This Baja Peninsula-inspired North Bondi restaurant is from the team behind Taqiza and Carbon.
Pablo Galindo Vargas and Liber Osorio are continuing their Mexican takeover of Sydney with the opening of Calita. The duo behind Bondi restaurants Taqiza and Carbon, and Potts Point's Sonora, have added a fourth Mexican spot to their stable. But, unlike the others, this one is inspired by the flavours and sites of the Baja Peninsula.
Located between North Bondi's Sean's Panorama and Porch and Parlour, Calita is a 26-seat seafood-focused restaurant right by the water. On its menu, you'll find sustainably sourced seafood transformed into dishes such as slow-cooked octopus tacos, calamari and mezcal ceviche, and grilled king prawns with chipotle dressing.
Snacks — here, called botanas — continue with the likes of prawn aguachile with corn chips and guacamole, while the taco menu spans a smoked trout and green mango number, one with XO prawns and Oaxaca cheese, and soft shell crab served on a blue corn tortilla.
As you'd expect, drinks are heavy on mezcal and tequila, with lots of small batch and boutique spirit brands on the lineup. Alongside the usual cocktail suspects — classic, jalapeño and Tommy's margaritas all feature — you'll find a Mexican twist on the Canadian caesar. Called the Veulve a La Vida (meaning 'come back to life' in Spanish), this one is made with clam juice and served with Saladitas crackers. It's said to revive you from even the worst hangovers, but you may need to test this theory for yourself.
Beers will feature Mexican favourites, such as Pacifico, Tecate and Modelo, but, unlike the rest of the food and drinks menu, wines will showcase Australian producers, with the list pulled together by P&V founder and wine writer Mike Bennie. Expect to find the likes of the smashable Blind Unicorn pét-nat from and a Mount Macleod pinot noir from Gippsland.
Those wanting to make most of the summer weather, can also get their food to-go to enjoy across the road at the scenic Biddigal Reserve.
Images: Kitti Gould