Carbon Mexican: Agave Cocktails & Wood-Fired Cuisine Comes to Bondi

Carbon, a new Mexican restaurant from the chefs and owners of Taqiza in Bondi brings agave cocktails and charcoal and wood-fired cuisine to Bondi.

Carbon Mexican

Occupying the former location of the Rum Diaries, Carbòn Mexican is the new venture from chefs and owners Pablo Galindo Vargas (Taqiza, Rojo Rocket, Mr Moustache, Los Vida) and Liber Osorio.

Carbòn means charcoal in Spanish and the focus is on wood-fired cooking of fresh produce using traditional Latin American “parrilla” grilling techniques.

Carbon Mexican, The Bar

The venue still retains some of the decor from the days of the Rum Diaries, dark wood panelling, a bar bathed in yellow lighting, a chandelier and mirror but the food and drink offerings are as Mexican as the owners.

Carbon Mexican Cocktail Menu

Complementing the Mexican theme is a solid cocktail list by Bar Manager Brett Harris, formerly of the legendary Cafe Pacifico, Mr Moustache, Fino Par, Button Bar, Bar Patron – just to name a few. He has recently joined Carbon Mexican and is also responsible for running the bar at sister venue, Taqiza.

Brett Harris, Bar Manager

“I am bringing my passion for everything agave to this venue,” says Brett Harris. “I love agave spirits and believe in the people, the culture and where its from.”

As for his cocktail list, “I love serious cocktails, but I want to make seriously fun cocktails, well thought out, well-balanced fun drinks.” He likes to stir things up a little, making fun drinks so people can have a laugh with the cocktails they know. Or as he puts it, “I just want to make sh%$ fun!”

Classic Margarita

You’ll certainly find a range of Margaritas such as the Classic Margarita shown above with Ocho blanco tequila, lime juice, Cointreau, syrup as well as Tommy’s, Jalapeno, Frozen Coconut and others to fit the mood.

Negroni & Agave

The classic Negroni goes by the way of Mexico with Negroni & Agave, made with hibiscus tea infused Ocho Tequila, Vermut, Agave, Campari and Mezcal Float. It’s fresh and bright with a medley of agave and hibiscus notes and a touch of smoke from the mezcal.

Smoke, Sour & Sweeeet

Smoke, Sour & Sweeeet may present like a simple cocktail but the combination of tequila, mezcal, suze, citric acid, sugar and saline spray hits all the right notes. It’s elegant to sip at the start (then order another), and makes a delicious accompaniment to seafood dishes. The cocktail balances smoke, sour and sweet with a hint of salt that binds and enhances all the flavours.

Gringo’s Sangria

An example of a playful combination is Gringo’s Sangria, a mix of Mezcal, Shiraz wine, agave and a house made blue and blackberry sherbet. It’s nothing that you would expect from a regular sangria. The flavours are fun to decipher and you could swear there is cacao among the mix.

Expresso del Maguey

Another drink that challenges the norm is Expresso del Maguey, Harris’ take on the popular Espresso Martini with no coffee. Tequila, mezcal and agave are combined with a Porter reduction, and agave and coffee bean syrup made in-house. The drink is sensational and retains its depth of flavour and foam till the end. As the it warms in the glass, aromas of the Porter come to the fore. The cocktail delivers a rich, flavour sensation and is a must-have.

Aside from cocktails, beer and wine on the drinks list, you’ll find an impressive range of tequila and mezcal with premium brands such as Tequila Ocho, Tequila Fortaleza, Derrumbes Mezcal and Don Fulano well worth exploring.

Carbon Mexican Food Menu

When it comes to the food, co-owner and chef Liber Osorio has created a menu that’s designed to be shared, along with a range of entrees, tacos and main meals.

Kingfish Ceviche

Entrees include the Kingfish Ceviche with guajillo chilli infusion, citrus juices, onion, coriander, cucumber and avocado. The vibrant dish delivers a good measure of heat balanced by the creaminess, and if you were to pair it with a cocktail, the Margarita goes down like a dream.

Grilled Street Corn

Also from the entrees is the beautifully presented Grilled Street Corn. Sink you teeth into the lovely charred flavours of the corn with spicy ancho adobo mayo, lime, fresco cheese, tajin, topped with crunchy shallots.

The highlight of the menu at Carbon Mexican is the MYOT or ‘Make Your Own Tacos’ from the Woodfire Menu served with nixtamal corn tortillas.

Whole Market Fish – Rainbow Trout

Feast your eyes on the Rainbow Trout with a la brasas sauce and avocado salsa with sides of Mexican Red Rice and Mexican Pickles, and start building your own tacos. The fish is beautifully cooked, moist and full of flavour, awaiting your personal combination.

Birria Short Ribs

Meat lovers would enjoy the Birria Short Ribs with Jalisco style adobo, pickled onions and coriander – taco style. This generous serve for two is rich and tasty with the meat falling off the bone.

Fried Semolina

For dessert, the Fried Semolina is well worth ordering and is one of chef’s childhood dishes. The fried semolina is light yet textural, not overly sweet and comes with Pandan ice cream and rioja wine caviar (tapioca).

Mezcal and Chocolate