Introducing Sonora Potts Point, a vibrant and modern restaurant located in the heart of Potts Point. Known for its delectable Mexican cuisine and handcrafted cocktails, Sonora Potts Point offers a unique dining experience that brings together the flavors of Mexico with a contemporary twist. The restaurant is a popular choice for locals and visitors alike, with its stylish ambiance and friendly service. Whether it's for a casual brunch, a night out with friends, or a special celebration, Sonora Potts Point is the perfect destination for those looking to indulge in delicious food and drinks. With a menu featuring favorites like ceviche, wagyu, and margaritas, guests are sure to find something to satisfy their cravings. Stop by Sonora Potts Point and immerse yourself in the vibrant and flavorful world of modern Mexican cuisine.
![](https://static.where-e.com/Australia/New_South_Wales/Sydney/Sonora-Potts-Point_f83bd9fa17cf8cf60fcefda20802cba0.jpg)
Amenities and More
- Beer
- Accepts reservations
- Credit cards
- Debit cards
- NFC mobile payments
- Outdoor seating
- Cocktails
- LGBTQ+ friendly
- Transgender safe space
- Braille menu
Reviews
Having visited Mexico City, we are well aware of the accomplished high end dining scene and how sophisticated their cuisine can be. Drawing inspiration from Sonora, a coastal state in Mexico’s north-west, chef Roy McVeigh offers this sophisticated and contemporary Mexican dining experience in Sydney. And, when you hear the resume of chef Roy McVeigh extends from Darley’s, Bathers Pavilion, Bennelong and Berowra Waters Inn, you know you’re going to be in for a treat. This kind of experience and refined skills, added in to his knowledge gained through travels, it results in a pure feast for the delights.
The dishes had interesting ingredients, not commonly seen when dining out in Sydney, for example cactus. We had to try the tempura cactus tacos, which had a nice crunchiness and a good spice kick. We tried each of the tacos, which were all superb, very tasty in their own way. The chicken taco was another favourite with a surprising crunchy element, provided by crushed corn chips, this added some unexpected excitement, we also enjoyed the pumpkin. The Spicy octopus tacos, certainly were spicy, also had a nice smokey flavour and nuttiness.
The mains were a surprise, with the Mexican flavours but also similar flavours to what you would have in aEuropean bistro. The roast duck carnitas was served with a bitter sweet hibiscus sauce, which very much reminded us of a plum sauce, and we very much enjoyed the salty, spice elements which enhanced the flavours. A basket of warm flour tortillas is served with the carnitas.
The Rangers Valley wagyu rump cap was prepared well and served medium rare, and thickly sliced, sitting atop a Mexican bean charros sauce that was glistening and the umami flavours had us salivating. The sliced palm was soft and the dish also saw a scattering of raw mushroom that balanced it out well.
To finish off, the dessert was a goats cheese cheesecake, beautifully creamy, with a lovely basil and raspberry granita, there was a hint of saltiness that balanced the sweetness of the granita. The tostada added a nice earthiness and some crunch.
Whilst you’re there, grab a cocktail or two, even a virgin mojito as they all pair super well with the food.
A cool vibe to the restaurant, where it has a painted roof over the pipes, trendy artwork and cacti, whilst an ambience of cool tunes playing. We liked meeting the chef and hearing about his perspective and passion.
Such a great experience!! The girls were so lovely who served us… also THE MARGARITAS were insane !!!! Love you guys thank you for the best birthday I’ve ever had
Sonora is an incredible Mexican restaurant in Potts Point. Roy the head chef took over the restaurant recently and with his extensive fine dining background every dish he presented was delicious. The highlight of the night were the Duck Carnitas which I think I could eat every day.
♦️Pork Mojo Taco $8 each
Sauerkraut , quatro epices
♦️Spicy Octopus Taco $12 each
Pickled wakame, smoked eel salsa macha
♦️Green Pea Guacamole $17
Guava, togorashi, pickled flowers
♦️Scallop Ceviche $27
Fennel pure, chilli oil, lime ash
♦️Duck Carnitas $32
Hibiscus, hazelnut crumbs, jalapeno chipotle, served with warm tortilla
♦️Chicken Adobo $37
Chilaquiles, pickled onion, textures of chips, served with warm tortilla
♦️Warm Corn Salad $15
Corn kernels, chipotle mayo, ricotta salata
Great atmosphere and food.
The food and drinks were great, good variety of tacos and delicious margs. Service was a little slow for the food considering it’s a bottomless brunch but the margarita refills were prompt. We were told with 10 minutes remaining that no further drinks or food would be served as they have to prepare for the next seating. Perhaps should allow more time between seatings rather than cutting the service prematurely. Overall it was a good experience but could be better.
Food generally good. We were offered, and ordered additional tortillas twice, which didn't arrive. Service was slow. The staff were lovely, just not enough of them. This let them down. I think they can do better.
Was my favourite place before. Decided to try your new bottomless feast, absolutely not worth the money unless you want to get drunk as hell with unlimited margaritas. …
It’s good but I’d say a bit overpriced.
Having visited Mexico City, we are well aware of the accomplished high end dining scene and how sophisticated their cuisine can be. Drawing inspiration from Sonora, a coastal state in Mexico’s north-west, chef Roy McVeigh offers this sophisticated and contemporary Mexican dining experience in Sydney. And, when you hear the resume of chef Roy McVeigh extends from Darley’s, Bathers Pavilion, Bennelong and Berowra Waters Inn, you know you’re going to be in for a treat. This kind of experience and refined skills, added in to his knowledge gained through travels, it results in a pure feast for the delights.
The dishes had interesting ingredients, not commonly seen when dining out in Sydney, for example cactus. We had to try the tempura cactus tacos, which had a nice crunchiness and a good spice kick. We tried each of the tacos, which were all superb, very tasty in their own way. The chicken taco was another favourite with a surprising crunchy element, provided by crushed corn chips, this added some unexpected excitement, we also enjoyed the pumpkin. The Spicy octopus tacos, certainly were spicy, also had a nice smokey flavour and nuttiness.
The mains were a surprise, with the Mexican flavours but also similar flavours to what you would have in aEuropean bistro. The roast duck carnitas was served with a bitter sweet hibiscus sauce, which very much reminded us of a plum sauce, and we very much enjoyed the salty, spice elements which enhanced the flavours. A basket of warm flour tortillas is served with the carnitas.
The Rangers Valley wagyu rump cap was prepared well and served medium rare, and thickly sliced, sitting atop a Mexican bean charros sauce that was glistening and the umami flavours had us salivating. The sliced palm was soft and the dish also saw a scattering of raw mushroom that balanced it out well.
To finish off, the dessert was a goats cheese cheesecake, beautifully creamy, with a lovely basil and raspberry granita, there was a hint of saltiness that balanced the sweetness of the granita. The tostada added a nice earthiness and some crunch.
Whilst you’re there, grab a cocktail or two, even a virgin mojito as they all pair super well with the food.
A cool vibe to the restaurant, where it has a painted roof over the pipes, trendy artwork and cacti, whilst an ambience of cool tunes playing. We liked meeting the chef and hearing about his perspective and passion.
Such a great experience!! The girls were so lovely who served us… also THE MARGARITAS were insane !!!! Love you guys thank you for the best birthday I’ve ever had
Location
shop 1/37-41 Bayswater Rd, Potts Point NSW 2011, Australia
Hours
- Monday Close
- Tuesday Close
-
Wednesday
05:00 PM - 09:00 PM
-
Thursday
05:00 PM - 09:00 PM
-
Friday
05:00 PM - 09:30 PM
-
Saturday
12:00 PM - 05:00 PM05:30 PM - 09:30 PM
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Sunday
12:00 PM - 05:00 PM
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