12:00pm - 2:30pm
5:30pm - 11:00pm
4 Ash Street Sydney 2000


Sometime during your meal, you're going to get some cheese. When it comes, it's not going to be delivered on a cutting board or a platter. Like the fanciest and most exciting yum cha services, it’s delivered to your table from a trolley.

Mercado makes its own cheese, butchers its own meat; makes its own charcuterie; and bakes its bread using house-milled grains.

Chef and co-owner Nathan Sasi and his team have a basement filled with valencay (a French-style goat’s cheese with ash and white mould); a sort of garrotxa (a Catalonian goat’s cheese); buffalo-milk ricotta; and an orange-wine-washed taleggio. There are also five kinds of charcuterie cuts, including a truffle mortadella and an incredibly succulent chorizo.

The cecina (a smoked cured beef) is served with wood-fired beetroot and Mercado’s garrotxa. The cured meats, and some of the cheeses, are part of a share-plate menu. Snacks include tartlets of Oritz anchovies and roasted bull-horn peppers, and plates of jamon-style cured kingfish with Sasi-made crème fraiche and horseradish. The wood-fired oven pairs up with a rotisserie to provide the restaurant’s bigger platters. These involve whole spit-roasted lambs, and an epic Wagyu blade.

The menu changes all the time – like a market in Spain or South America. In appearance, it’s far more opulent. The basement space in Angel Place is heritage listed. There’s marble flooring, brass fittings and an feature staircase.

Updated: February 2nd, 2018

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