May 11, 2018
Occupying the space that was once home to Bar Pacifica, the rooftop bar of The Eastern Hotel’s has been transformed into a Mexico feast. Expect an abundance of Day of the Dead paraphernalia, brightly-tile table-tops and even brighter walls. This place is a visual treat and the food and drink only add to its appeal. The bar has put together a superb cocktail list, and in each case you can choose tequila or smoky Mexican mezcal as your base spirit; Margaritas are served three ways, including the Cadillac, with a splash of Grand Marnier. The Michelada blends clamato juice, beer, house spice mix and a smoked salt rim, while the signature El Topo is a refreshing mix of hibiscus, rose and lime. If ypu’re part of a larger group, a cooling jug of Galindo, a concoction of pomegranate, lemon, celeriac soda and peach bitters is a good option. All wines, imported beer, and other beverages have been carefully sourced to complement the modern South-West Mexican menu. The kitchen is overseen by acclaimed chef Matt Fitzgerald, and the bar specialises in Oaxacan street food: think braised beef tacos, scallop ceviche, fried plantains, crisp chicarrones, crispy, heavenly piggy bits that pair perfectly with a cool beer. Save room for dessert, the Mexican donuts with chocolate dipping sauce are something else.