Monday to Friday: 12pm – 2:30pm
Monday to Thursday: 5:30pm – 10pm
Friday & Saturday: 5:30pm – 10:30pm
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.
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 email@example.com.
Partial & Exclusive Venue Hire
Seats a maximum of 45 guests
Seats a maximum of 75 guests
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 firstname.lastname@example.org please also advise us if you would like to arrange a site inspection.
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.
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.