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

Easter Trading Hours

14th April – Good Friday – CLOSED

15th April – Open from 5.30pm  | 10% surcharge will be applied on this night, we thank you for your understanding.

16th April – Easter Sunday – CLOSED

17th April – Easter Monday – CLOSED

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

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.

Returning customer? Click here to login
Placeholder

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.

Clear
SKU: GV

Billing Details

Additional Information

Your order

Product
Quantity
Total
Cart Subtotal $0.00
Order Total $0.00

Market/Menu +

Cold Cuts
Cured, Pickled & Smoked
Foie gras parfait
25
Smoked wagyu tongue
15
6 month aged jamon
22
Chorizo Pamplona salami
15
Wagyu bresaola
19
Truffle mortadella
15
Ocean trout pastrami
19
Tapas
Meze
House made mixed pickles
13
Haloumi, fig & honey
19
Sheep's milk labne balls
10
Chickpea puree, flat bread
14
Ortiz anchovies, black/white
15
Chorizo stuffed olives
16
Lamb belly empanadas
9ea
Small
Plates
Moroccan spiced eggplant, burrata & toast
23
Turkish pumpkin ravioli, yogurt & burnt butter
27
Cauliflower salad, pinenuts, pomegranates & labne
29
Escabeche of kingfish, fennel & lemon
29
Soft shell crab bun, harissa & aioli
24
Roasted prawns, chilli oil & romesco
39
Southern Calamari, jamon & ink
34
Chorizo & salsa mojo verde
20
Fried quail, sesame, rose & buttermilk dressing
39
Large
Plates
Market fish fillet, lemon oil & herbs
MP
Rotisserie chicken, lemon & aioli. Half/Whole
28/54
Spit roasted porchetta
50
Wagyu shortrib, bone marrow salsa
58
BBQ 750g T bone, horseradish cream
80
ACCOMPANIMENTS
Salad of mixed leaves & herbs
12
Turkish chopped salad & fried chickpeas
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
Crema catalan with fig & red wine granita
14
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 +

Set
Menu
Chickpea puree, brown butter & crispy chickpeas
House made mixed pickles
Marinated olives
A 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
Hand cut chips cooked in smoked beef fat, salsa bravas
Hazelnut mousse cake, Pedro Ximinez & gold leaf
Dulce de leche ice cream, butterscotch & candied bacon
$80 per person, for the whole table

Pre Theatre +

Pre
Theatre
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
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.