Queen of the South is here to show you what modern Mexican dining looks like. Head chef Malcolm Williams (from Touché Hombre, Rice Paper Scissors) aims to bring maturity to Mexican flavours. More than just your usual Mexican street food, this restaurant caters to every dining need. From small plates to larger sharing dishes, a dedicated vegan menu, bar snacks, desserts and wicked cocktails.
Our perfect evening? Start off with Tommy’s Margarita; strong, sour and extra chilled. While you savour your drinks try some twice cooked chicken wings with spicy salsa or the taco of the day off the bar menu. If you’re in for a full meal go traditional with Vasito de Elotes; street corn cups with chipotle mayo and queso fresco. Follow up with the slow braised lamb shoulder with cucumber and pomegranate salad, or go vegan with some black bean enchiladas. Save room for dessert because they’re serving tequila and vanilla poached peaches with guava sorbet.