Just when you thought you knew Mexican food, Cantina Bar takes it up a notch with a refreshing, modern take on Peruvian and Brazilian. The two brothers who started Cantina Bar, Daniel and Ryan, are passionate about bringing genuine, traditional flavours to Aussie tastebuds, and doing things right.
What does that mean exactly? Think plenty of fresh flavours, like the seared scallop tostada with crispy blue corn tortillas with an irresistable guac and smoky chorizo, or the don ceviche, a cured salmon with plenty of tang from the aji amarillo tigers milk.
Of course, we couldn't get this far without mentioning the beautiful tacos either, handmade with proper white corn (and yes, you can really taste the difference!). The prawn taco is a thing of beauty, while the 12-hour slow cooked lamb had us briefly forgetting our manners.
For something even more adventurous, the alpaca or chicken heart anticuchos will be right up your alley. Each meaty skewer is nicely tempered, whether it's with home made parsley chimichurri, or a tangy pico de gallo.