A tasting journey at No.7 begins with the earthy crunch of a tlayuda, a traditional Oaxacan-style tostada topped with creamy baked ricotta and camote. This progression through regional Mexican flavors continues with chicken asado skewers, which are charcoal-grilled to achieve a rugged, smoky character and paired with a vibrant nectarine salsa. The kitchen, led by Joel Bowers, utilizes the agricultural abundance of the Yarra Valley to create a menu that is both bold and technically refined. The aroma of roasting chilies and summery peaches fills the converted winery space, where low-intervention wines provide a natural pairing for the bold, spicy flavors. Technical finesse is evident in the stuffed peppers, where the saltiness of manchego is balanced by a fresh herb pesto. For dessert, the Basque cheesecake sings with the flavor of local fruit, while the fried dough fritters provide a satisfying, sugary crunch. It is a culinary destination where Mexican techniques are seamlessly integrated with Victorian produce.