Sitting in the clutch of shops at the centre of breezy Freshwater,this white-brick,warm-hued Mexican bar and restaurant feels as quintessentially coastal as the waves washing the shoreline mere blocks away.
Plates are easy to like:tacos that offset slow-cooked pork with chicharron crunch and lime juice,say,or a tostada loaded with smoked barramundi and avocado crowned with orbs of scallop.
Order the confit mushrooms and the accompanying sauce is a fresh take on the moles more commonly found in Sydney – this one’s white,and humming with almonds,peach and pecans.
It would be remiss not to consider sipping something from the long list of tequila and mezcal,while a wobbly flan is as smooth and golden as the best of beach evenings. NB:Book ahead,even mid week – the locals (here,and at the Avalon outpost) are big fans.