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

Dinner

Monday: 5:30pm – 9:30pm

Tuesday to Thursday: 5:30pm – 10:00pm

Friday & Saturday: 5:30pm – 10:30pm 

We kindly ask that you arrive on time for your reservation-  please call  us(02) 9221 6444 to let us know if you are running late or to check if we can receive your party earlier than your reserved time – Thank you. 

Pre-theatre Bookings

We offer a 5:30pm seating 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.

Group Bookings
Groups of 8 or more guests will dine from a set menu and a booking form is also required. Please note 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

Antler Room
Seats a maximum of 45 guests

Main Room
Seats a maximum of 80 guests

Full Venue
Seats a maximum of 130 guests

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

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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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Billing Details

Additional Information

Your order

Product
Quantity
Total
Cart Subtotal $0.00
Order Total $0.00

Market/Menu +

Snacks
Tapas, meze
Mixed pickled vegetables
13
Chickpea puree, flat bread
15
House made haloumi, pear & honey
19
Zucchini flowers & house made goat's curd
14
Freshly shucked oysters, forvm vinegar & eschalot
4ea
Smoked ocean trout crostini, celeriac & lemon jelly
20
Ortiz anchovy tart & piquillo peppers
14
Roasted scallops & Jerusalem artichoke puree
10ea
Chorizo stuffed olives & aioli
16
Foie gras parfait, pickles & toast
26
Empanadas of lamb & pine nuts, sorrel yoghurt
9ea
Smoked wagyu tongue, salsa verde & horseradish
15
Mercados' cured meats - butchered & handmade in house
28
Small
Plates
Burrata, Moroccan spiced eggplant
24
Turkish pumpkin ravioli, yogurt & burnt butter
27
Cauliflower salad, pine nuts, pomegranates & labne
29
Escabeche of kingfish, fennel & lemon
29
Soft shell crab bun, harissa & aioli
24
Braised octopus, sobrasada, potato & olive
32
Roasted prawns, chilli oil & romesco
39
Beef carpaccio, ortiz anchovy dressing & caviar
28
Chorizo & salsa mojo verde
20
Fried quail, sesame, rose & buttermilk dressing
39
Large
Plates
Market fish fillet, lemon oil & herbs
MP
Spit roasted porchetta
50
Rotisserie chicken, lemon & aioli. Half/Whole
28/54
Wagyu beef shortrib, bone marrow salsa
58
Jack's Creek rib-eye, tempranillo butter & fresh horseradish
60
ACCOMPANIMENTS
Salad of mixed leaves & herbs
12
Broccoli salad, pistachio & toasted farro
16
Brussel sprouts, jamon & mint oil
16
Roasted carrots, almond dukkah, tea soaked currants
16
Potatoes roasted in wagyu fat, sea salt & rosemary
14

Cheese/Dessert +

Dessert
Menu
Dulce de leche icecream, butterscotch & candied bacon
12
Donuts & coffee - Spanish donuts, coffee granita & custard
16
Rose meringue, watermelon & pistachio
16
Hazlenut mousse cake, Pedro Ximinez & gold leaf
16
*We take late bookings for cheese, wine and dessert
CHEESE
TROLLEY
Murcia al vino
18
Papillion Roquefort
18
Delice de Bourgone
18
Pont-l'Eveque
18
Brillat Savarin
18
Selection of 2 / 3
27 / 36

Set Menu's +

Set Menu
$65
Chickpea puree, brown butter & crispy chickpeas
House made mixed pickles
Marinated olives
Selection of cold cuts cured in house
Turkish pumpkin ravioli, yoghurt & burnt butter
Chorizo, salsa mojo verde
Chef's selection from the rotisserie
Potatoes roasted in wagyu fat, sea salt & rosemary
Salad of mixed leaves & herbs
Hazelnut mousse cake, Pedro Ximenez & gold leaf
$65 per person, for the whole table
Set Menu
$80
Chickpea puree, brown butter & crispy chickpeas
House made pickles
Marinated olives
Selection of cold cuts cured in house
Turkish pumpkin ravioli, yoghurt & burnt butter
Chorizo, salsa mojo verde
Roasted prawns, chilli oil & romesco
Chef's selection from the rotisserie
Salad of mixed leaves & herbs
Potatoes roasted in wagyu fat, sea salt & rosemary
Hazelnut mousse cake, Pedro Ximenez & gold leaf
Dulce de leche ice cream, butterscotch & candied bacon
$80 per person, for the whole table
Set Menu
$110
Chorizo stuffed olives & aioli
Freshly shucked oysters, forvm vinegar, eschalot
Burrata & Morrocan spiced eggplant
Foie gras parfait, pickles & toast
Escabeche of kingfish, fennel & lemon
Roasted prawns, chilli oil & romesco
Fried quail, sesame, rose & buttermilk
Jack's Creek rib-eye, tempranillo butter & fresh horseradish
or
Wagyu beef shortrib, bone marrow salsa
Potatoes roasted in wagyu fat, sea salt & rosemary
Broccoli salad, pistachio & toasted farro
Hazelnut mousse cake, Pedro Ximenez & gold leaf
Dulce de leche ice cream, butterscotch & candied bacon
or
Cheese selection
$110 per person, for the whole table

Pre Theatre Set Menu +

Pre Theatre Set Menu
$55
Chickpea puree, brown butter & crispy chickpeas
Marinated olives
A selection of cold cuts cured in house
Turkish ravioli of pumpkin, yoghurt & burnt butter
Chorizo, salsa mojo verde
Chef's selection from the rotisserie
Salad of mixed leaves & herbs
Dulce de leche ice cream, butterscotch & candied bacon
$55 per person, for the whole table
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.