Previous SlideNext Slide

It’s easy to see why Comedor has been pumping since it opened in July. Set in a century-old warehouse with deep blues and earthy reds framing distressed bricks, its long stone bar is one of the comfiest counters in town. So much elbow room. So much space to get across venue manager Kieran Took’s knock-out margarita riffs.

Chef Alejandro Huerta looks to his grandmother’s Mexican cooking for inspiration, plus Japan and Italy, so you may encounter linguine rich with aged-cheese sauce, or a hefty pork katsu sitting on salsa verde and a bright green blitz of choko.

There’s impeccably crunchy fried chicken with intense chilli jam, and cured snapper crudo sent out in a pool of fermented green apple juice with grapes and toasty furikake.

Persimmon jam and manchego tart is the smart finishing move, super creamy with salty, whipped cheese. The perfect dessert for people who don’t like dessert.