Hillarys Boat Harbour’s latest restaurant opening - part of a refresh of the marina’s dining scene - promises bold Mexican flavours and a vibrant social atmosphere.
Picoso Mexican Bar Y Cocina provides a modern, shared-style menu while drawing inspiration from traditional Mexican techniques.
Head chef Ayush Nepal leads the kitchen in Picoso, meaning spicy in Spanish, having moved to Perth after working in Queensland’s culinary industry.
“Mexican food is all about flavour, energy and connection,” he said.
“Our menu respects traditional techniques and flavour combinations while allowing space for creativity and great local produce.
“The result is food that’s bold, vibrant and designed to be shared.”
Designed to offer a social dining experience, the restaurant’s menu includes fresh local seafood such as WA oysters with a spicy granita and a ceviche, small plates like corn ribs and smoked chicken wings, as well as tacos - think pork carnitas with a pineapple salsa - and a range of burritos from lamb birria to roasted pumpkin and black beans.
Mr Nepal said every dish had a purpose.
“Whether it’s something raw and refreshing, a taco packed with flavour, or a larger plate designed for sharing amongst the table, the menu is built around layering flavours and creating memorable moments,” he said.
Alongside the meals, diners can pick from a drinks menu with fun cocktails and non-alcoholic offerings.
Interior designer Simone Eichler was inspired by Hillarys’ relaxed coastal lifestyle, mixing this with the restaurant’s Mexican roots to create a vibrant, playful and laidback space featuring pink chequered walls, textured finishes and fun wallpaper.
The restaurant is one of several recent venues to open at Sorrento Quay, including trendy Suzy’s, the rebranding of Sorrento Beach Club to the Waterfront, alongside eateries Noor Dumplings, Brownie Brothers and Pizza Mia.