The first glimpses of the season’s new additions have landed at Bonita Bonita to the delight of people everywhere. Before you tackle the task of which dishes to order, first things first, grab a glass or two of Bonita’s deliciously warm mulled sangria. Now that you’ve got that sorted, onto the food. Alongside the taqueria’s traditional Mexican favourites that the people of the Gold Coast have grown rather fond of, there are some new seasonal additions to the primeros platos (starters) menu such as seared scallops with hazelnut mole and sangria reduction that are getting tongues wagging. The baked field mushrooms with a spicy bean mix and chimichurri presents a tasty vegetarian and gluten-free option while the chimichangas, Mexico’s response to the spring roll, arrive at your table like deep-fried parcels of happiness. Finish your Mexican feast with the oozy chilli chocolate fondant that promises to be every bit as decadent as it sounds.

Keep an eye out in coming weeks for even more enticing new arrivals as Bonita’s new head chef takes the reigns. Alongside the new food menu, the resident mixologists are working up a pretty special new selection of cocktails that showcase the eatery’s new tequilas and mezcals. And in even more exciting Bonita Bonita-related news, the venue has expansion in its sights with plans to move into the lawyer’s office next door. The new space will extend the bar and create a private function area. See out Stumble Guide for opening times.