Take a gander at the suburb’s latest addition, Chula.
Refined Mexican restaurant Chula has finally arrived in Kings Cross with its doors opening to the public tomorrow. Created by Peter Lew and Nicole Galloway of Barrio Cellar and Fei Jai, the new venue will be a celebration of Mexican flavours led by chef Alvaro Valenzuela.
The drinks list has been crafted by Reece Griffiths, founder of The Agave Cartel.
The interiors have been designed by Joshua Clapp from Steel + Stitch, and was inspired by the rich colours and textures of Acapulco and Tulum.
The menu hopes to introduce Sydney to a refined side to Mexican food, such as Chula’s scallop aguachile, its chorizo tlayuda and the seafood tostada.
The drinks list has been crafted by Reece Griffiths, founder of The Agave Cartel.
The interiors have been designed by Joshua Clapp from Steel + Stitch, and was inspired by the rich colours and textures of Acapulco and Tulum.
The interiors have been designed by Joshua Clapp from Steel + Stitch, and was inspired by the rich colours and textures of Acapulco and Tulum.
The menu hopes to introduce Sydney to a refined side to Mexican food, such as Chula’s scallop aguachile, its chorizo tlayuda and the seafood tostada.
The interiors have been designed by Joshua Clapp from Steel + Stitch, and was inspired by the rich colours and textures of Acapulco and Tulum.
The menu hopes to introduce Sydney to a refined side to Mexican food, such as Chula’s scallop aguachile, its chorizo tlayuda and the seafood tostada.
The menu hopes to introduce Sydney to a refined side to Mexican food, such as Chula’s scallop aguachile, its chorizo tlayuda and the seafood tostada.
The interiors have been designed by Joshua Clapp from Steel + Stitch, and was inspired by the rich colours and textures of Acapulco and Tulum.
