Our menu showcases a different take on Mexican cuisine, working with complexities from traditional cooking and curing practices mixed with modern techniques to create beautifully executed dishes, focusing on using Mexican & Australian Native ingredients.
Our drink list showcases an extensive list of Tequila & Mezcals, as well as exciting seasonal cocktails and a beautiful selection of wines from around the globe to compliment our food.
Our kitchen is open 12pm – 3pm | 5pm – late
BANQUET MENU
Our share menus are a great way to bring friends & family together and to discover some of Alegre’s best dishes with the option to choose from our Experience or Signature share menu. Both share menus are for a minimum of 2 guests and requires the whole table to dine on the same menu. All the dishes are designed to be shared and will be portioned accordingly to the amount of guests.
BOTTOMLESS MENU
Kick off your weekend with our bottomless lunch, available every Saturday and Sunday!
Indulge in a delicious 6-dish shared menu and 90 minutes of bottomless drinks, all while enjoying live DJ tunes
starting from 12pm – 2pm.
Until November 26th our Bottomless Lunch is also available on weekdays, and reopens on the 2nd of January.
Our menu showcases a different take on Mexican cuisine, working with complexities from traditional cooking and curing practices mixed with modern techniques to create beautifully executed dishes, focusing on using Mexican & Australian Native ingredients.
Our drink list showcases an extensive list of Tequila & Mezcals, as well as exciting seasonal cocktails and a beautiful selection of wines from around the globe to compliment our food.
Our kitchen is open 12pm – 3pm | 5pm – late
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BUEN PROVECHO
Molcajete guacamole, candied jalapeño, chunky salsa roja, coriander ~ served w. corn chips (gf, df, nf, v, ve) | 21
Charred sweet corn dip, pickled jalapeño, chipotle mayo, smoked paprika, coriander
& lemon juice ~ served w. corn chips
(gf, df, nf, v, ve) | 19
Oven grilled haloumi, guajillo & miso butter, agave reduction, pepita chilli ash, chives (gf, nf, v) | 28
Jack’s Creek MB4+ tri-tip skewer, grilled eggplant, beef jus, herb mayo, smoked chimichurri & mixed mustard (gf, df, nf)
| 17ea
Grilled bone marrow topped w. spiced tortilla ash sauce, yuzu mayo, amarillo chilli emulsion, finely sliced jalapeño ~ served w. charred tostadas (gf, df, nf) | 30
CRUDO
Freshly shucked Sydney Rock oysters (A);
* Natural w. lemon wedge (gf, df, nf) | 6.5ea (3pcs min)
* Margarita w. chilli lime granita & finger lime (gf, df, nf) | 6.5ea (3pcs min)
* Agave & ponzu vinaigrette w. finger lime (gf, df, nf) | 6.5ea (3pcs min)
Cactus aguachile w. citrus-cured cactus, baby heirloom tomatoes, Spanish onion, charred avocado, micro coriander
(gf, df, nf, v, ve) | 32
Scallop verde w. yuzu leche de tigre, compressed green grapes, jalapeño, kiwi, finger lime, bonito flakes, confit garlic oil (gf, df, nf) (I) | 3pcs 31, add extra pc +10
Clásico ceviche, cured kingfish, smoked leche de tigre, heirloom tomato, cucumber, torched avocado, onion, crispy corn, green oil (gf, df, nf) (A) | 34
Campechana tostada w. citrus-compressed octopus & prawns, jalapeño aioli, smoky guajillo oil, baby heirloom tomatoes, Spanish onion, cured cucumber (gf, df, nf) (M)
| 2pcs 34, add extra pc +13
Tuna carpaccio w. salsa macha, house-made ponzu, pickled eschalots, capers, salted cucumber, kosho-yuzu mayo & taro chips (gf, df, nf) (I) | 36
Passionfruit salmon ceviche w. citrus vinaigrette, avocado, capers, eschalots, cayenne chilli, herb oil, salmon roe & sweet potato chips (gf, df, nf) (A) | 38
TACOS
Kimbara wagyu rib-eye MB5+ w. avocado, salsa verde, crispy mozzarella & quemada, charred & pickled onions, coriander
(gf, nf, dfo) | 21
Authentic lamb birria, melted cheese, morita salsa, fresh onion, coriander & consommé (gf, nf, dfo) | 16
Street-style chicken carnita w. salsa verde, fresh guacamole, cured onion, fresh pineapple, coriander (gf, df, nf) | 15
Nixtamal corn masa-battered baja style fish, chipotle mayo, tobiko, pico de gallo, avocado (gf, df, nf) (I) | 16
Gobernador w. ajillo-marinated prawns, pickled cabbage, crispy cheese, jalapeño mayo, crispy shallots (gf, nf, dfo) | 16
Masa-battered eggplant, apple cabbage, green mayo, grilled capsicum & confit garlic salsa (gf, df, v, ve) | 15
AL CARBON
Premium wagyu tomahawk Tajima MB6+
– 1kg minimum (allow 30min) | 100g – 20
Premium 1kg T-Bone ‘Cauvel Citrus fed wagyu’ MB7+ | 240
Premium 500g Bone-In striploin ‘Chauvel citrus fed wagyu’ MB7+ | 130
Premium 250g Chuck Tail Flap ‘Chauvel citrus fed wagyu’ MB7+ | 90
”All our premium steaks are served w. our guajillo-miso butter, smoked chimichurri,
mixed mild mustard, jus & fresh lime
(gf, nf, dfo)”
300g Cape Grim striploin MB4+ w. mole madre, fresh lime (gf, df, nf) | 80
300g Cape Grim striploin MB2+ w. mole madre, fresh lime (gf, df, nf) | 70
Murray Cod w. guajillo jus, green & red peppercorns, crispy capers, burnt apple purée, fresh jalapeño & mint salad
(gf, df, nf) (A) | 68
Mayan-spiced Skull Island tiger prawns w. chipotle Mayan sauce, chunky salsa verde, fresh lemon (gf, nf, dfo) (A)
| 5pcs 52, add extra pc +11
Chargrilled octopus w. pepper-infused reduction, leek crema, confit leek (gf, nf) (A) | 59
Red mojo Bannockburn chicken w. red mojo, verde salsa, herb salad (gf, df, nf) | 52
Lamb barbacoa, 14-hour slow-cooked lamb shoulder, barbacoa sauce, house pickles & salsas taqueras ~ served w. fresh tortillas (gf, df, nf) | 59
Adobo rojo fire roasted lamb rack (Great Southern pasture fed)w. roasted celeriac purée, jalapeño labneh & pepita chilli ash (gf, df, nf) | 3pcs 48, 6pcs 96
Grilled butternut pumpkin served w. mole madre, smoked chimichurri, caramelised pepitas, fresh mint salad (gf, df, nf, v, ve)
| 38
ACOMPANANTES
Truffle fries w. mixed spices, manchego cheese, chives, truffle oil & chipotle mayo (gf, nf, dfo, v, veo) | 16
Chargrilled corn w. black garlic & spicy truffle mayo, manchego cheese, chives
(gf, nf, v, veo) | 18
Chargrilled broccolini served w. roasted cauliflower purée, spiced dressing, roasted pepitas (gf, df, nf, v, ve) | 18
Roasted kipfler potatoes, guajillo oil & smoked cheese sauce
(gf, nf, dfo, v, veo) | 18
Ensalada verde w. lechuga, green beans, sliced onion, compressed watermelon, radish, charred jalapeño dressing, queso fresco (gf, nf, dfo, v, veo) | 18
POSTRE
Deconstructed corn Cheesecake w.corn ice-cream, corn husk meringue (gf, nf, v) | 21
Spiced chocolate mousse w. coffee-soaked biscuit, miso-corn butter, cacao soil, Mexican vanilla bean ice cream, sprinkle of orange salt (gf, nf, v) | 22
White chocolate custard, finished w. silky caramel, served w. mango foam
(gf, nf, v) | 22
Ancient churro filled w. a blend of cheeses, served w. chocolate mousse & a drizzle of truffle oil (nf, v) | 22
Carlota Cake w. creamy lime-infused Maria biscuits, lemon curd, lime zest (nf, v) | 22
Coconut sorbet w. coconut tapioca, coconut crisps, chocolate salsa (gf, df, nf, v, ve) | 19
Please advise of any allergies to your waiter as not all ingredients are listed.
(gf – gluten free, df – dairy free, nf – nut free, v – vegetarian, ve – vegan, dfo – can be made dairy free, nfo, can be made nut free)
Australian (A) | Imported (I) | Mixed Origin (M)
EXPERIENCE SHARED BANQUET MENU
Charred sweet corn dip, pickled jalapeño, chipotle mayo, smoked paprika, coriander & lemon juice ~ served w. corn chips (gf, df, nf, v, ve)
o o o
Oyster w. agave & ponzu vinaigrette, finger lime (gf, df, nf) (A)
Campechana tostada w. citrus-compressed octopus & prawns, jalapeño aioli, smoky guajillo oil, baby heirloom tomatoes, Spanish onion, cured cucumber (gf, df, nf) (M)
o o o
Street-style chicken carnita taco w. salsa verde, fresh guacamole, cured onion, fresh pineapple, coriander (gf, df, nf)
o o o
Mayan-spiced Skull Island tiger prawn w. chipotle Mayan sauce, chunky salsa verde, fresh lemon (gf, nf, dfo) (A)
Cape Grim striploin MB4+ w. mole madre (gf, df, nf)
Roasted kipfler potatoes, guajillo oil & smoked cheese sauce (gf, nf, dfo, v)
o o o
Carlota cake, creamy lime-infused maria biscuits, lemon curd, lime zest (nf, v)
SIGNATURE SHARED BANQUET MENU
Molcajete guacamole, candied jalapeño, chunky salsa roja, coriander ~ served w. corn chips (gf, df, nf, v, ve)
o o o
Scallop verde w. yuzu leche de tigre, compressed green grapes, jalapeño, kiwi, finger lime, bonito flakes, confit garlic oil (gf, df, nf) (I)
Tuna sashimi tostada w. salsa macha, ponzu, pickled eschalots, capers, salted cucumber, koshu-yuzu mayo (gf, df, nf) (I)
o o o
Authentic lamb birria taco, morita salsa, fresh onion, coriander (gf, df, nf)
Street-style chicken carnita taco w. salsa verde, fresh guacamole, cured onion, fresh pineapple, coriander (gf, df, nf)
o o o
Mayan-spiced Skull Island tiger prawn w. chipotle Mayan sauce, chunky salsa verde, fresh lemon (gf, nf, dfo) (A)
Premium Chauvel citrus-fed wagyu MB7+ chuck tail flap w. mole madre (gf, df, nf)
Roasted kipfler potatoes, guajillo oil & smoked cheese sauce (gf, nf, dfo, v)
Ensalada verde w. lechuga, green beans, sliced onion, compressed watermelon, radish, charred jalapeño dressing, queso fresco (gf, nf, dfo, v, veo)
o o o
White chocolate custard w. silky caramel, served w. mango foam (gf, nf, v)
CHEF’S SELECTION SHARED BANQUET MENU
Molcajete guacamole, candied jalapeno, chunky salsa roja, coriander ~ served w. corn chips (gf, df, nf, v, ve)
o o o
Margarita oyster w. chilli lime granita & finger lime (gf, df, nf) (A)
Clásico ceviche, cured kingfish, smoked leche de tigre, heirloom tomato, cucumber, torched avocado, onion, crispy corn, green oil (gf, df, nf) (A)
Oven grilled haloumi, guajillo & miso butter, agave reduction, pepita chilli ash, chives (gf, nf, v)
o o o
Nixtamal corn masa-battered baja style fish taco, chipotle mayo, tobiko, pico de gallo, avocado (gf, df, nf) (I)
Street-style chicken carnita taco w. salsa verde, fresh guacamole, cured onion, fresh pineapple, coriander (gf, df, nf)
o o o
Lamb barbacoa, 14-hour slow-cooked lamb shoulder, barbacoa sauce, house pickles & taquero salsas ~ served w. fresh tortillas (gf, df, nf)
Red mojo Bannockburn chicken w. red mojo, verde salsa, herb salad (gf, df, nf)
Char-grilled broccolini served w. roasted cauliflower purée, spiced dressing, roasted pepitas (gf, df, nf, v, ve)
Roasted kipfler potatoes, guajillo oil & smoked cheese sauce (gf, nf, dfo, v)
o o o
Deconstructed corn cheesecake w. corn ice-cream, corn husk meringue (gf, nf, v)
SIGNATURE COCKTAILS
TEMPTATION
Four Pillars Dry Gin, Bénédictine herbal liqueur, cold-pressed cucumber juice, house-made rosemary syrup & fresh lime juice (contains egg white) | 26
PARAISO SOUR
Belvedere Vodka, Licor 43, guava syrup, mango & lemon juice (contains egg white) | 27
AÑEJO RITUAL
El Tequileño Añejo, Nixta corn liqueur, agave syrup, Australian and Fee Brothers Old Fashioned aromatic bitters, smoked at the table | 32
SIGNATURE MARGARITAS
ALEGRE CARAJILLO
El Tequileño Blanco, Licor 43 liqueur, Tia Maria liqueur, espresso shot & vanilla cream float | 26
SOL DE TULUM
El Tequileño Blanco, Aperol, fresh lime juice, pineapple juice, fresh passionfruit, agave & Australian bitters | 25
CONCHAS CHINAS
El Tequileño Blanco, Massenez chilli liqueur, orange & guava juice, fresh passionfruit, agave syrup | 25
COCO FRESITA
1800 Coconut Tequila, house-made strawberry purée & freshly squeezed lime juice | 26
FLOR DE PIÑA
El Tequileño Blanco, Vedrenne triple sec, freshly squeezed lime juice, pineapple juice & house-made hibiscus syrup | 25
SIGNATURE MARGARITA FLIGHT
A taste of Conchas Chinas, Sol de Tulum, Coco Fresita & Flor de Piña (45ml each) | 39
CLASSIC MARGARITA
MARGARITA
El Tequileno blanco, Cointreau & lime juice | 24
PALOMA
El Tequileno blanco, lime juice & grapefruit soda | 24
TO SHARE
HIBISCUS SANGRIA
Delightful marriage of fruity red wine w. a touch of brandy & Triple Sec, infused w. tart hibiscus, spices & fresh fruits (serves 3-4 people) | 42
VIDA DE LA FIESTA
Don Julio Reposado, Chinola mango liqueur, blueberry syrup, fresh passionfruit, freshly squeezed lime juice, coconut milk,
topped w. Fever Tree Pink Grapefruit soda (serves 3-4 people) | 110
Upgrade to Clase Azul Reposado +135
MOCKTAILS
CHARRED MANGO
Sammy Piquant non-alcoholic smoky agave spirit, mango syrup, freshly squeezed lime juice | 19
TROPICAL SUNSET
Blend of pineapple, guava & lemon juice, fresh passionfruit & house-made strawberry puree | 18
GUAVA MIRAGE
Guava syrup and juice, topped w. alcohol-free sparkling wine | 19
LA COQUETA
House-made strawberry purée, Monin coconut syrup, fresh lime juice, topped w. soda | 18
Alegre Bar and Dining Menu – Authentic Mexican Cuisine in Sydney CBD
Explore the vibrant flavors of Mexico at Alegre dining, where our menu celebrates the perfect marriage of traditional Mexican cooking techniques and premium Australian ingredients. As one of the best Mexican restaurants in Sydney CBD, we offer an extensive selection of dishes designed for sharing, celebrating, and savoring.
Our Culinary Philosophy
At Alegre restaurant Sydney, our chefs draw inspiration from the sun-soaked streets of Tulum, bringing authentic Mexican flavors to King Street Wharf. Every dish on our Alegre menu showcases the complexity of traditional Mexican cuisine while honoring the exceptional quality of Australian produce. From hand-pressed tortillas to slow-braised meats and fresh coastal seafood, each element is thoughtfully prepared to deliver an unforgettable dining experience.
Banquet Menu Sydney CBD – The Perfect Way to Experience Alegre
Our signature banquet menu Sydney CBD offerings are designed for sharing and discovery. Choose from three exceptional options:
$99 Experience Banquet – Ideal for first-time visitors, this menu showcases Alegre’s most popular dishes including charred sweet corn dip, margarita oysters, smoked chicken tacos, Mayan-spiced king prawns, and our indulgent Carlota cake.
$129 Signature Banquet – Elevate your experience with premium selections like passionfruit scallop ceviche, authentic beef birria tacos, premium Chauvel citrus-fed wagyu, and triple chocolate mousse semifreddo.
$149 Chef’s Selection – Our ultimate culinary journey featuring bloody mary oysters, clásico ceviche kingfish, lamb barbacoa, grilled NZ snapper, and deconstructed corn cheesecake.
All banquet menus require minimum two guests and the whole table dining on the same menu, ensuring a cohesive shared experience perfect for group bookings restaurant Sydney.
À La Carte Excellence
Our à la carte menu provides flexibility for every dining preference. Start with our legendary molcajete guacamole or oysters prepared three ways. Explore our crudo selection featuring the freshest local seafood transformed into ceviches and aguachiles. Our taco menu ranges from premium Kimbara wagyu to crispy cauliflower, each served on house-made tortillas.
Bottomless Lunch Darling Harbour
Experience our famous bottomless lunch Darling Harbour available Tuesday through Sunday from 12pm. Choose between our $99 or $119 packages, both featuring 90 minutes of free-flowing drinks and a generous shared menu. This bottomless lunch Sydney experience includes Aperol Spritz, sangria, sparkling wine, beer, and selected wines alongside dishes like smoked chicken tacos, Mayan prawns, and wagyu striploin.
Express Lunch Sydney CBD
Short on time? Our express lunch Sydney CBD menu offers a sophisticated two-course meal for $39 or three courses for $49, available weekdays from 12-2:30pm. Perfect for business lunches or a quick escape from the office, featuring options like cured red snapper aguachile, zarandeado octopus, premium striploin, and our famous truffle fries.
Drinks Menu – Tequila Bar Sydney & Cocktails King Street Wharf
Our beverage program showcases an extensive collection at our tequila bar Sydney and mezcal bar Sydney. From rare añejos to artisanal mezcals, our spirits selection is one of the most comprehensive in the CBD. Our cocktails King Street Wharf menu features signature margaritas like Alegre en Tulum and Conchas Chinas, alongside classic cocktails and a carefully selected wine list.
Kitchen Hours: 12pm–3pm | 5pm–Late
Reservations Recommended: Perfect for lunch King Street Wharf or dinner at the best Mexican restaurant Sydney CBD
