A bold new dining destination has landed on one of Adelaide’s most exciting food strips, with Picoso Mexican Bar y Cocina now open at 89 Prospect Road, Prospect.
Built around shared plates, big flavours and a lively atmosphere, Picoso takes its name from the Spanish word for “spicy” and delivers on that promise through a menu that draws on traditional Mexican techniques with a contemporary, easy-going approach. South Australian produce is front and centre throughout, with locally sourced seafood and regional ingredients woven into every section of the menu.
Leading the kitchen is Head Chef Oliver Luxton, who brings more than a decade of experience across respected venues in London, New Zealand and Australia. He began his career at The Providores & Tapa Room in London at just 17, before going on to Sous Chef at two-hat New Zealand restaurant Pescatore. In Australia, he was part of the opening teams at Sydney’s one-hat restaurants The Charles Grand Brasserie & Bar and Raja, and most recently headed up the kitchen at Adelaide’s Restaurant Botanic under Executive Chef Jamie Musgrave.
The menu is designed around the pleasure of sharing, with dishes building across the table as the night unfolds. Locally sourced seafood features prominently, with highlights including whole roasted local fish with green salsa alongside fresh oysters and prawns. Tacos are a highlight too, with pork or baja fish options alongside chicken carnitas.
Larger plates are designed to land in the centre of the table, with the whole roasted local fish a standout alongside aged mole poblano with braised short rib and carne asada ranchera. House-made elements run throughout, from fresh corn tortillas to a rotating selection of salsas and sides.
“The menu is bold, traditional Mexican with a modern edge,” said Oliver. “It’s rooted in classic flavours like chilli, smoke and acid, but approached in a lighter, more refined way. It’s not trying to be overly authentic or overly fine dining, it sits somewhere in between.”
Other standout dishes include the Mushroom Oaxaca Tlayuda, a modern riff on a traditional classic, and the smoked pumpkin butter with tortillas — deceptively simple but layered with smoke, spice, sweetness and richness.
The space is as inviting as the menu, with a warm, sun-soaked exterior featuring arched windows and striped umbrellas, and an interior of soft pink tones, tiled finishes and a long bar that flows effortlessly from drinks into dinner.
Restaurant Manager Kirstiin Luxton sums up the experience: “There’s a lot of bold flavour, but it never feels heavy. Every dish has a point of view. We want people to leave thinking it was fun, a bit different, and not just another version of something they’ve had before.”
Picoso Mexican Bar y Cocina is now open at 89 Prospect Road, Prospect.
