We just can’t get enough of our Young Coconut Ceviche. So. So. Soooooo fresh! Green tomatoes, pineapple, cucumber, radish. Need we say more?!
Keep the celebrations going. 🥂🌈🌹🥂🌈🌹
Your decisions to love should never have been put to a vote. But we are so glad that majority said yes. Victory Australia. 🌈🌈🌈
The only cure for weather this hot... Margaritas & Gazpacho. We have both. This special Melon de Sapo & Mint Gazpacho is finished with Passionfruit & Chicharon. Can’t be bothered cooking? Know you have to eat? We got you covered.
Everybody loves a doughnut. Especially when they’re filled with Raspberry Custard & they’re the beloved Spanish Doughies from menus past. Tonight Only! These friends are making an appearance as a special. Don’t miss out.
SPECIAL! New Season Leeks & Romesco Blanco. Slow roasted new season baby leeks, chargrilled over thyme. Served with a white confit garlic & almond romesco. Now serving until they’re gone. (Better worry... They’ll go quick. We’re sure of it!)
SYDNEY!! It's time. @shannon_martinez is finally coming to cook you lunch. Join Shannon @unicorn_hotel on the 26th of November for her interpretation of 'My Australia'. And yes, the first thing that came to her mind were childhood memories of Sizzler! There will be all the things you loved as a kid, like that awesome Texas cheese toast, a pasta bar, loaded potato skins and even a SOFT SERVE MACHINE with chocolate mousse, jelly and alllllll the toppings, plus a whole bunch of other fun stuff. The only differences are, the food will actually be delicious, the wine won't come out of a box and it will all be vegan! Book your table now (THROUGH THE UNICORN ONLY), cause it's for 1 day ONLY. This will be fun! 🖤
Desserts? We thought you’d never ask. PRESENTING: Corn Flan with a Burnt Jalapeño Toffee & Jalapeño Candied Popcorn. 🍿🌶