I had to laugh the other day when I saw a front‑page article on one of the big news sites about why tomatoes are expensive right now. I mean, really? It’s June in Sydney.
Yesterday morning it was 3 °C—felt like 2. And yet, there was this earnest write‑up explaining why the prices are up and quality is down.
I was in the supermarket earlier, and there they were: Oxheart heirloom tomatoes for $19 a kilo. Nineteen dollars. For watery, off‑season tomatoes that have probably been cold‑stored and trucked halfway across the country or even from Mexico. It’s the middle of winter. What do we expect?
We Don’t Play That Game at Sonora
At Sonora in Potts Point, we work with what the season and the soil actually give us. Not what looks good in a marketing shot or what gets shipped in from Queensland to prop up supply chains. That means we’re not buying sad, overpriced tomatoes just to tick a box.
Yes, Mexico is one of the biggest tomato producers on the planet, and sure—using Oxheart heirlooms would technically be authentic. Just in the worst way possible. LOL. Overpriced, off‑season, and flown halfway across the country to die slowly in a fruit bowl? No gracias.
Instead, we lean into micro‑seasons, which is one of the most exciting things about being a garden‑to‑table restaurant in Sydney. Things grow in little windows—chickweed, beetroot leaves, Mexican tarragon, Warrigal greens, wild fennel—and that’s when we use them. Then we move on.
We love it. Our guests love it. It’s sustainable, creative, and full of flavour.
Micro‑Seasons Make Better Menus
We’re not just ticking the “sustainable” box. We’re actively avoiding produce that needs chemicals and cold storage just to look presentable. When you work with what’s growing now—whether it’s from our own garden or one of our brilliant local suppliers—you get better flavour, better nutrition, and less waste.
Right now at Sonora, that means things like:
- Stuffed Morels with Barramundi, in a shrimp and peanut mole touched with bitter chocolate.
- Miso and Tequila‑marinated Barramundi Collars, a dish that uses the part of the fish most places throw away.
- Our Mexican Bottomless Brunch, changing weekly with what’s truly fresh, not flown in from another climate.
You can taste the difference. And you can feel good about it, too.
Want Tomatoes? Come Back in Summer
We love tomatoes. Who doesn’t? When they’re in season, they’re unbeatable. We make salsas, aguachiles, and moles that sing with the acidity and sweetness of a perfect summer tomato. But until then, you won’t find them on the menu—not unless they’re preserved, fermented, or dried from the good stuff we had earlier in the year.
That’s the difference between a supermarket and a real restaurant. Between a menu that chases trends and one that leads with purpose.
Come Taste the Season
Sonora isn’t trying to be everything to everyone. We’re trying to be the Best Mexican in Sydney, one dish, one ingredient, one season at a time.
Come down to Potts Point, skip the $19 tomatoes, and taste what’s actually good right now.
It’s a simple rule, but it keeps the food and drinks honest, local, and sustainable:
Use what’s in abundance.
FAQs
Is Sonora vegetarian or vegan-friendly?
Yes! Our seasonal approach means there’s always plenty of vegetarian and plant-based options available. Right now, we’re playing with roasted beet stems, fermented veg, and micro-herbs from our garden.
Do you grow your own produce?
Absolutely. We have an urban garden project that’s expanding this year, letting us grow more of what we serve. We also forage and buy from trusted organic and low-intervention farmers.
Is Sonora the Best Mexican Restaurant in Sydney?
We’ll let you decide—but we’re proud to be a local favourite in Potts Point and to be part of the new wave of Mexican restaurants in Australia that put flavour, sustainability, and seasonality first.
Want to see what’s in season this week?
Follow us on Instagram @sonora.potts.point or book a table now at sonora-mexican.au.
Come see what sustainable winter really tastes like.
