What Mule is
Mule calls itself a taqueria, alfresco and bar. It's at 5A Zeally Bay Road, behind a white breeze-block wall, and a lot of the cooking happens over an outdoor fire. Everything on the menu is made to share. It opens in the late afternoon and goes till late, Thursday to Sunday.
It's new. Mule opened in June 2026, and the menu changes with what's on the fire. The website puts it simply: grab a table and see what's on tonight.
This is an independent guide; menus, prices and hours change, so check Mule's website before you go.
The story
Mule is owned by three mates: chef Will Wade, Rory Benzie and AFL player Charlie Curnow. The Surf Coast Times covered the opening in June 2026 and said the venue had taken two years to come together.
Wade's background, according to that article, includes time at Noma in Copenhagen and opening Sweet Ground on the Surf Coast. Benzie has spent about a decade in kitchens, including at a few Torquay venues. Before opening, the three travelled through the US and Mexico, including Los Angeles and Mexico City, eating at small taco places. Wade told the paper they'd never be Mexican, "because we are Aussies". Curnow described the team as three Aussies having a crack at it.
On its own website, Mule says the three of them built the backyard they couldn't find anywhere else in Torquay. Fire going, food in the middle of the table, nobody in a hurry to leave.
The space
It's small. ArchitectureAU wrote up the fit-out by local studio Jak Architecture in September 2026: a 37 square metre brick shop beside the Woolworths car park, painted deep red inside. Outside, a white hit-and-miss brick wall wraps a courtyard with a pergola and bluestone paving.
The centrepiece is a big double-sided fireplace in the courtyard. Its concrete hearth doubles as a communal table, so you can watch the cooking happen rather than having it hidden away in a back kitchen. The architect told ArchitectureAU it's a real source of warmth too, which matters, because Torquay can be cold for much of the year.
What's on the menu
Mule doesn't publish a full menu or prices on its website, and it says the menu moves with the fire. Here's what the website and local coverage describe.
Tacos
The main event. Tortillas are hand-pressed daily on the plancha and loaded with whatever's come off the coals. Mule says it's home to Australia's only charcoal al pastor. That's its claim, not ours, but it's a fair reason to order it.
Off the coals
Big cuts of meat and charred vegetables cooked over the fire, with salsas made fresh each day. The Surf Coast Times and Destination Surf Coast also mention masa, tostadas, raw seafood, garden herbs and house-made guacamole.
Margaritas and small plates
Margaritas, ceviche and small plates to share. Destination Surf Coast describes a cocktail list built to go with the smoke and spice of the food. Order a few things for the table and keep going.
Hours and bookings
When it's open
Thursday and Friday from 3pm, and Saturday and Sunday from 12pm, till late. Closed Monday to Wednesday. That's from the website in October 2026. New places often tweak their hours, so check before you go.
Booking
Mule's line is that bookings suit bigger tables and walk-ins are always welcome. There's a Book a Table link on the website, or you can call 0476 276 833. If there are eight of you, book.
When to go
A cold night is a good excuse. The fire's the whole point in winter. In summer, the 3pm start means you can come straight up from the beach for a margarita in the courtyard.
Getting there from Holyday House
Holyday House is in north Torquay, near Whites Beach. Mule is about 5 minutes away by car. The website says it's a short walk from the front beach, so if you're already down on The Esplanade, leave the car where it is. From the house it's about 25 minutes on foot along the foreshore. If the margaritas are flowing, sort out a lift home.
It's beside the Woolworths car park. Look for the white breeze-block wall and the glowing red M.
Nearby
Mule is a short walk from the front beach and the run of places on The Esplanade. Start with an arvo swim, then wander up. Earlier in the day, Pond Cafe and Bomboras do breakfast and lunch, and on the nights Mule is closed, Fisho's does an easy dinner of fish and chips. If you'd rather a beer than a margarita, our breweries guide has the local ones.
Mule FAQ
When did Mule open?
In June 2026. The Surf Coast Times covered the opening on 21 June 2026.
What days is Mule open?
Thursday and Friday from 3pm, and Saturday and Sunday from midday, till late. It's closed Monday to Wednesday. Check the website before you go.
Do I need to book?
Not always. Mule says bookings suit bigger tables and walk-ins are always welcome. You can book through the website or by phone on 0476 276 833.
Who owns Mule?
Chef Will Wade, Rory Benzie and AFL player Charlie Curnow, according to the Surf Coast Times and Destination Surf Coast.
Is it inside or outside?
Both. There's a small brick dining room and a walled courtyard built around a double-sided fireplace, which keeps things warm on cooler nights.
For more places to eat, see our Torquay restaurants guide. Visiting in the cooler months? The winter getaway guide is full of fire-side ideas, and things to do in Torquay covers the daytime. Back at Holyday House there are three wood fires of your own. Check dates and send us an enquiry.
Sources
Facts on this page were checked against these sources on 14 October 2026. Opening hours, patrols, rules and closures change — check with the source before you go.
- MULE: Taqueria, Alfresco + Bar — Mule
- Inside Mule: the new Torquay restaurant inspired by Mexico and open-fire cooking — Surf Coast Times
- Mule Taqueria by Jak Architecture — ArchitectureAU
- Mule: Torquay's New Backyard-Inspired Taqueria — Destination Surf Coast