Menu from Pablo Honey
Menu highlights
Tapas
Chorizo & Cheese Fundido
hickory corn chips
Asado Lamb Neck
black bean puree, charred lime
Smoked Chicken Wings
habenero pebre, adobo
Confit Duck Leg
chipa guazu, pickled jalapeno
Sardines con Tomate
grilled sardine fillet, roasted tomato, smoked oyster cream
Egg Before Duck
smoked duck broth, deep-fried egg
Betroot Salad
fresh tomato, dried chips, roasted gel
Char Grilled Squid Noodle Salad
crispy quinoa, roasted lemon, pickled jalapenos
Crispy Skin Pork Belly
chilli onion mustard jam
Octopus Pie
octopus, garlic, potato, paprika, homemade puff pastry
Vegetarian
Smoked Potato Chilli Croquettas
chilli romesco
Vegetarian Tacos
seasonal spiced vegetables
BBQ Corn Salad
habanero, pebre, pico de gallo & herbs
Cocktails
Pablo’s Margarita
Pablos very own margarita. The classic made any way you wanted. On the rocks, straight up or frozen.
Red Hot Chilli Pepper
Lemongrass and chilli infused tequila is combined with vanilla liqueurs and ginger beer. Top that of
Cucumber & Mint Margarita
Two components that normally mix perfectly with gin has been transferred to the margarita list to be mixed with tequila and it's a real hit! This little bad boy will definitely quench your thirst.
Singapore Bling
The Ding-a-Ling... is how this rolls off your tounge, however we have taken this to the present year
Pomegranate Royale
The Kir Royale has been transformed with pomegranate tequila, sparkling wine and real pomegranates. Move over Kir Royale, the new kid is in town!
Strong Island
All the white spirits mixed together in this bad boy that will be sure to get your night off to a go
Fashionable Pablo
Añejo tequila fused with cherry, orange and bitters. If you're a tequila fan you don't want to go past this little bad boy. Viva Mexico!
Desserts
Skull Candy
rhubard agave mousse, popping candy, chocolate soil
Banana Crema Catalana
sweetened whipped sour cream
Chocolate Self-Saucing Pudding
dulche de leche cream
More about the restaurant: Pablo Honey
Pablo Honey – more Pablo Escobar than the Radiohead album – is a Latin American restaurant with a twist. A twist of lime over a salad, a twist of lemon into a tequila shot, a metaphorical twist on a classic dish, like their pork belly with coffee. From their location on Acland Street in the heart of St Kilda, just yards from the seafront, the four agave heads behind this culinary cartel – amigos Mat Carpenter, Brad Jones, Russell McKenzie and Azza Mondo – offer sexy and dangerous Latin favourites to the Melbourne public, as well as a superb range of drinks and desserts to keep the entire party happy.
Frequently asked questions
Does Pablo Honey serve Mexican food?
Can I pay with a credit card at Pablo Honey restaurant?
Thinking about making a Pablo Honey booking?
Melbourne has an ever-changing foodie scene that reacts to trends from around the world, and the latest in the line of these is the Central and South American food boom. People across the country – and the world – are enjoying the fresh ingredients, the diversity of spices and flavours, and of course, the huge range of exotic drinks that are typical of cuisines of Latin America, and at Pablo Honey on Acland Street in St Kilda, they are offering up superlative examples of all of them and catering to the real gourmets in town with regular tequila tastings and a packed events schedule. The restaurant even features buyable art and decor like Mexican-style sugar skulls by Jess Carpenter of Killer Diller Designs and awe-inspiring canvases by Pablo Honey’s own Isabella Iskaf of Bella Illustrates.
Pablo Honey’s menu is curated by renowned executive chef Lachy Cashman and focuses on small plates and large sharing platters – ideal to split between you and your friends – as well as fresh seafood ingredients, as befitting their address on the St Kilda seafront. The smoked Habanero chilli chicken wings and massive 1kg chimichurri-infused grass-fed bavette lead the charge, while calamari salads, a coconut ceviche that nods its head to a Peruvian palate and fresh Tasmanian mussels, for example, do battle with a steak tartare infused with the Mexican flavours of smoked chili, lime caviar and coriander. Melbourne’s foodies are always on point, and they know a great restaurant from just a good one – which is why we recommend booking a table at Pablo Honey on Acland Street well in advance.