When Zac Makins went to Mexico last year he fell in love with the place. So much so, that it inspired his latest concept restaurant and bar, Mia Margarita.
“It’s about the atmosphere really hitting you when you come into the place,” says Makins, one of three owners of the new two-level Mexican fusion eatery.
Seating 90 people, the restaurant’s lower level serves as a taco and tequila bar, while the upper level includes booth seating for groups. There is also a VIP area suitable for up to 15 people.
“We’ve built an outside structure inside. When you walk in the doors, there’s a staircase and neon lighting… it’s like walking through the streets of Mexico City.
“Then, when you walk upstairs, it’s as though you’re stepping inside one of the buildings.”
Open from 11am until 11pm, seven days a week, Mia Margarita will serve a menu that is intended to complement the beach lifestyle and designed to be shared.
Dishes include one-bite seared tuna tostadas, salt and pepper squid, fried chicken tacos and a whole de-boned barramundi, which Makins says is plated alongside a mango salsa and tortillas “so you can just flake it off and chuck it into the tortilla and eat it.”
There is also the “Trash Can taco”. As the name suggests, the nachos are served in a can, but the real joy is in the presentation: it is served upside down, with the can lifted to reveal a cheesy mound topped with pulled pork, fresh avocado salsa and sour cream.
Desserts include churros and dessert nachos, courtesy of Makins’ other venture, 50SIXONE.
Mia Margarita will open to the public this Saturday, and Makins says he wants it to be the go-to place for people who don’t want to go to a club but still want to go out.
In this vein, the drinks menu features six margaritas – including a mango-flavoured version and a frozen margarita – plus an array of cocktails (think mojitos, palomas and martinis), beers and sangria.
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