The Weekend Edition - Sleep In. Slow Down. Enjoy.

The owners of Newrybar’s Harvest unveil new Suffolk Park eatery CHUPACABRA The owners of Newrybar’s Harvest unveil new Suffolk Park eatery CHUPACABRA The owners of Newrybar’s Harvest unveil new Suffolk Park eatery CHUPACABRA The owners of Newrybar’s Harvest unveil new Suffolk Park eatery CHUPACABRA The owners of Newrybar’s Harvest unveil new Suffolk Park eatery CHUPACABRA The owners of Newrybar’s Harvest unveil new Suffolk Park eatery CHUPACABRA The owners of Newrybar’s Harvest unveil new Suffolk Park eatery CHUPACABRA The owners of Newrybar’s Harvest unveil new Suffolk Park eatery CHUPACABRA The owners of Newrybar’s Harvest unveil new Suffolk Park eatery CHUPACABRA The owners of Newrybar’s Harvest unveil new Suffolk Park eatery CHUPACABRA The owners of Newrybar’s Harvest unveil new Suffolk Park eatery CHUPACABRA The owners of Newrybar’s Harvest unveil new Suffolk Park eatery CHUPACABRA

The owners of Newrybar’s Harvest unveil new Suffolk Park eatery CHUPACABRA

The owners of Harvest in Newrybar and Barrio Eatery and Bar in Byron Bay have unveiled their latest collaborative venture – a Mexican eatery in Suffolk Park named CHUPACABRA. The team as joined forces with Brisbane chef Evan White and his partner Amelia Stokes to bring the all-day taqueria (yes, as in Mexican breakfast, lunch and dinner) to life.


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

The Stumble Guide is our comprehensive Gold Coast dining guide with more than 870 places to eat, drink, shop and play.



Suggested Food & Drink Reads

Wine bar Frederick’s brings refined dining and proper brunch to Nobby Beach

Wine bar Frederick’s brings refined dining and proper brunch to Nobby Beach

… more

Pavement Whispers: waterfront crab bars, cellar doors and vegan cantinas

Pavement Whispers: waterfront crab bars, cellar doors and vegan cantinas

… more

Great southern snacks – five must-try spots to seek out in Northern New South Wales

Great southern snacks – five must-try spots to seek out in Northern New South Wales

… more

Kirra welcomes pop-up restaurant Betty Wilson’s Dining Room

Kirra welcomes pop-up restaurant Betty Wilson’s Dining Room

… more



back to top