Mesa Barrio has firm roots in Catalonian alleyways, Greek tavernas and Italian enoteche. Head Chef, Will Cowan–Lunn has created a dynamic menu formulated through traditional Mediterranean influence and modern technique. Will’s impressive resume includes a Head Chef position at Rockpool Bar and Grill, Melbourne, as well as many hatted restaurants throughout Sydney. The menu at Mesa Barrio emphasizes local produce, most notably, vegetables from Blue Mountains producers First Farm Organics, Epicurean Harvest and fresh fruit and vegetables picked up daily by Vegie Patch in Blackheath. The seafood arrives fresh daily from Fish and Fowl and all meats are free-range from Deli Ham and Crack Willow Farm. The bar has an ever-evolving wine list, representing some of our favourite local producers from the Central Ranges, as well as other great Australian and international vignerons. Also featured are local and international small batch liquor producers, with a strong focus on providing well-crafted cocktails, to match the quality of food. Our ambient space is always filled with good music and lends itself to larger groups. A communal concrete table runs down one side of the restaurant, highlighting the restaurant’s motivation and philosophy, that all food and wine is best shared with friends and familia.
