Images courtesy of Arre
About the restaurant
It's perfect for
a date night or celebration that features sensational cocktails and elite Mexican food
You need to try
the Berkshire pork, slow-cooked for 18 hours that it barely needs a knife
Look out for
the vertical al pastor spit turning in the dining room, one of the few of its kind in Sydney
Roy McVeigh spent years cooking at Attica, Bennelong and Quay, and at Arre he's using all of that skill to do something genuinely exciting with Mexican food. The menu leans on fire, smoke and Australian produce, think Murray River cod, Berkshire pork slow-cooked for 18 hours, and vegetables grown in McVeigh's own garden. The drinks keep pace, with a mandarin margarita that's hard to stop at one and a white negroni that leans floral and easy.