After satisfying Melburnian’s Mexican cravings for almost a decade now, Mamasita is excited to welcome new head chef Martin Zozaya. Hailing from Mexico, Martin comes with a wealth of knowledge having run kitchens in Mexico City, his hometown, as well as successful stints in Buenos Aires and Madrid.
Channeling a host of innovative ideas Martin will share new inspiring flavours with a reinvigorated Mamasita menu. Diners can expect the likes of Handmade Burrata with dark mole, almonds, baby corn, puffed rice, as well as Macadamia and Cashew Nut Chorizo Tostada with cashew crema and pico de gallo, and Shellfish Tostada with cured mussels, minced prawns and salmon, ‘Acapulco coctel’ sauce and guacamole. From the Familia menu guests can enjoy Seared Ocean Trout, prawns, calamari with confit cascabel mojo (pictured below); Chicken a la Veracruzana with stewed tomato, olive, capers, chile de agua, as well as Beef Shortrib, chiles toreados and arbol chimichurri.
Mamasita co-owner, Nick Peters said: “Martin has a knack with seafood and as we head into the colder weather there’s a good mix of hearty braised, roasted and chargrilled dishes too. Martin’s inherent understanding of Mexican ingredients, techniques and dishes is the perfect fit for what we continue to endeavour to provide for our beloved guests – a modern take on Mexican cuisine, suited to Melbourne.”
Striving for excellence, Mamasita has also invested significantly into a refurb, replacing floors, adding a long overdue acoustic ceiling installation and refitting the kitchen, fostering a warm and ambient dining experience that feels all the more refined. For those who love a Mexican feast that doesn’t hit the wallet too hard, Mamasita has also launched retro pricing that’s too good to miss. With their Feed me banquet menu reverting back to its original price from 2010 diners can treat themselves for only $49pp, running until the end of April (excl. public holidays).
As always, the menu can be washed down with delicious cocktails, including the Cucumber Jalapeño – Tapatío blanco, cucumber, jalapeño, chilli salt rim, or the Mama Margarita – Herradura plata, Pierre Ferrand curaçao, agave, lime, salt, and a cerveza or two.
Level 1/ 11 Collins Street