Mule

What started as a pipedream among three mates – Carlton-turned-Sydney Swans forward Charlie Curnow; ex-Noma chef William Wade; and local Torquay chef Rory Benzie – is now a fun, fire-fuelled eatery on Victoria’s Surf Coast. The team is delivering a tight menu of tortillas, seafood and snacks, all cooked over a roaring central wood fire.

While the venue is inspired by the energy of Mexico City, Australian produce is at the fore. Otway pork is marinated in adobo, the chilli and garlic-based paste, for 24 hours before being stacked on the vertical rotisserie known as a trompo and roasted over coals for three hours. Queensland wagyu is smoked over red gum then charred over the fire and plated over tortillas with stretchy Mexican oaxaca cheese and avocado. Butterflied Crystal Bay prawns hit the grill and are slathered in a chipotle and prawn butter, while fish tacos feature ling in a squid-ink batter.

Exposed brick, veneer walnut cabinetry and deep red tones bring warmth to the space, which spans a moody indoor bar and outdoor weatherproof seating. Five styles of margarita lead the roster of tequila-based cocktails.

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