On Saturday night I joined a bunch of fabulous ladies for dinner at recently opened Tequila Mockingbird. This Latin themed bar and restaurant was buzzing the whole evening and I was thankful we were seated in the quieter area towards the back of the restaurant!
The menu is a rather eclectic mix of large and small sharing plates as well as mains from the grill. I have to admit that I assumed it was going to be Mexican with Tequila in the name but the food is much more Spanish (croquettes, patatas bravas, paella) and South American (all grilled meals are served with chimichurri sauce).
I struggled to choose from the menu as nothing was really jumping out at me but finally went with slowed cooked Wakanui Rump Steak which was served with watercress and honey roasted sweet potatoes. The meat was lovely and tender and the chimichurri sauce was full of flavour.
The menu is a little confused but the atmosphere and interior made up for it. With a bit of tweaking I’m sure the food will be improved and will keep the large number of initial patrons returning.
Chimichurri or Chimmichurri is a sauce used for grilled meat. It is originally from Argentina. Make your own with this easy recipe:
- small bunch parsley, roughly chopped
- ½ tsp oregano, fresh or dried
- 2 garlic cloves
- 1 shallot, chopped
- ½ tsp chilli flakes
- 2½ tbsp olive oil
- juice ½ lemon
- 2 tsp red wine vinegar
To make the chimichurri, blitz the parsley, oregano, garlic, shallot and chilli flakes in a food processor or chop very finely by hand. Add 2 tbsp of the olive oil, the lemon juice, vinegar and some seasoning, and pulse to combine everything to a saucy consistency.