Sinaloa brings Mexican food and DIY tacos to Double Bay

With chefs Neil Perry and Damien Monley confirmed to open restaurants on Bay Street mid-year, the eastern Sydney eat street was already quickly climbing the charts.

This week the Double Bay strip gets a giant-sized entree to all that action with the opening of Sinaloa.

Restaurateur Ussi Moniz Da Silva has overseen the design of the sprawling Mexican restaurant himself, mixing traditional Mexican fountains with sheer curtains and edgy tiles. "It really pops with colour," he says.

"We've got a full Mexican team. The head chef, Axell Torres Villa [ex Rockpool Dining Group] was born in Mexico City."

After being schooled in the kitchen by his grandmother, who made and sold tamales, the chef worked in some of Latin America's best restaurants, including MeroToro, and even spent some time in the Noma kitchen in Denmark.

Moniz Da Silva wants to bring some fun to Double Bay: "The food offering comes first, but I love the way Mexicans transition from food to a party."

There'll be shared plates where customers can assemble their own tacos, and the restaurateur is trying to find a mariachi band for the Sinaloa's launch. It opens to the public on March 19.

Open Wed-Sun noon-1am.

37 Bay Street, Double Bay, sinaloasydney.com.au