Would you like to try your hand at do-it-yourself tacos? Sinaloa, the newest addition to the restaurant in Double Bay is serving up some authentic Mexican cuisine with share plates and some DIY action for people who want to personally assemble their own tacos.
Opened in early March 2021, Sinaloa is managed by a full Mexican team. The head chef, Axell Torres Villa, is a veteran in the culinary industry and has worked in numerous high-end restaurants all around the globe, such as MeroToro in Mexico and Noma Kitchen in Denmark.
With the team’s expertise, Sinaloa offers its customers authentic Mexican share plates such as Wagyu Birria or Market Fish Al Ajillo, as well as the opportunity to assemble their own tacos. Starters and sides are also available such as Guacamole and their Stone Baked Quesadillas.
Sinaloa consists of four unique spaces designed for birthdays, corporate lunches, and group gatherings: the Hacienda, the Cahita Bar, the lounge area, and the restaurant proper.
The Hacienda, an open-air courtyard that features a large selection of Mexican liquor and cocktails, serves as the bar area which occasionally features music from local DJs. Also available for booking is the lounge area which comes with a DJ booth and access to their private courtyard.
On the other hand, the Cahita Bar offers a more corporate appeal, available for events, celebrations, and meetings. Last but not least is the Sinaloa restaurant proper, which offers chef Axell’s carefully curated modern Mexican menu.
Every weekend, Sinaloa hosts Bottomless Brunch: a set brunch menu with unlimited drinks available for four people or more. On Fridays, the Hacienda courtyard and lounge area will offer disco and house music from DJs, as well as cocktails and the restaurant’s food menu.
Sinaloa can be found at 37 Bay St, Double Bay, open from Wednesday to Sunday from noon till late. For more information, visit their website. Follow their social media accounts on Facebook and Instagram for the latest updates on meals, deals, and other special announcements.