Being in the basement, ASC is a little bit mazey, which can work both for and against you. It wasn't obvious to us when we entered where the main area was, however as we explored the space we found a good balance of large bar/dining areas complemented by booths/tables that were tucked away for privacy. I like that you can have a good time in the main area drinking, then turn the volume down by moving to a more intimate space to talk.
As far as launch parties go, this was a great one. It's hard to say no to a revolving door of Paul Wilson's Mexican Tapas, washed down with Coronas, Mexican soft drinks and endless margherita options.
Apologies for the quality of the pics, but iphones and basement lighting aren't a great combination.
Given the large quantity of food we sampled it's hard to give a detail review of each one, however the following for me were standouts:
Zucchini flower quesadillas veracruz style - Beautifully well balanced with beautiful tortilia texture.
Small individual blue corn quesadillas filled with zucchini ragu, spinach, fundido sauce topped with jalapenos, radish, herbs, crema, black bean salsa - A lot going on here, but it all manages to come together in a harmonious fashion. Ditto the beautiful tortilia texture here, I could eat a trayful of these easily.
Baja fish tacos wrap, crispy monkfish, snapper or blue eye strips, lime slaw, 2 sauces - Simple goodness. The battered fish was light, crispy, and fresh. Well balanced by the sauces (however I would have preferred more sauce).
Lamb empanadas w dark beer & mission fig mole - Dish of the night. Lamb was exceptionally tender, pastry was thick but light, sweetness of the fig was a beautiful offset to the bitterness of the beer.
A huge thank you to Jenny Brookes at MPG for the invitation
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| Entrance under the Prince of Wales Hotel |
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| Menu at the front take away bar |
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| Small Mexican providore at the front bar |
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| Main bar/dining area |
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| Kitchen working hard |
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| Rear bar section |
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| Baja style seafood ceviche |
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| Baja fish tacos wrap, crispy monkfish, snapper or blue eye strips, lime slaw, 2 sauces |
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| Chipotle shrimp tacos with green mango salad |
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| Baja fish tacos wrap, crispy monkfish, snapper or blue eye strips, lime slaw, 2 sauces |
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Small individual blue corn quesadillas filled with zucchini ragu, spinach, fundido sauce topped with jalapenos, radish, herbs, crema, black bean salsa |
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| Zucchini flower quesadillas veracruz style |
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Bocoles with seared scallops & sweet corn salsa |
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| Tres Leche Cake with wild strawberries |
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| Mini Churros tacos with salted caramel ice cream |
Ceviche bar
Baja style seafood ceviche
Mud crab & plantain ceviche
Bocaditos (Latin Appetisers)
Bocoles with seared scallops & sweet corn salsa
Bocoles ashed goats cheese & mission figs
Zucchini flower quesadillas veracruz style
Small individual blue corn quesadillas filled with zucchini ragu, spinach, fundido sauce topped with jalapenos, radish, herbs, crema, black bean salsa
Wood bbq baby corn skewers, lime queso fresco sauce & coffee aioli
Chipotle shrimp tacos with green mango salad
Smallest tiger shrimp seasoned with achiote, adobe sauce, garnish with green mango & aromatic herb salad
Corn tamales with goat mole, bamboo cups topped with tamales stuffed with goat ragu & dressed with red mole sauce
Baja fish tacos wrap, crispy monkfish, snapper or blue eye strips, lime slaw, 2 sauces
Lamb empanadas w dark beer & mission fig mole
Dessert
Tres leche cake with wild strawberries
Mini cantina ice cream cups filled with prickly pear ice cream
Goats caramel flautas mini versions of cantina offering
Mini churros tacos with salted caramel ice cream
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