Tequila Don Julio has unveiled the menus for its culinary experience at the Don Julio Hacienda, in Flemington’s Birdcage for the Melbourne Cup Carnival.

The menus feature authentic Mexican flavours and have been exclusively curated by internationally acclaimed chef Claudette Zepeda for Melbourne Cup Carnival. Zepeda was handpicked by Aussie legend and Diageo culinary advisor Curtis Stone.

Zepeda (above, left) said: “In Mexico, food is how we welcome people. It’s meant to be shared, and it always tells a story about where you come from. I wanted the Hacienda to feel like that: bold flavours, generous plates and a table everyone wants to sit at. Bringing that spirit to the Melbourne Cup Carnival, alongside Don Julio, is a real honour.”

Available across all four days of Carnival, the upstairs menu welcomes all VRC members and Birdcage guests to gather over vibrant Mexican flavours. Potato rolled tacos and pork tortas sit alongside ceviche, nachos and guacamole, with individual dishes and generous sharing plates.

El Secreto Bar reveals a more intimate side of the Hacienda, hosting exclusive VIP tasting sessions that celebrate Don Julio’s craftsmanship. Here, Zepeda’s invited guests sit down to a five-course VVIP menu, beginning with an onion rosette with caviar, followed by an oyster mushroom birria tostada and a Fabergé-inspired egg with tuna tartare. Australian wagyu rib eye with bean aligot, smoked cabbage and tortillas follows, before churros with goat’s milk cajeta bring the experience to a sweet close.

The Don Julio Golden Gallop is also returning in partnership with the Victoria Racing Club as the drink of the Melbourne Cup Carnival. It is poured at the Hacienda and throughout the Birdcage.

Crafted by leading Australian bartender Jimmy Irvine, the Golden Gallop is designed to capture the excitement and energy of spring in Melbourne. 

Consumers can also recreate the cocktail at home, with Irvine sharing the recipe.

Don Julio Tequila Golden Gallop

• 30ml Don Julio Tequila
• 15ml yuzu cordial
• 7.5ml peach liqueur
• 7.5ml passionfruit liqueur
• soda water

METHOD: Build in a highball over ice. Garnish with a marigold flower.