Sonora marries Mexican food with pastrami and sauerkraut

The team behind Bondi's Taqiza and Carbon restaurants has opened the doors of a new venue in Potts Point.
The team behind Bondi's Taqiza and Carbon restaurants has opened the doors of a new venue in Potts Point. Photo: Supplied

Chef Pablo Galindo is good to his "loco" sounding word. His promise to marry Mexican food with pastrami and sauerkraut has landed in Sydney.

The team behind Bondi's Taqiza and Carbon restaurants has opened the doors at Sonora, a Mexican restaurant and mezcal bar on Bayswater Road, where you'll find a burrito filled with wagyu pastrami, cabbage and coriander sauerkraut, chipotle mustard and black beans.

Sonora is a little more ambitious than its beachside sister restaurants, with Guru Designs and Carolina Jensen behind the interiors and styling.

Guacamole with caperberries and charred artichokes.
Guacamole with caperberries and charred artichokes. Photo: Supplied

Mexican head chef Juan Carlos, who has spent time locally at The Three Blue Ducks, combines his training in Mexico's Baja region with modern Sydney restaurants.

The opening menu includes guacamole with caperberries and charred artichokes, a prawn aguachile with raspberry, jalapeno and pineapple, and a tail-end of the menu sweeping lemon-line cheesecake and a black bean brownie.

With a bar focusing on handcrafted mezcal, tequila, raicilla and bacanora, Bayswater Road is quickly emerging as an unlikely Little Mexico for Sydney.

The menu puts a modern spin on Mexican cooking.
The menu puts a modern spin on Mexican cooking. Photo: Supplied

It's already home to a Mexican takeaway and the excellent Chula.

Open Tue-Sat 5pm-midnight; Sun 5pm-10pm.

37 Bayswater Road, Potts Point, 0424 188 553, sonora-mexican.com.au