Mexico — The Americas
Vegetarian Fine Dining Mexican
First Course
StartersRoasted Poblano and Corn Soup V
Creamy roasted poblano and sweet corn soup, garnished with cotija cheese, fresh coriander, and a drizzle of lime-infused sour cream.
Chilled Avocado and Cucumber Gazpacho VE
Refreshing chilled soup of avocado, cucumber, and lime, served with crispy tortilla strips and a hint of jalapeño.
Grilled Halloumi Tacos V
Soft corn tortillas with grilled halloumi, avocado, and pickled red onions, topped with a chipotle mayo drizzle.
Mango and Jicama Salad VE
Juicy mango and crunchy jicama dressed with chilli-lime vinaigrette, sprinkled with toasted pumpkin seeds.
Huitlacoche and Oaxaca Cheese Quesadillas V
Crispy quesadillas filled with earthy huitlacoche and melted Oaxaca cheese, served with salsa verde.
Second Course
AppetisersStuffed Poblano Peppers V
Poblano peppers stuffed with black beans, quinoa, and cheese, baked and served with a smoky tomato sauce.
Sweetcorn Tamales with Red Salsa V
Soft homemade tamales filled with sweetcorn, served with a zesty red salsa and a side of crema.
Tostadas with Refried Beans and Guacamole V
Crispy tostadas topped with creamy refried beans, guacamole, and pickled cabbage, finished with crumbled cheese.
Wild Mushroom and Goat's Cheese Empanadas V
Flaky empanadas stuffed with wild mushrooms and tangy goat's cheese, served with roasted tomatillo salsa.
Stuffed Avocado with Quinoa and Salsa Verde V
Roasted avocado filled with quinoa, black beans, and fresh herbs, topped with tangy salsa verde and crumbled cheese.
Third Course
MainsVegetarian Enchiladas with Mole Poblano V
Corn tortillas filled with roasted vegetables, smothered in a rich mole sauce, garnished with sesame seeds and sliced radishes.
Chilli Relleno with Spiced Tomato Sauce V
Roasted poblano stuffed with spiced rice, black beans, and cheese, served with a tomato and cumin sauce.
Squash Blossom Tacos V
Soft corn tortillas filled with sautéed squash blossoms, onions, and garlic, topped with salsa roja and crumbled cheese.
Vegetarian Tlayuda V
A large crisp tortilla layered with refried beans, avocado, grilled vegetables, and Oaxacan cheese, drizzled with salsa and crema.
Roasted Cauliflower with Green Mole VE
Charred cauliflower steaks served with a vibrant green mole, garnished with toasted almonds and a side of black beans.
Fourth Course
Sides & SaladsPico de Gallo Salad VE
Tomato, onion, and coriander dressed with lime juice and a pinch of chilli flakes.
Mexican Street Corn (Elote) Salad V
Roasted corn kernels with lime, chilli powder, cotija cheese, and fresh coriander.
Saffron Rice with Roasted Peppers VE
Fluffy saffron rice with roasted red and yellow peppers, finished with fresh coriander.
Grilled Avocados with Chimichurri VE
Halved grilled avocados with a vibrant chimichurri sauce and roasted pumpkin seeds.
Black Beans with Lime and Epazote V
Slow-cooked black beans with lime and epazote, topped with crumbled cheese and a dollop of crema.
Fifth Course
DessertsMexican Chocolate Tart with Spiced Whipped Cream V
Rich dark chocolate tart infused with cinnamon and chilli, served with spiced whipped cream and a dusting of cocoa.
Churros with Mexican Hot Chocolate Sauce V
Crispy churros dusted in cinnamon sugar, served with a velvety Mexican hot chocolate dipping sauce.
Tres Leches Cake with Fresh Berries V
Light sponge cake soaked in three types of milk, topped with fresh cream and seasonal berries.
Coconut Flan V
Creamy coconut flan with a caramel glaze, garnished with toasted coconut flakes.
Lime and Tequila Sorbet VE
Refreshing sorbet made with fresh lime juice and a hint of tequila, served with candied lime zest.
All menus are fully customisable. Allergen information and dietary alternatives always available on request.