mejico cbd menu

December 15, 2021 By admin Off

Indu Melbourne | Lunch Wednesday to Friday from 12pm, Dinner Tuesday to Saturday until late | 03 9671 4376.

Guacamole smashed tableside and Australia’s finest and largest selection of tequila and mezcal, Mejico has been supplying Sydney with tacos and tequila since 2013. Our market fresh ethos sets us apart from the rest and with a location in the heart of the CBD, we are the perfect spot for a weekday lunch or weekend dinners. Mejico is the place for every celebration.

Mejico Tequila Bar and Restaurant launched in Melbourne in late 2020, bringing late night margaritas and tacos to the Melbourne dining scene. A market fresh ethos sets our menu apart as does our tequila and mezcal selection. With a location bang in the heart of the Melbourne CBD you can dine in our all-weather outdoor courtyard or first floor Tequila Bar. Whether it’s lunch, dinner or late night tequila, we’ve got you covered.

Indu Sydney | Tuesday to Friday 12pm til late, Saturday 5pm til late | 02 9223 0158.

Mejico Sydney.

Click here to order meal boxes.

Mejico, INDU and Kid Kyoto have created almost-ready to eat meal boxes so you can enjoy your favourite restaurant meals at home. Choose one or more boxes and why not add on some ready made margaritas, some extra tacos or even your favourite wine or Young Henry’s beer to enjoy with it. Available for collection from the restaurants in the CBD.

Come and celebrate with friends, colleagues and loved ones for just $99 per person which includes.


Classic $79pp Deluxe $92pp.

Let our Chef take you on a journey from the bustling markets of Mexico City to the bold, lush flavours found in the depths of the Yucatan. Excite your taste buds as you graze through our abundant selection of market fresh food from each section of our menu. From market to table this is how we eat.

What’s better than margaritas? $10 margaritas…!

Join us for a bottomless long lunch all weekend. Eat, drink and start your weekend right with bottomless sangria and our famous feed me menu. Deluxe comes with premium items from the menu plus our signature favourites.

*Mejico adheres to RSA guidelines and alcohol will only be served with a meal.

As we readjust to our new normal, we have taken a difficult decision to only offer set menus at certain times of the week while our team finds its feet again. Rest assured that we will be fighting fit in no time and will be able to offer the full Mejico experience again soon. Thank you for supporting us as we open up again.

Street snacks.

From our table to yours…support your locals….

And just like that it’s Christmas again……

Every Monday only at your favourite Mexican in Sydney, come in and enjoy $10 margies all day.

Please note, that we practice responsible service of alcohol at Mejico. Alcohol is only served with a meal.


Boxes serve 2 people comfortably (3 courses) and are ready to simply heat and serve. Some very limited cooking may be required but full instructions are provided. Our meals are designed to be consumed within 48 hours of collection to ensure freshness. Whilst every effort has been made to avoid the allergens not listed in the ingredients, they are present in our kitchens and therefore may be present in the order. Please bear this is mind when making your order. We aim to be able to cater for most food intolerances, so please let us know when you order.

Cocktail on arrival, our signature guacamole, some of the best Australian seafood, and prime wagyu beef, not to mention our famous churros and margarita cheesecakes. Full menu available on request.

Our experts guide you through the history, process and flavours of Mexico. Includes 5-6 tequila tastings and 2 traditional chasers of sangrita and verdita. Allow 1-2 hours for the masterclass.

The entry level for opening a restaurant in the Sydney CBD is now more than $1 million, says Dr Sam Prince, owner of Mejico, which swings opens its doors on Thursday, February 21, at 105 Pitt Street.

“People are now jumping on the Mexican bandwagon – in truth it was probably under-represented here,” he says.

Mejico is Prince’s upmarket punt on the cuisine, and he’s lured chef Daniel Schai from Singapore to try and turn Mexican food on its head. Rather than be deterred by the high costs of opening and staffing a restaurant in Australia, Prince believes if you can make it here you can make it anywhere.

“You need at least a million or two. We’ve spent $4 or $5 [million] and the fitout is a lot of that,” Prince says.

The Aztec-style walls and hand-woven pendant lights at Mejico certainly look impressive, but with a rash of Mexican restaurants opening across Sydney, Prince appears late to the Mexican wave. However, the medical doctor and philanthropist has quietly built Zambrero Fresh Mex Grill into a national fast food chain.

“Good operators here should be looking overseas where the running costs are lower. We’re already in talks for New York and Singapore,” he says.