Set in the former site of much-loved The Edwards on Parry Street, the venue has been completely reimagined. Earthy tones, timber finishes and murals by local artist Ruby Laxton soften the once-industrial space, while custom booths and banquette seating face the newly renovated open kitchen. “This is the corazón (heart) of our restaurant, and I want everyone to feel like they have a seat at the kitchen table,” says Stephanie Wells, co-owner and creative director.
Under the guidance of head chef Michael Portley, the menu draws from Mexico’s rich culinary regions and is divided into three sections: cold & raw (oysters, ceviche, pineapple aguachile), antojitos (tacos, tostadas, tamales, all things masa), and al carbón – larger proteins cooked over charcoal.
Standout dishes include Portley’s Wagyu Hanger Carne Asada with Guajillo Adobo, Cochinita Pibil slow-cooked in a traditional brick pit oven, and Pink Snapper and Pineapple Aguachile. Corn tortillas from Marydias anchor tacos like Al Pastor or Lengua with Salsa Cruda, while Portley and his kitchen team are developing their own masa program, sourcing heirloom corn for small-batch, traditional specials.Papalote’s drinks program is just as ambitious. Agave spirits take centre stage across perfectly balanced cocktails, complemented by an extensive selection of Tequila, Mezcal, Sotol, and Raicilla from Mexico’s finest estates. “Every bottle has a story to tell, and we’re excited to share the ancestral ways of agave with our guests,” says Eduardo Molina, director of the beverage program. The wine list spans Latin America and Spain, alongside innovative Australian producers.
When we visited during their soft opening week, the set menu offered a thoughtful introduction to the Papalote experience. The melon salad, beef tacos and chicken mole were standouts, with a classic crème caramel to finish. The Picante, which the bartender described as a mix between a coconut, mango and chilli margarita, solidified itself as our new favourite cocktail. Despite being early days, the team’s knowledge of the menu and willingness to adapt to our dietary preferences was exceptional, making the whole experience feel effortless.
Being able to watch the team work in the large open kitchen was an experience in itself, while not detracting from the relaxed vibe of the space.
The Picante, which the bartender described as a mix between a coconut, mango and chilli margarita, solidified itself as our new favourite cocktail.
For fans of Flotilla and Humbug, Papalote offers another opportunity to experience the team’s signature approach: a balance of bold flavours, meticulous technique and a welcoming, vibrant space. Whether it’s a celebratory night out, a casual gathering, or chasing Newcastle’s best ceviche and cocktails, Papalote invites diners to pull up a chair at the kitchen table.
