Mercado is about the revival of the old mixed with the new. Chef, Jason Dean’s passion for food derives directly from a love of reviving forgotten kitchen skills. Through whole animal butchery, meat curing, bread baking & preserving we aim to continue these traditions by hand with a great respect to the way cooking was and how we can use each method in the modern kitchen.
We work with many small farmers, growers and producers to source the finest ingredients. These tireless people work as we do with the love and care for producing only the best. Just like in a market place our menu changes from week to week. Our Spanish/Moorish influenced menu is designed to share and is complemented by our Spanish-wine list.
Video Credit: Vittoria Coffee Image Credit: Mercado's Facebook Page
Comments
At our restaurant we specialise in dry ageing which is the process where large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It's a process that not only helps the steak develop flavor, but also makes it far more tender than it would be completely fresh.
