About

Authentic flavors of tamarind, crispy pork, guajillo chilies, avocado leaf, jicama fruit and cactus leap off the savory menu, while Mexican coffee, Single Origin chocolate, pumpkin and hibiscus feature on the dessert menu.

Head Chef Matthew Fitzgerald who joined The Eastern at the beginning of 2012 brings with him extensive local and international experience.
El Topo represents a radical departure for the young chef, who is classically trained and has performed long stints at some of Sydney’s most acclaimed restaurants.

After earning his stripes at Bathers’ Pavilion in the year 2003, Matt worked with Jeremy Bloor at the Harvey Nichols owned Oxo Tower in London and with Brent Savage at the acclaimed Bentley Restaurant and Bar from 2008-2009. He also worked with Christoffer Hruskova at Fig Bistro in London and spent from 2010-2012 back at The Bentley Restaurant & Bar, Surry Hills.

At El Topo today, Fitzgerald uses a fine dining kitchen team to pioneer his own interpretation of modern Mexican.

 

Food

Menu

Snacks

  • Guacamole
    Avocado Salsa $8
  • Salsa Martajada
    Tomato & Chile Salsa $7
  • Ambos (both)
    $12
  • Maiz Carbonizado
    Charred Corn, Pumpkin Seed, Chipotle & Queso Fresco $5
  • Chicharrones
    Crisp Pork Skin & Spices $6
  • Plátanos Fritos
    Fried Plantains & Spices $6
  • Chapulines
    Roast Crickets, Chile , Garlic & Lime $7

Grande

  • Camote Con Huevo Y Frijoles Blancos
    Roast Sweet Potato, Slow Cooked Egg, Pinto Bean & Guajillo $18
  • Pollo En Mole Poblano Y Chayote
    Chicken Breast, Mole Poblano, Chayote Crispy Chickpea $25
  • Panza De Cerdo Con Manchamanteles
    Pork Belly, Mole Manchamanteles & Pickled Pineapple $26
  • Hombro De Cordero Con Mole Coloradito
    Slow Cooked Lamb Shoulder, Mole Coloradito, Charred Zucchini, Pickled Mushroom & Ancho Pecan $29
  • Barbacoa De Costilla De Res
    12 Hour Beef Short Rib, Barbacoa Sauce, PIckled Cabbage & Baby Onion $32

Sides & Salads

  • Frijoles Negros
    Braised Black Turtle Beans & Queso Fresco $5
  • Ejotes Con Epazote
    Saute Green Beans & Epazote $6
  • Zanahoria Bebé Con Mole Negro
    Roast Baby Carrot, Mole Negra, Hazelnut & Crema $9
  • Ensalada De Nopales Y Garbanzos
    Cactus, Chickpea, Corn, Tomato & Parsley $10
  • Tortillas
    Three Plain Tortillas $2
  • El Topo Hot Sauce
    Chipotle (Mild) - Pequin (Medium) - Habanero (Hot) $3 each
  • El Topo Hot Sauce
    All three Sauces $6

Seafood

  • Ceviche De Vierias Con Pepino
    Scallop, Cucumber, Charred Corn, tomato, Chile & Lime $16
  • Ceviche De Pez Real
    Kingfish Ceviche, Achiote, Watermelon, Radish & Fingerlime $16
  • Camarones En Chile Chipotle
    King Prawns, Chipotle, Tomato & Chorizo $19
  • Pescado A La Veracruzana
    Salmon, Sauce Veracruz, Jalapeno & Smoked Potato $25

Quesadilla

  • Queso Y Flor De Calabaza
    Zucchini Flower, Quinoa, Salsa Vierge & Queso Oaxaqueno $15
  • Huitlacoche Y Hongos
    Mexican Truffle, Mushroom, Salsa Verde & Queso Oaxaqueno $15

Postres / Dessert

  • Las Nieves
    Three Scoops Housemade Ice Cream Pineapple, Orange & Spiced Guava $6
  • Chongos Zamoranos
    Warm Caramel Pineapple & Custard, Macadamia Banana & Burnt Milk Ice Cream $10
  • Tarta De Queso Con Mango
    Baked Cheesecake, Mango Marshmallow, Mango Crisp & Roast Cocoa Nibs $10
  • Buñuelos Con Chocolate*
    Mexican Doughnuts & Chocolate Sauce $12
  • Flan Roto De Coco Con Chocolate Y Cajeta
    Smashed Flan Of Coconut, Single Origin Mexican Chocolate Hazelnut & Goats Milk Caramel $14

Taco

  • Taco De Cochinita Pibil
    Roast Annatto Pork, Radish & Pickle Onion $6
  • Taco De Pollo En Amarillo
    Chicken, Mole Amarillo, Corn Salsa & Piquin Sauce $6
  • Taco De Cordero
    Slow Cooked Lamb, Cucumber & Fried Chile Salsa $6
  • Taco De Pescado Frito
    Fried Gemfish, Pickled Cabbage & Chipotle Mayo $7
  • Taco De Jaibas Y Jalapeno
    Soft Shell Crab, Mulato Mayo, Jalapeno & Cactus Salsa $8

Set menu UNO

$37 per head
Designed to be shared by the whole table

TOTOPOS (TORTILLA CHIPS)
guacamole and salsa martajada

MAIZ CARBONIZADO
charred corn, pumpkin seed, chipotle & queso fresco

CEVICHE DE VIERIAS CON PEPINO
scallop, cucumber, charred corn, radish, chile & lime

HUITLACOCHE Y HONGOS
mexican truffle, mushroom, salsa verde & queso
oaxaqueno quesadilla

PESCADO A LA VERACRUZANA
salmon, sauce veracruz, jalapeno & smoked potato

Dessert option can be added for $5 per head

*All dishes are gluten free, with the exception of dishes marked with an asterisk

Set menu DOS

$44 per head
Designed to be shared by the whole table

TOTOPOS (TORTILLA CHIPS)
guacamole and avocado salsa

TACO DE JAIBAS Y JALAPENO
Soft Shell Crab, Mulato Mayo, Jalapeno & Cactus Salsa

TACO DE COCHINITA PIBIL
Roast Annatto Pork, Radish & Pickle Onion

CAMARONES EN CHILE CHIPOTLE
King Prawns, Chipotle & Chorizo

HOMBRO DE CORDERO CON MOLE COLORADITO*
slow cooked lamb shoulder, mole coloradito, charred zucchini, pickled
mushroom & ancho pecan

BUÑUELOS CON CHOCOLATE *
Mexican doughnuts & chocolate sauce

Dessert option can be added for $5 per head

*All dishes are gluten free, with the exception of dishes marked with an asterisk

Set menu TRES

$52 per head
Designed to be shared by the whole table

TOTOPOS (TORTILLA CHIPS)
guacamole and avocado salsa

CEVICHE DE PEZ REAL
kingfish ceviche, achiote, watermelon, radish & fingerlime

MAIZ CARBONIZADO
Charred corn, pumpkin seed, chipotle & queso fresco

QUESO Y FLOR DE CALABAZA
zucchini flower, quinoa, salsa vierge & queso oaxaqueno quesadilla

BARBACOA DE COSTILLA DE RES
12 Hour Beef Short Rib, Pickle Cabbage & Baby Onion
W/tortillas

FLAN ROTO DE COCO CON CHOCOLATE Y CAJETA
smashed flat of coconut, single orgin Mexican chocolate hazelnut &
goats milk caramel

BUÑUELOS CON CHOCOLATE *
Mexican doughnuts & chocolate sauce

*All dishes are gluten free, with the exception of dishes marked with an asterisk

Drinks

All wines, imported beer, white spirits, cocktails and non-alcoholic beverages have been carefully sourced to complement Chef Matt Fitzgerald’s modern South-West Mexican menu.

downlaod drinks memu

Whats On

Press

Time Out Sydney

Date: 17-07-2013

"Throw in some street urchins and a couple of cheeky dogs at this delicious new restaurant and you’re in Mexico" Read more

Sunday Telegraph

Date: 30-06-2013

"Jiminy crickets! It may not be haute cuisine but food-trend forecasters say it's the future!" Read more

Good Food

Date: 05-02-2013

"Sydney may be gearing up for Chinese New Year but Mexican remains our obsession. With the number of places opening, we will soon be more Mexican than Mexico – apart from the fact that our Mexican places tend to be a more Anglicised, yuppified, stylised form of the original. And so, welcome to El Topo.
" Read more

Reservations

To make a reservation at El Topo please email reservations@eltopo.com.au or phone (02) 9387 7828

Bookings not taken for groups under 4 persons

Make a reservation

Opening Hours

Monday

Drinks – 4pm – Late
Dinner – 6pm – 10pm

Tuesday-Sunday

Drinks – 12pm – Late
Lunch – 12pm – 3pm
Dinner – 6pm – 10pm

Contact

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Join Our Team

We are always looking for experienced staff,  whether it’s management, administration, gaming, bar, kitchen or wait Staff do send your CV through to us and we shall keep on file.

Please submit your CV and a recent photograph to recruitment@theeastern.com.au

For any other enquiries please fill out the above form.

Functions

Whether you’re looking to host an intimate sit down dinner or an elaborate stand up soirée El Topo Restaurant has unrivalled function facilities to make every occasion memorable. Excellent hospitality service coupled with authentic Mexican food and an extensive Tequila list means all celebrations are done so in proper Mexican style!

With comprehensive catering options, groups from 15 – 300 can choose from carefully designed set and canapé menus for their party. There are a variety of function spaces from the Private Dining Room, to The Terrace or the entire restaurant exclusively. El Topo restaurant boasts an exceptional atmosphere and contagious energy that will make all functions unforgettable.

For all function enquiries please contact our Events and Marketing Coordinator