Why Our Menu Changes with the Seasons (and Why That Matters)
At Sonora Potts Point, we believe a good menu tells you what season it is without you needing to check the calendar.
We get it—supermarkets have made it feel like every ingredient is always in season. Tomatoes in July? Sure. Asparagus in December? No problem. But here’s the truth: just because you can get something doesn’t mean you should. If a tomato’s been force-ripened with ethylene gas or sitting in cold storage for months, it’s no longer the sun-drenched, vibrant piece of produce it was meant to be. It’s just a red disappointment.
As we roll into winter, the landscape shifts. The Potts Point garden slows down. Tomatoes stop thriving. The tropical fruits of summer are a memory. And yes—winter vegetables can feel a little boring. But this is the moment chefs live for. It’s a chance to dig deeper (sometimes literally) and get creative with what’s actually at its best.
Right now? Wild mushrooms are in their prime. They’ll only stick around for about six weeks, so we build dishes to hero them while they’re at their peak. This kind of seasonal cooking isn’t just romantic—it’s smart, it’s sustainable, and it’s a hell of a lot more delicious.
We think it’s time to question the sameness that global food systems have created. Have we really been trained by fast-food chains and multinational supply chains to expect the same food, year-round, in every corner of the world? This piece on the cost of year-round produce breaks it down well. That kind of menu has nothing to do with nature—and everything to do with convenience and control.
At Sonora, we see things differently. We cook with what’s growing now—here, in our microclimate, from Potts Point to the Western Sydney growers we work with every week. If it’s not thriving locally, it doesn’t go on the menu. That’s not being difficult; that’s being honest.
So, no, you won’t always find your “favourites” here year-round. What you will find is food made with care, respect for the seasons, and a commitment to giving you the best of what’s growing right now. We think that matters. And if you care about flavour, freshness, and the future of food—it should matter to you too.
→ Check out our current seasonal menu
→ Join us for a wild mushroom tasting before the season ends
Sonora Potts Point
Mexican. Urban garden to table. Always seasonal.
