Bar Bravo has built a reputation for doing two things well: seafood and beverages (both wine and cocktails) that pair closely with the ocean’s flavour profiles. Think mineral and saline notes that signal a seaside origin and let the ocean’s natural brininess shine, coming from grapes and ingredients shaped by a coastal terroir.

With more than 9,000 miles of coastline, Mexico speaks that language fluently. That’s one of the reasons this collaboration caught our attention. Bar Bravo and Chupito both have chefs from Mexico, and with these guys pulling in the same direction, with the added layer of a beverage collab, this is bound to be a tasty time.

From the organizers:
“Join us at Bar Bravo for a one-night-only dining experience in collaboration with Chupito, celebrating the depth and vibrancy of Mexican coastal cuisine. This exclusive 5-course dinner with cocktail pairings is rooted in a Latin-pescatarian approach, drawing inspiration from the rich culinary traditions of Mexico’s shoreline—where fresh seafood, bright citrus, chiles, and herbs take centre stage.

The menu has been thoughtfully designed by Bravo’s Creative Director Erick Iniquez and Chuptio’s Head Chef Maria Ponce. Both hail from Mexico, and their shared vision brings authenticity and creativity to every course. Expect a progression of dishes that honour regional flavours while embracing a contemporary, refined approach to Mexican cuisine.

Complementing the menu, each course will be paired with original cocktails crafted by Bravo’s Dani Hackenberg alongside Chupito’s award-winning mixologists Tara Davies & Erick Vazquez. Together, they present a dynamic, zero-waste cocktail program, inspired by Mexican ingredients and techniques—featuring layered flavours, seasonal elements, and a balance of boldness and finesse.”

The draw here isn’t just the ingredients, though we know they’ll be good. It’s also the instinct behind them. Knowing how to work with seafood, citrus, and salt without overdoing it takes real skill, and when you’ve got a proper relationship with coastal ingredients, it gives you a bit of a leg up. These chefs and bartenders have a history with the ocean and that informs how things get handled, what gets pushed, what gets left alone. That’s what we like about this event. Plus, good people, and a team that knows how to run a fun service. Seats are limited and we expect tickets will move quickly. DETAILS HERE.

Monday, April 13 | Doors 5pm; first course 5:30pm; after party 8:30pm-late.