Julio's is popping up poolside at Bannisters Port Stephens this summer and bringing with it the flavours of Mexico.
The Terrace Bar next to the venue's stunning infinity pool is being transformed into a Mexican-inspired bar and restaurant that will showcase Port Stephens' local seafood and produce through Mexican techniques and flavours. It's all happening from November 6.
Head chef Mitch Turner has worked alongside Stein for more than a decade. His Mexican-inspired menu at Julio's explores traditional dishes from Mexican regions including Tulum, the Baja Coastline and Mexico City, with a focus on seafood, barbecued meats and tortillas.
The drinks list has been curated by Karenza May and includes Mexican beers, wines and cocktails featuring a variety of high quality mezcals.
Read more:Rick Stein seafood is the icing on the cake at Bannisters Port Stephens
"I think, like a lot of people, I have fond memories of a classic Australian Mexican meal at the family table but these days I am into the unique and varied flavours that are so far removed from my first encounter," Turner explained.
"I love the perceived simplicity - but it's far from it.
"The simple taco can be elevated to pure deliciousness with all the care taken to press and cook the fresh corn tortillas and to match the perfect salsa to the tacos hero piece. It's been an incredible deep dive into the history of Mexican cuisine for me."
In the process of designing the menu, Turner discovered new cooking techniques and flavour combinations which he is excited to share with diners.
Smaller dishes will include esquites con topos (Mexican street corn salad served with fried corn tortilla); ceviche verde de pescado (market fish ceviche with tomatillos, jalapenos and avocado); and chiles rellenos con queso (grilled and fried poblano chillies stuffed with Mexican cheese).
For something more substantial, there's the carne asada (chargrilled steak with chimichurri); the pescado en mone (fish and fragrant greens wrapped in banana leaf with salsa cilantro); or the barbacoa de pollo (barbequed free-range chicken with charred spring onions and salsa morita).
Read more:Seafood odyssey starts at the Bay
"I have seen and tasted food I have never come across before by opening ourselves up to this new adventure," Turner said.
"I am floored by the variety and depth of flavour that comes from the Mexican pantry staples. The dried chillies, whether smoked or left to naturally sun dry, add a sweet, smoked and fruity flavour and I can't believe I've not experienced it before.
"We've then drawn inspiration from what we can source locally, whether that be our yellowfin tuna or our zucchinis, and paired them with the flavours of Mexico.
"Most of the dishes on the menu will come from the far eastern point of the Yucatan with its flavours of citrus and achiote, through to the central state of Hidalgo where a melody of dried and roasted chillies create a deep, smoky marinade perfect for barbequing chicken."
Julio's will be open seven nights, 5.30pm to 9pm, at 147 Soldiers Point Road, Soldiers Point.
Read more:Rick Stein and bannisters makes for a delicious weekend away
.png?w=600)
