For those wondering, CHUPACABRA is named after a Latin-American folklore creature – but despite its chimerical name (go on, punch ‘chupacabra’ into Google Images), this is as authentic as it gets. The 60-seat eatery focuses on a coastal-style of Mexican fare, with Evan White developing a vibrant, light and wholesome menu that endorses his ethos of rustic, slow-cooked foods that shine the light on local produce. Desayunos (breakfast) looks like this – amaranth and coconut-flour pancakes with Mexican fruits and cardamom syrup, tacos with scrambled eggs, chorizo and potato, a simple dish of avocado, sea succulents, pepitas and kelp vinegar atop sourdough, as well as traditional chilaquiles (aka fried tortilla chips doused in salsa verde served with frijoles, queso and a fried egg). There’s also a Mexican-style coffee blend from Federal’s Moonshine Roasters pouring on the daily.

Tacos come into play for lunch and dinner – think combinations like local steak with frijoles, cotija cheese, burnt onion and spicy salsa, and grilled-achiote-marinated Bangalow pork with fresh pineapple. You’ll also find a series of Oaxaca cheese-filled quesadillas, a daily ceviche dish, as well as tostada variations like charred octopus and pulled pork. Dinner-only dishes include a smoked duck-breast taco with queso fresco and mandarin habanero sauce, and a whole (yes, whole) flame-grilled octopus with salsa macha, charred tomato and onion, confit potato and coffee butter. As for the sips, expect margaritas on tap with tropical twists, as well as classics with a hint of Mexican flair (oh hey there, mezcal negroni). A huge series of hard-to-get tequila and mezcal varieties are also pouring.

Get down there – you’ll find all of the details over in our Stumble Guide.

Image credit: Demetre Minchev