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 +

Small Plates
Marinated olives
8
Spiced eggplant, yoghurt & hand rolled flat bread
16
Fried padron peppers & sea salt
14
Zucchini flowers w/ house made goat's curd & salsa romesco
14
Freshly shucked oysters, finger lime & harissa
4ea
Spanner crab bocadillo, rocket & chilli
16
Iberico jamon, figs & marcona almonds
26
Spinach, dandelion & goat's feta empanada
8ea
Braised beef cheek empanada w/ green sauce
9ea
Medium Plates
Burrata w/ watermelon & ox heart tomato
25
Spiced cauliflower, pine nuts, pomegranates & labne
27
Raw kingfish, espelette pepper, creme fraiche & lime
30
Sizzling prawns, garlic, cumin, parsley
24
Foie gras parfait, pickles & toast
28
Plate of Spanish style cold cuts
26
Large Plates
Turkish style pumpkin ravioli, yoghurt & burnt butter
27
John Dory w/ new season's tomatoes & peppers
42
Lamb pintxos, crushed peas & mint
26
Spanish meatballs of dry aged beef & 6 month manchego
28
Rotisserie chicken, lemon & aioli - half/whole
28/54
Spit roasted porchetta & mojo rojo
50
Wagyu beef shortrib, bone marrow salsa
60
Sides
Catalan Style braised greens & chickpeas
14
Roasted carrots, almond dukkah, tea soaked currantt
16
Potatoes roasted in wagyu fat, sea salt & rosemary
12
Salad of mixed leaves & herbs
12

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
Marinated olives
Fried padron peppers & sea salt
Spiced eggplant, yoghurt & hand rolled flat bread
Plate of Spanish style cold cuts
Turkish pumpkin ravioli, yoghurt & burnt butter
Spanish meatballs of dry aged beef & 6 month manchego
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
Marinated olives
Fried padron peppers & sea salt
Spiced eggplant, yoghurt & hand rolled flat bread
Plate of Spanish style cold cuts
Turkish pumpkin ravioli, yoghurt & burnt butter
Spanish meatballs of dry aged beef & 6 month manchego
Sizzling prawns, garlic, cumin & parsley
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
Marinated olives
Spiced eggplant, yoghurt & hand rolled flat bread
Freshly shucked oysters, finger lime & harissa
Iberico jamon, figs, Marcona almonds
Foie gras parfait, pickles & toast
Zucchini flowers w/ house made goat's curd, salsa romesco
Raw kingfish, espelette pepper, creme fraiche & lime
Sizzling prawns, garlic, cumin & parsley
Wagyu beef shortrib, bone marrow salsa
Potatoes roasted in wagyu fat, sea salt & rosemary
Salad of mixed leaves & herbs
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

Express Lunch +

Available Monday-Wednesday
Maximum party size - 4 guests

Express Lunch Menu
$35
Sourdough & olive oil
Marinated olives
Select from either
John Dory
or
BBQ Rump
Salad of Mixed Leaves & herbs
Vegetarian option available
$35pp

Pre Theatre Set Menu +

Pre Theatre Set Menu
$55
Marinated olives
Spiced eggplant, yoghurt & hand rolled flat bread
Plate of Spanish style cold cuts
Turkish ravioli of pumpkin, yoghurt & burnt butter
Spanish meatballs of dry aged beef, 6 month manchego
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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