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Marisol Cantina
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12:30 · Midday sun

Everything here met the fire this morning.

The menu moves with the season and whatever the boats bring in, so a plate or two will change between your last visit and your next. What never changes is the way it's cooked: corn ground and pressed at dawn, seafood landed off our coast, one wood grill doing the heavy lifting. Pick a few small plates, one big thing off the grill, something green, and a mezcal to finish.

Prices are per plate unless noted. Vegetarian and gluten-free options sit in every section. Ask your server about the day's catch and we'll tell you what just landed.

Small plates

Made for the middle of the table. Order three or four and keep them coming.

  • Heirloom-corn esquites

    Sweet charred corn off the cob, our own masa-table corn, with chilli, lime, and aged cotija.

    $14

  • Kingfish tostada

    Raw kingfish on a crisp masa tostada, green-chilli aguachile, avocado, pickled shallot.

    $18

  • Masa tacos, pressed at 6am

    Three soft hand-made tortillas, slow-grilled fish, pickled habanero, coriander, a squeeze of lime.

    $19

  • Charred-leek quesadilla

    Hand-pressed tortilla folded over melted Oaxaca-style cheese, charred leek, and salsa verde. Vegetarian.

    $16

  • Scallops, brown butter & lime

    Plump scallops seared hard over coals, nut-brown butter, burnt lime, a little dried chilli.

    $24
The wood grill at peak fire, split oak collapsing into incandescent coals with smoke and sparks rising.

The fire · lit at dawn

From the grill

One wood fire, jarrah and red gum, lit before sunrise. This is what it was built for.

  • Wood-grilled snapper

    Whole, off the dawn grill, with charred lime, salsa macha, and a smear of burnt-onion crema. For one to share, or one who's very hungry.

    $42

  • Grilled prawns, agave butter

    Head-on, blistered over coals, dripping with mezcal-agave butter and sea salt. Eat with your hands.

    $26

  • Smoked octopus

    Charred tender over white-bean purée, smoked paprika oil, and a fistful of herbs from the back garden.

    $28

  • Coal-roasted market fish

    Whatever's freshest off the boats, grilled over the coals with green salsa and lime. Ask for today's.

    market price

  • Fire-grilled lamb barbacoa

    Slow over the fire until it falls, smoky chilli adobo, warm tortillas to wrap it in.

    $34

  • Charred cauliflower al pastor

    A whole head over the coals, pineapple-chilli glaze, pepitas, herbs. The grill plate for the table's vegetarian. Vegan on request.

    $24

Sides & greens

What goes alongside the fire. Order one or two for the table.

  • Charred greens, garlic & lime

    Seasonal greens hit hard by the fire, lime, toasted garlic, sea salt. Vegan.

    $12

  • Black beans, smoke & epazote

    Slow-cooked over the fire's edge with epazote and a little chilli. Vegetarian.

    $11

  • Tomato & avocado, dawn herbs

    Ripe tomato, avocado, herbs from the back garden, a slick of good oil. Vegan, gluten-free.

    $13

  • A basket of warm tortillas

    Pressed this morning, off the comal, wrapped warm. The thing you'll order a second basket of.

    $7

18:30 · Dusk

Mezcal & agave bar

When the fire's done its work, this is where the evening goes. Sipped neat, the way it's meant to be, or built into something long and cold.

  • Mezcal flight (three pours)

    Three small pours across the agave family, from soft and grassy to deep and smoky. Our server walks you through them.

    $28

  • Mezcal, by the pour

    A rotating shelf of single-village mezcals. Tell us what you like and we'll find your one.

    from $14

  • Tommy's margarita

    Tequila, fresh lime, a touch of agave. Nothing else. The way it should be.

    $19

  • Smoked paloma

    Mezcal, grapefruit, lime, a salt rim with a little chilli. Long, cold, and built for the terrace.

    $20

  • Agua fresca of the day

    Whatever the kitchen pressed this morning. No alcohol, all refreshment.

    $8

Sat & Sun, from noon

Weekend long lunch

Saturday & Sunday, from noon. The whole point of a weekend.

The long lunch, hand to the table

A four-course feast that starts at noon and finishes whenever you do. Small plates, something straight off the grill, sides for the middle, and a sweet finish, all brought out hand to the table. Best booked for a table that likes to linger. Tell us about allergies and the kitchen cooks around them.

The long lunch is booked ahead, not walk-in. Reserve your table and tell us the occasion, and we'll set it the way it should be.

$75 per person

Book a table

18:30 · Dusk

Weekends and long-lunch tables fill first. Book ahead and tell us about any allergies, and the kitchen will have it sorted before you sit down.

Book a table

Big group or a celebration? Email hola@marisolcantina.com.au and we'll set the long table.