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 +

Mixed pickled vegetables
13
Chickpea puree, flat bread
15
Zucchini flowers & house made goat's curd
14
Freshly shucked oysters, forvm vinegar & eschalot
4ea
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
Burrata & Morrocan spiced eggplant
24
Turkish pumpkin ravioli, yoghurt & burnt butter
27
Cauliflower salad, pine nuts, pomegranate & labne
29
Sashimi of kingfish & tuna with citrus & condiments
30
Cuttlefish, cherry tomato & olive
24
Roasted prawns, chilli oil & romesco
39
Beef tartare, house made creme fraiche & crispy potato
28
Chorizo & salsa mojo verde
21
Market fish fillet, lemon oil & herbs
MP
Spit roasted porchetta & mojo rojo
50
Rotisserie chicken, lemon & aioli. Half/Whole
28/54
Wagyu beef shortrib, bone marrow salsa
58
BBQ rump cap, anchovy butter, spinach & chicory puree
48
Salad of mixed leaves & herbs
12
Broadbean & asparagus salad with mint & truffle pecorino
16
Spring peas, house made panchetta & chilli
14
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
Sashimi of Kingfish & tuna with citrus & condiments
Roasted prawns, chilli oil & romesco
BBQ rump cap, ancohvy butter, spinach & chicory puree
or
Wagyu beef shortrib, bone marrow salsa
Potatoes roasted in wagyu fat, sea salt & rosemary
Broadbean & asparagus salad with mint & truffle pecorino
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

Good Food Month Dinner 23.10.17 +

Morgan McGlone - the master of fried chicken and man behind cult favourite Belles Hot Chicken will join forces for one night only with an old friend, our very own Executive Chef, Nathan Sasi.

The two will take a trip down memory lane, stirring up the past from their time cooking together at Husk of South Carolina celebrating the unique flavours of the US deep South, complemented by a touch of home.

Southern Style
$175pp - beverage inclusive
Parker House rolls, Nduja butter
Crab Hushpuppies
Carolina rice cake, boiled peanut hummus, chives
Cloudy Bay clams, smoked tomato, fennel, beer broth
Plate of country ham, red eye gravy, buttermilk biscuits
Shrimp & grits, green beans, peppers, coddled egg, Bay oil
Rotisserie pork loin, succotash & low country gravy
Bowl of beautiful braised greens
Lemon & olive oil pound cake, honey cream
Carolina rice pudding, rhubarb, peanut brittle

Melbourne Cup Lunch 7.11.17 +

Watch the race that stops the nation & celebrate Melbourne Cup at Mercado Restaurant.

Enjoy a bespoke menu designed by Executive Chef - Nathan Sasi + a glass of champagne on arrival.

For reservations - please call (02) 9221 6444 or email info@mercadorestaurant.com.au

Melbourne Cup Menu
$149pp
Coffin bay oysters, harissa & finger lime
Lobster & basque pepper sandwich with salt & vinegar chips
Smoked tongue kebab, mojo verde & horseradish
Fried olives stuffed with chorizo
Iberico jamon with pickled peppers
Moroccan pie filled with spinach, dandelion & ricotta
4 tastes of the Mediterranean sea
Turkish ravioli of pumpkin, yoghurt & burnt butter
Marron (WA) with clams & saffron, sea herbs
Spit roasted lamb shoulder with all the trimmings
Cabbage, potato & smoked manchego gratin
Braised peas, house made pancetta & mint oil
Apple & PX bread pudding with vanilla sauce

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.

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