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About Plonk

Plonk's name comes from a wartime misunderstanding. During the First World War, Australian soldiers misheard French troops referring to "vin blanc" (white wine) and, with their accents, turned it into "plonk." Over time, the term became Australian slang for wine, capturing the idea of enjoying it casually and without pretension.

At Plonk, that spirit lives on through a carefully curated selection of minimal-intervention wines, blending 85% Old World classics with 15% New World discoveries. The focus is on organic, sustainable wines that express their terroir, offering both timeless elegance and bold surprises.

Meet the Team

Meet our team: our chef, passionate about creative cooking, offers unforgettable culinary experiences. Alongside her, our sommelier selects wines to complement each dish ensuring a perfect harmony.

Sommelier

Romina Arguelles

Romina discovered her passion for wine during her hospitality studies, where her keen sense of smell led her to explore the world of tasting. Her journey began with early wine tastings as a student, eventually shaping her career. After working at Vigneron, she built strong industry connections and realized her true calling.

Now a co-owner of Plonk, Romina curates the wine selection, focusing on minimal-intervention, organic, and sustainable wines. She ensures a diverse offering, from classic favorites to bold discoveries like a Czech sparkling wine. "I want wines that express their grape and terroir, sourced from small producers that truly surprise," she shares.

Lead Chef

Flor Clamorlinga

Flor Camorlinga is a talented and innovative chef known for her contemporary approach to Mexican cuisine, blending traditional flavors with Asian influences. She is the culinary mastermind behind Plonk, a restaurant located in Condesa, Mexico City, which has gained significant recognition for its unique fusion of flavors and wine pairings.

With a passion for reinventing classic dishes, Camorlinga’s cooking is characterized by bold combinations, such as smoked marlin tamal with morita chile sauce and spicy shrimp udon with peanuts and cheddar. Her ability to merge Mexican ingredients with Asian techniques has made Plonk a standout dining destination.