Mexican Food - Mexican Night - Sangria

Mexican Monday’s at Mick O’Shea’s

Feel like something other than the usual Adelaide Pub Food? How about Mexican Monday’s at Mick’s! 

Join us at Mick O’Shea’s every Monday for delicious Mexican food and drinks. Enjoy Mexican cuisine such as Nachos, Tacos and Burrito Bowls, and of course, Sangria’s and Margaritas.

Guests can also enjoy the full A La Carte menu along with the Mexican food specials and all day happy hour.

Furthermore, Mexican Monday specials will be available all day. Come in for lunch or dinner and enjoy some Mexican food favourites or simply catch up with friends over some $15.0 Sangria Jugs.

Mexican Monday Specials

  • $15.0 Share Plate – Tacos | weekly rotating taco specials
  • $16.0 Chicken Burrito Bowl GF/VGO/VO |  rice, black beans, charred corn, salad leaves, tomato salsa, jalapeno peppers, coriander, sour cream + guacamole
  • $20.0 Nachos | corn chips, tomato salsa, black beans, jalapenos, mozzarella cheese + guacamole & sour cream
  • $10 Margarita Cocktail
  • $15 Sangria Jugs

Menus

Menu

  • share plates
  • 36.0
    Select 3 Share Plates

    includes baked ciabatta bread, Fleurieu olive oil + dukkah

  • 13.0
    Southern Fried Popcorn Chicken GFO

    + Mexican salsa

  • 13.0
    Tomato Bruschetta V

    heirloom tomato salsa, fresh basil + feta (3)

  • 13.0
    Mac & Cheese Balls VO

    + bacon jam (3)

  • 13.0
    Duck Croquette

    + pickled red cabbage (3)

  • 13.0
    Hervey Bay Seared Scallops GF

    + sweetcorn purée (3)

  • 13.0
    Sticky Asian Pork Belly

    + Asian salad

  • 13.0
    Baked Haloumi & Chorizo GFO/VO

    dehydrated olives + romesco

  • 13.0
    Mushroom & Truffle Arancini V

    + spiced carrot & ginger purée (3)

  • Classics
  • 12.5 | 25.0
    Fish & Chips

    crispy battered blue grenadier fillets, garden salad, tartare sauce + chips

  • 22.0
    Mediterranean Lamb Pizza GF Base + 2.0

    slow cooked pulled lamb, portobello mushrooms, roasted capsicum, Spanish onion, olives, house made sauce, fior di latte + labneh

  • 22.0
    Roasted Pumpkin Pizza V/VGO/GF Base + 2.0

    heirloom tomatoes, basil pesto, house made sauce, mozzarella + feta

  • 24.0
    Southern Fried Chicken Burger GF Bun + 2.0

    lettuce, tomato, American cheese, smoked bacon, chipotle aioli + chips

  • 24.0
    Angus Beef Burger GF Bun + 2.0

    lettuce, tomato, red onion, American cheese, smoked bacon, pickles, tomato relish, mustard + chips

  • 24.0
    Australian Salt & Pepper Squid GFO

    garden salad, aioli + chips

  • 12.5 | 25.0
    Beef & Guinness Pie

    tender pieces of beef, crispy pastry shell, garden salad, Beerenberg tomato chutney + chips

  • 22.0
    Chicken Schnitzel

    crumbed chicken breast, garden salad + chips

  • 24.0
    Beef Schnitzel

    crumbed beef sirloin, garden salad + chips

  • 4.0
    Add Parmigiana

    sugo, Hahndorf smoked ham + mozzarella cheese

  • 10% SURCHARGE ON PUBLIC HOLIDAYS. CONDITIONS APPLY.

  • Chef’s Selections
  • 32.0
    Duck 2 Ways (Served Medium)

    crispy skin duck breast, duck croquettes, carrot purée, pickled red cabbage + French lentil salad

  • 28.0
    Chermoula & Roasted Chicken Breast GF

    zucchini noodles, heirloom tomato, pomegranate salad + romesco

  • 32.0
    Atlantic Salmon Fillet (Served Medium) GF

    asparagus, heirloom tomatoes, charred corn, basil pesto, dehydrated black olives + white anchovies

  • 26.0
    Pulled Chicken Burrito Bowl GF/VGO/VO

    rice, black beans, charred corn, salad leaves, tomato salsa, jalapeno peppers, coriander + sour cream & guacamole

  • 28.0
    Prawn & Crab Pasta GFO

    pan tossed prawns, blue swimmer crab meat, pan tossed prawns, blue swimmer crab meat, heirloom tomatoes, ribbon pasta + creamy white heirloom tomatoes, ribbon pasta + creamy white wine sauce

  • 34.0
    Adelaide Hills Lamb Shoulder GFO

    slow cooked pressed lamb, heirloom tomato, cucumber, red onion, capsicum, olive, freekeh salad + labneh

  • 28.0
    Satay Chicken

    slow cooked chicken maryland, pilaf rice, Asian greens + peanut sambal

  • 34.0 | 39.0
    Chargrilled Premium S.A. Black Angus Sirloin Steak GF

    200g 34.0 | 300g 39.0

    herb crushed roasted potatoes, broccolini herb + mustard butter
    grass fed, free range, no hormones + antibiotic free

  • 13.0 | 26.0
    Herb Chicken Salad

    heirloom tomatoes, cucumber, capsicum, onion, heirloom tomatoes, cucumber, capsicum, onion, salad leaves + honey mustard dressing

  • Sauces GFO
  • 3.5
    Gravy, Pepper, Mushroom + Truffle, Diane GF/GFO
  • 5.0
    Red Wine Jus
  • SIDES
  • 2.5
    Baked Dinner Roll

    + butter

  • 10.0
    Garlic Bread (4)
  • 8.0
    Chips V/GF

    tomato sauce + aioli

  • 10.0
    Wedges V

    sweet chilli + sour cream

  • 8.0
    Garden Salad VG/GF

    tomatoes, cucumber, capsicum, carrot + salad greens

  • 8.0
    Steamed Vegetables GF

    carrots, broccoli, cauliflower, corn, beans + Fleurieu olive oil

  • GF Gluten Free | GFO Gluten Free Option | V Vegetarian | VO Vegetarian Option
    VG Vegan | VGO Vegan Option



Mexican Specials


  • Share Plate
  • 15.0
    Tacos

    weekly rotating taco specials

  • Mains
  • 16.0
    Pulled Chicken Burrito Bowl GF/VGO/VO

    rice, black beans, charred corn, salad leaves, tomato salsa, jalapeno peppers, coriander, sour cream + guacamole

  • 20.0
    Nachos

    corn chips, tomato salsa, black beans, jalapenos, mozzarella cheese + guacamole & sour cream

  • Drinks
  • 10.0
    Margarita Cocktail
  • 15.0
    Sangria Jugs

BOOK NOW for Lunch, Dinner or Drinks…

Why Mexican Cuisine works so well with other cuisines

Not all mash-ups are created equal. And while the thought of fusing Mexican cuisine with any other style of cooking might sound like a complete affront to the senses, the way people live and eat in the North American country has a lot of cross-over appeal.

If you flick through your history books, you will find Mexican cuisine is a mash-up itself – the result of a marriage between native foods such as corn, beans, squash, chocolate, and chili, with the Spanish contribution of wheat, rice and meats.

Executive chef at Merivale’s El Loco restaurant Dan Hong says Australia is so far away from Mexico that it makes sense to have a more liberating approach when designing Mexican menus. – read more here.

Furthermore, keep up to date with what’s happening at Mick O’Shea’s via our Facebook or Instagram page.

Or for more Adelaide Events view the ‘What’s On‘ page.