Chef takeover: an evening with Miguel Guerrero of ODA

Beverly is set to come alive this July, as we bring you a vibrant chef takeover event with Miguel Guerrero.

The founder of pop-up collective ODA, over his 15-year career Miguel has worked in the kitchens of D.O.M in Brazil, and Pujol in Mexico City, as well as, a little closer to home, Melbourne’s Hotel Jesus, Mamasita, Sleepy’s Cafe and Wine Bar, and Le Pub, where he is currently Head Chef.

Passionate about reshaping how Melburnians understand traditional Mexican food by shifting away from Tex-Mex leaning interpretations, Miguel has developed a vibrant five-course menu for the night, along with four add ons, all of which celebrate classic techniques, flavour, and culture.

If you're ready to escape to warmer climes this Melbourne winter, join us on Monday, July 13 as he and Beverly Head Chef, David Ball fire up the kitchen for an evening of authentic regional dishes, where ingredient highlights include house-nixtamalised corn, a three-year aged mole sauce, and small-batch dried and preserved chillies.

Very limited tickets. Secure yours today.

Sample menu | $85pp

Raw

Oyster and scallop Aguachile, fermented habanero with charred mango. (Sonora)
Colima ceviche, dry aged swordfish, burnt leek aioli, salsa Negra.  (Colima)
Chochoyotes, carnitas, guajillo and pork broth, pickled baby onion (Michoacan) +$24

"Chochoyotes are pre-Hispanic masa dumplings made of freshly ground corn." – Chef Miguel

Corn

Tetela, yellow and blue corn masa, chicken in mole poblano, herb salad (Puebla)
Ox tongue taco, pasilla salsa, seasonal escabeche. (Ciudad de Mexico)
Fish taco, fennel and Jicama slaw, home dried chipotle chilli sauce (Baja California)) +$14

Main

Mole Verde, wagyu asado ribs, pequin chilli oil, charred spring onions (Oaxaca)
Tamal, Oaxacan cheese, epazote broth (Oaxaca) +$35

"Tamal refers to masa filled and steamed in cornhusks." – Chef Miguel

Sweet

Guava paleta (Icy pole), Chamoy. +$14
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"Chamoy is a traditional sauce made from pickled fruit chilli and salt. It is gently spicy and sweet." – Chef Miguel

*Please note the menu may change as produce evolves in the cooler months