Mesa Verde
Level 6/252 Swanston St, Melbourne
mesaverde.net.au
Nestled atop Melbourne’s iconic Curtin House, Mesa Verde has been a fixture in the city’s culinary landscape for over a decade. Since opening its doors in 2013, this rooftop agave bar and restaurant has been delighting diners with its unique blend of Mexican flavours and Melbourne flair.
At the heart of Mesa Verde’s success lies its unwavering commitment to authenticity and innovation. Led by Executive Chef Jacob Green, who has been with the company since 20218 and whose culinary journey spans Southern American roots and international experiences, Mesa Verde offers a menu that pays homage to traditional Mexican cuisine while infusing it with modern twists.
Guests at Mesa Verde are treated to a culinary experience like no other. From kangaroo loin skewers with sour cherry chamoy to braised ox tongue tacos with mezcal salsa borracha, each dish is a testament to the restaurant’s dedication to culinary excellence. Chef Green’s seasonal chef’s selection allows diners to sample a curated selection of Mesa Verde’s most beloved creations, ensuring a memorable dining experience with every visit.
The bar at Mesa Verde boasts one of Australia’s largest collections of agave spirits, inviting guests to explore the diverse world of tequila and mezcal. From expertly crafted cocktails like the Portrait of Maria to the fiery Ghostface Killah, the bar menu offers something for every palate.
Beyond its exceptional cuisine, Mesa Verde captivates guests with its vibrant atmosphere and immersive dining experience. Regular DJs, locally crafted furnishings, and a calendar full of events, including mezcal masterclasses and sustainability dinners, create an ambiance that is both welcoming and unforgettable. Whether you’re enjoying lunch on the sun-drenched rooftop or savouring cocktails under the warm glow of pendant lighting, Mesa Verde offers a dining experience that is as vibrant as it is memorable.
The bar at Mesa Verde boasts one of Australia’s largest collections of agave spirits, inviting guests to explore the diverse world of tequila and mezcal. From expertly crafted cocktails like the Portrait of Maria to the fiery Ghostface Killah, the bar menu offers something for every palate. Whether you’re a seasoned aficionado or new to the world of agave, Mesa Verde’s knowledgeable staff is on hand to guide you through the menu and help you discover your new favourite drink.
Mesa Verde’s popular taco menu showcases the best of Mexican street food. From roast pumpkin to braised ox tongue, each taco is a flavour-packed delight sure to satisfy even the most discerning palate. For those looking to indulge, Mesa Verde’s bottomless brunch offers unlimited Palomas, Batangas, and Micheladas, paired with a selection of Mexican-inspired dishes perfect for sharing with friends.
As Mesa Verde recently celebrated its ten-year milestone, it continues to redefine Mexican dining in Melbourne with its exceptional cuisine, vibrant atmosphere, and unwavering commitment to culinary excellence. Whether you’re a longtime fan or a first-time visitor, Mesa Verde invites you to join them in raising a glass to the next decade of agave-inspired delights.
Q&A: Bar Manager, Jay Hackney
Where does the passion for agave come from?
Jay: My passion for agave is definitely a by-product of my admiration for the dedication, tradition, time, and love that go into making these spirits. Growing the plant to maturity takes up to 25 years, and only then do the variety of unique (and equally as laborious) production and ageing methods take place.
I’m fascinated by the significant difference that even slight alterations in method, ecosystem, species, and age can hold over a final expression. Flavour profiles change so drastically with region, batch, and producer and we’ve only barely scratched the surface here with around 270 agave distillates.
The journey to continue learning about the intricacies of the realm of agave is a never-ending inspiration to me.
In more than 10 years, how many margaritas have you sold?
My arms hurt thinking about it (in a good way!). Since the beginning of the year, we’ve already slung over 5000 margaritas as a team. And that’s just classics – that figure will expand significantly when you count the myriad variations we do. I haven’t been here since the venue’s conception but over the ensuing decade? You do the math…!
“We have guests who are typically whisky drinkers who definitely gravitate towards the smokier mezcals; seasoned tequila fans who are looking to expand their palate; and often hospitality personnel from our local community who are curious about trying some of the more left-of-field products on our back bar.”
Who are your clientele?
Our demographic is generally highly engaged with agave distillates. We’re lucky that our clientele is willing to explore new and unconventional products, and our bar team has the know-how and passion to accommodate the predilections of everyone who sets foot in the door. That being said, if you’d rather just taste it and enjoy it, we absolutely know when to back off.
We have guests who are typically whisky drinkers who definitely gravitate towards the smokier mezcals; seasoned tequila fans who are looking to expand their palate; and often hospitality personnel from our local community who are curious about trying some of the more left-of-field products on our back bar. A lot of them aren’t available anywhere else in the country.
What is the secret to longevity in the hospitality industry?
I wish I had a pearl of wisdom to give here. Personally, I think the mindset that you’ll never know everything about the trade and that there is always something new to learn is paramount. That, and the ability to build a strong network and enjoy comradery with other venues, from sharing inspirational menus and fitouts to gossiping over an ice-cold pint after work.
For a venue, never stop looking for (or spearheading) new trends, and always give your customers a reason to come back. Again, and again. And again.