SMALL SHARE PLATES
Lolita’s Menu is over 90% Gluten-Free, using locally made traditional tortillas and corn chips from Dona Cholita’s in Burringbar.
Head Chef Armando Icaza is committed to showcasing his Mexican origins in a fun and accessible way, using traditional techniques and local produce.
We hope you enjoy it as much as we do!
‘totopos’
local organic corn chips
(v) (vg) (gf)
charred sweet corn cob
smoked jalapeño butter - ricotta salata - lime
(v) (gf)
cheeseburger chimichangas (2)
pickles - special sauce - sesame
‘queso fritto’
Byron Bay haloumi - mexican orégano - sweet pickled onions - lime
(v) (gf)
jalapeño poppers (4)
cashew cream - avocado crema - iceberg - beer-batter-bits
(v) (gf)
popcorn chicken
sweet agave chilli - achiote aioli - lime
(gf)
crunchy fried squid
spicy nduja yogurt - fresh lemon
(gf)
watermelon escabeche
baby cucs- tequila- lime- chilli
(v) (vg) (gf)
mexican burrata
tomatillo salsa - seasonal salad - pickled onion - coriander
(gf)
crunchy tostada
kingfish ceviche - coriander - jalapeño - lime
(gf)
crunchy tostada
grilled pork belly - baja kimchi - avocado mayo
(gf)
popcorn cauliflower
sweet agave chilli - achiote aioli - lime
(v) (gf)
crispy tofu
green mole - fresh herbs - lime
(v) (vg) (gf)
TACOS
served individually
fried potato
zucchini - green mole - grilled corn - chives
(v) (vg) (gf)
crispy cauliflower
sweetcorn hummus - carrot salad - pepitas
(v) (vg) (gf)
‘el pastor’ slow cooked pork
roast pineapple - coriander - avo
(gf)
bbq smoked brisket
sweetcorn - black beans - pickled chilli
(gf)
chipotle chicken
iceberg - lime - pickled onion - cumin cream
(gf)
grilled adobo swordfish
tomatillo salsa - cos - jalapeño escabeche
(gf)
lamb shoulder birria
avocado crema - pico de gallo - ricotta salata
(gf)
LARGE SHARE PLATE
serves 2-3 people. Served with
grilled cos lettuce - fried chickpeas - ricotta salata - spiced dressing - patatas bravas twice cooked potatoes - onion jam - valentino hot sauce
slow roasted pork knuckle
tomatillo salsa - coriander
(gf)
BBQ beef brisket
herb chimichurri - charred chilli
(gf)
gold band snapper Veracruz
(baked in corn husk) - tomato - olives - jalapeño
(gf)
UNO MAS
'patatas bravas' - twice cooked potatoes
onion jam- velentino hot sauce
(v) (vg) (gf)
grilled cos lettuce
boiled black beans
seasonal vegetable escabeche
beer battered chips
(v) (vg)
totopos corn chips
(v) (vg) (gf)
tortillas corn/flour
(v) (vg) (gf)
valentina hot sauce
traditional guacamole
cumin sour cream
chipotle mayo
fresh tomato salsa
KIDS TACOS
all kids tacos served on corn tortilla with shredded cos lettuce, carrots and achiote mayo
popcorn cauliflower
(v) (gf)
fried fish
(gf)
charred pork
(gf)
slow cooked chicken
(gf)
DESSERTS
pop corn & salted caramel sundae
cinnamon sugared churros, corn ice-cream
hot fudge chocolate brownie
vanilla bean ice-cream, spiced sugar praline
classic churros
served individually
option to add - vanilla bean ice-cream - hot chocolate sauce - goat milk caramel - white chocolate