Head Chef Amber Doig explores her passion for Mexican cuisine by presenting 7 weeks of her favourite regional specialties that inspire her cooking today. Find out more >
7 Flavours Of Mexico Menu
7 Flavours of Mexico Menu at The Butler Potts Point
Join us at The Butler to experience a culinary journey across Mexico with exclusive dishes joining the menu, each inspired by Head Chef Amber Doig’s thirst for knowledge and passion for the country. Each week we will explore a different region of Mexico showcasing a traditional dish and agave drink from the area.
Monday 25th July – Sunday 11th September
View the menu week by week below and book in for a taste.
Week One: Monday 25th July – Sunday 31st July
The South – ‘SUR’
Campeche, Quintana Roo, Tabasco, Yucatán
Cochinita Pibil (df, gf) | 36
Tender pork shoulder, marinated in a recado of achiote, citrus, chile, aromatics, braised overnight in banana leaf, served with tortilla, habanero salsa, lime cured red onions
Main style share
We are using a combination of Pork shoulder and neck rubbed in a recado of achiote paste, citrus, chiles and spices, encased in banana leaf, cooked super slow until meat is tender and melty, served simply on corn tortilla with habanero, red onions cured in more bitter orange.
Preparing this is an event, and a mark of respect for generations of tradition, tribute to the Mayan whose culinary method has been passed down for centuries.
Spiked Horchata | 22
Horchata, cinnamon, vanilla, El Tequileno Reposado Tequila
Served over a block of ice in a rocks glass, garnished with a sprinkle of cinnamon
Horchata gets its name from Valencia, Spain and likely travelled there from Nigeria as far back as 2500bc. The Spanish introduced a version of the drink to the Central American/Carribean region during colonisation, and this version made with rice is uniquely Mexican.
Horchata is a famous rice milk beverage made all around the world, however, is a well known drink made from rice milk, cinnamon and vanilla. The rice is soaked in water overnight, then combined with cinnamon and vanilla and blended until smooth. Fine strained off and served chilled over a block of ice and Reposado Tequila.
Week Two: Monday 1st August – Sunday 7th August
The North – ‘NORTE’
Baja, Sonora, Chihuahua, Coahuila, Durango, Aguascalientis, Nuevo leon, Tamaulipas, Zacatecas
Carne asada | 49
250g Riverina angus rib eye lightly marinated, grilled over coals, chopped and served Chefs way with charred peppers & onions, avocado, queso fresco, salsa verde, flour tortilla
Main style share
Marinated steak cooked simply over searing hot coals, chopped thinly, seasoned and served on flour tortilla, with your preferred salsa & fresh garnish. Asada is commonly made with skirt steak or flank, but really the choice of cut is at the cook’s discretion. We have decided to use rib eye for some variation of texture, fat content and flavour. Northern region of Mexico has bias towards flour tortilla, as the region is one of the few whose terrain is better suited to growing wheat over corn.
Origen Raiz Chacaleño Mezcal
Located in the north of Durango towards Sinaloa, El Platanar sits in a sub-tropical valley surrounded by mountain ranges creating a unique micro climate. A cultivated agave from the Espadin family grown on the steep mountain sided, only accessible by ATV. This mezcal is truly special.
Bursting with tropical fruit on the nose, mango and white flowers, roast banana on the palate, some white pepper, super creamy texture. Super silky.
Week Three: Monday 8th August – Sunday 14th August
North Pacific Coast – PACIFICO NORTE
Sinaloa, Najarit, Jalisco, Colima
Prawn Aguachile (df, gf) | 26
King prawns in aguachile “Chile water” made from green chile, lime, chile piquin, cilantro with lime cured red onions, cucumber
Ceviche style starter
King prawns, cured in lime bathed in water spiked with green chiles, a Sinaloa native. Method of aguachile has been used with meat prior to the use of seafood, people would use dried boar or venison and season with lime, water, chile chiltepin and a little onion & cilantro. How it made the jump from meat to seafood isn’t exactly clear, the rise of the seafood industry in the area would have helped, and with it being a natural method to season any protein for delicious results.
Guadalajara Punch | 21
Seasonal citrus fruit, fresh lime, Olmeca Altos Blanco Tequila, grapefruit soda
Served over regular ice in a clay pot, with tequila on the side. Garnished with sliced seasonal fruit
The Guadalajara Punch is an easy-drinking combination of tequila, citrus juice and soda. The traditional recipe utilises four types of citrus, however for this recipe we have included lime, lemon, grapefruit, orange, watermelon and pineapple.
Week Four: Mon 15th August- Sunday 21st August
Central Mexico – CENTRAL
Puebla, Morelos, Tlaxaca, Mexico city, Hidalgo
Mole Poblano (df, gf, nuts) | 38
with grilled spatchcock, sesame, tortilla, radish & shaved cabbage
Main style share
The famous, labour intensive, mysterious, complex dish. No less than 20 ingredients in its creation, all handled and prepared individually before being brought together chaotically yet lovingly in a blend of deep, rich goodness. Mole poblano is hearty and tasty enough to stand alone, but as it compliments proteins so well we have served it simply with grilled chicken, and a sprinkling of sesame.
Mezcal De Leyendas Puebla Pichumel
Maestro ‘El Güero’ José Ortega is a third generation mezcalero with over 20 Years of experience in artisanal mezcal production. El Guero’s palenque is in San Luis Atolotitlán. Puebla is a small town that sits on a spectacular nature reserve in the Sierra Madre Oriental, southeast Mexico. Blessed with biodiversity his mezcals shine.
The Maguey Pichumel is pit cooked, crushed by tahona stone, fermented in oak wooden vats and distilled in copper alembic stills. Maguey Pichumel (A. Marmorata) is an agave narrowly distributed in Mexico, that grows in difficult soils and produces awesome minerality, dry and balanced mezcals. It yields 1L of mezcal per 25 kgs of Agave and reaches peak maturity over a 12 to 20 year life cycle.
Week Five: Monday 22nd August – Sunday 28th August
The Gulf – GULFO
Snapper a la Veracruzana (gf) | 38
Pan roasted snapper fillet, with tomato, jalapeno, capers, green olives, red rice
Main style share
A reflection of Indigenous & Mediterranean fusion in the area where the first Spanish conquistador came ashore. Tomatoes are native to Central and South America (From the Nahuatl word, Tomatl – The language used by the Aztecs) they were introduced to Europe by the Spanish sometime in the 1500s taking the world by storm with their flavour, versatility and one of the most influential culinary ingredients. All respect due to Ancient Aztecs for cultivating this much-loved crop for the rest of us to enjoy.
Michelada | 21
Clarified Tomato, black sauce, tabasco, lime, chilli salt, cerveza
Served in a highball over regular ice, garnished with a chilli salt and a wedge of lime
The Michelada’s origins are unclear, but it likely dates back to the middle of the 20th century when it became popular in Mexico to serve beer with lime and salt. The word itself is a combination of “chela,” which is slang for a light beer, “helada” (cold), and “mi”—essentially “my cold beer.”
Here we opt for clarified tomato juice, black sauce spice, tobasco, lime and topped with Pacifico Cerveza.
Week Six: Monday 29th August – Sunday 4th September
South Pacific Coast
Oaxaca, Guerrero, Chiapas
Tlayuda (gf) | 12 each
Crisp corn tortilla with black bean puree, Mexican red chorizo, Oaxaca cheese, radish, shaved cabbage, salsa verde, pico de gallo
Per piece, large taco size
Found on street stalls in cities and villages in the Oaxaca region, thin discs of masa, made crispy as they are toasted over coals brushed with unrefined pork lard, spread with bean puree and topped with assorted meats, handmade salsas, onion & cilantro and shredded Oaxaca cheese, a pulled cows milk cheese similar to mozzarella.
Green Chile & Coriander Margarita | 23
Jalapeño Chile infused Los Siete Misterios ‘Doba Yej’ Espadin Mezcal, coriander root, lime, agave
Served over a block of ice in a rocks glass, garnished with a thin slice of Jalapeño chile.
Oaxaca is the homeland of Mezcal production in Mexico, with the Espadin agave being the most cultivated, and most popular for cocktails across the globe. This cocktail includes Jalapeño chile infused Espadin Mezcal, alongside coriander root for a touch of herbal and spice notes, mixed with lime and agave nectar, served Tommy’s style over a block of ice.
Week Seven: Monday 5th September – Sunday 11th September
The Bajio – BAJIO
Michoacan, Guanajuato, San Luis Potosi, Queretaro
Buenuelos with Cajeta (v) | 17
Fried doughnuts/fritters, with cinnamon, vanilla, citrus, ricotta served with Cajeta, Mexican goats milk caramel
The Bajio is renowned for some of the sweeter things, Arroz con Leche, Chongos, Cajeta and Buenuelos which are beloved across Mexico, Greater Central & South America.
Derrumbes San Luis Potosi Mezcal
Derrumbes San Luis Potosi is crafted exclusively from the Salmiana Crassispina wild agave that grows in the high plateau of San Luis Potosi. Unlike most mezcal, Derrumbes San Luis Potosi uses masonry oven with stone pit for cooking. The maestro mezcalero Juan Manuel Perez forages for dry Salmiana leaves and quiotes to use as fuel. The result is an incredibly unique mezcal that reflects the flavours of its surroundings like no other. This floral and herbaceous mezcal from the village of Charcas has just the right touch of sweetness to balance its delicate intensity.