fig, fennel & goat's feta
28
ROTISSERIE
BRICK OVEN
King George whiting, broad beans & preserved lemon
44
Spit roasted chicken half / whole
24/48
Spit roasted porchetta & salsa romesco
52
Spit roasted whole cooked lamb & house made yogurt
52
Spit roasted Wagyu beef shortrib, bone marrow salsa
48
BBQ 850g rib eye, shaved greens, hazelnuts & queso Valdeón
120
MAIN
ACCOMPANIMENTS
Wild rocket, house made cider vinegar, truffle pecorino
14
Salad of broccoli, farro, preserved lemon & pistachio
15
Potato sauerkraut & smoked manchego gratin
15
Roasted carrots, almond dukkah, tea soaked currants
15

Cheese/Dessert +

We are passionate about making as many things as we can right here, from scratch, with love and as unadulterated as possible. Cheese is one of our favourites, turning something as simple as milk into a product that has dynamic complexity. We offer a selection of several cheeses that we make ourselves, some of the countries best added with some amazing imported ones too.

DESSERT
MENU
Pedro Ximinez bread pudding, vanilla sauce
17
Chocolate and sour cherry tart, house made crème fraiche
18
Dulce de leche ice cream, butterscotch & candied bacon
12
Canele with patxaran
7
*We take late bookings for cheese, wine and dessert
CHEESE
TROLLEY
House made ash covered Valencay
18
House made Queso Garrotxa
18
Holy goat ‘La Luna’
18
Berry Creek blue
18
Papillon Roquefort
18
Delice de Bourgone
18
Pont-l'Eveque
18
Brillat Savarin
18
Selection of 2 / 3
26 / 35

Set Menu +

Set
Menu
Marinated Spanish olives
Fish n chips
Buffalo milk ricotta, truffle honey & oregano
Mercado's house cured meats, pickles and bread
Turkish ravioli of pumpkin, yogurt & burnt butter
BBQ chorizo, salsa mojo verde
Roasted prawns, shellfish butter, bottarga
Meats from the rotisserie
Wild rocket, house made cider vinegar, truffle pecorino
Roasted carrots, almond dukkah, tea soaked currants
Pedro Ximinez bread pudding, vanilla sauce
Dulce de leche ice cream, butterscotch & candied bacon
$80 per person, minimum 3 people

Pre Theatre +

Pre
Theatre
Marinated Spanish olives
Fish n chips
Turkish ravioli of pumpkin, yoghurt & burnt butter
Roasted prawns, shellfish butter, bottarga
Spit roasted whole cooked lamb
Roasted carrots, almond dukkah, tea soaked currants
Dulce de leche ice cream, butterscotch & candied bacon
$55 per person
Available in the evening before 6pm

About/Philosophy

MERCADO

Mercado is about the revival of the old mixed with the new. Our passion in food derives directly from a love of reviving forgotten kitchen skills. Through whole animal butchery, meat curing, cheese making, bread baking & preserving we aim to continue these traditions by hand with a great respect to the way cooking was and how we can use each method in the modern kitchen. We work with many small farmers, growers and producers to source the finest ingredients. These tireless people work as we do with the love and care for producing only the best. Just like in a market place our menu changes with these people, one day its here the next day it’s gone.

We work with many small farmers, growers and producers to source the finest ingredients.

Nathan Sasi

Chef / Bio

Chef and Co-owner Nathan Sasi is the mastermind behind the food at Mercado, having worked for some of Australia’s and the worlds top chefs such as Neil Perry, Peter Doyle, Heston Blumenthal and Moro’s Sam and Samantha Clark.

Nathan’s passion lies in making everything from scratch, a passion developed from his father who was a small goods maker when he migrated to Australia in the 70’s from Hungary.