Mezcal and Mole

Celebrate the wonderful world of Mexican mole and mezcal

In Mexico, ‘mole’ means sauce – spicy, sour, richly textured and endlessly variable depending on location, family lore, season and preference. In this special dinner new Mamasita executive chef Darren Mercaldi celebrates the versatility and possibility of marvelous mole, paired with equally magnificent liquors distilled from agave, which might well be the most artisanal drinks in the world, not to mention the perfect complement to the complexity of mole.

- Baby corn, sweet corn mole
Corralejo reposado tequila, Guanajuato, Mexico / 2019 Yugen Chardonnay, Sunbury, Vic
- Aged moles: 10 week / two week
Estancia raicilla, Jalisco, Mexico / 2019 Pyren Little Ra Ra Roopa, Sauvignon Blanc, Warnemang, Vic
- Kangaroo tamal cooked in paperbark, wattleseed mole
5 Sentidos pechuga de mole poblano mezcal, Puebla, Mexico / 2019 Bress Pinot Noir, Harcourt, Vic
- Duck breast, sour-cherry mole, carrot purée, charred carrots and sorrel
Ono sotol, Chihuahua, Mexico / 2019 Clandestine shiraz, McLaren Vale, SA
- Avocado-seed mole, avocado ice cream
Dangerous Don Café mezcal, Oaxaca, Mexico / Pereira D’Oliveiras Tinta Negra Meio Doce 5-y.o. Madeira


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Further Information

Allocated Seating


Event Enquiries

For all event enquiries, please call: 0451 616 653

Price $93 – $142
  • Dietary requirements not available
0451 616 653