Damien Neylon x Mesa Verde: The Whole Hog

For over ten years, Mesa Verde has fused tradition with contemporaneity; Mexican fare with native Australian flavours. In this, our eleventh year of trade, one tenet lingers over our heads, distracting as we attempt to create beauty under growingly-more ominous conditions: the future of the planet.

So, in both an ode to the environment and the rich traditions of Mexican cooking, we're teaming with Damien Neylon (ex-Brae and PARCS head chef) to produce a zero-waste (but full-throttle taste) dinner. Punctuated with carbon-neutral mezcal compliments of AgaveLux.