If you love Mexican food you will love this sharing menu. I have just come back from a long trip to Mexico and my head is still full of the flavours and spices. Only using organic, seasonal and locally procured produce.Here is a SAMPLE sharing menu:Guacamole, Pico de Gallo and toasted fresh tortillaQueso cheese dip and winter cruditésShrimp ceviche served with an agave and chipotle aioli & chicory leavesCitrus and scotch bonnet salmon ceviche tostadaLoaded Nachos (vegetable, cumin and lemon pepper beef or shredded chicken)Slow cooked black bean tostada with feta and micro greensElotes – Mexican grilled corn smothered in mayonnaise, parmesan, tagine and limeTacos (x3)24-hour gojuchang and agave pork belly served with pink slaw, coriander and pickled sweet onionsFried chicken with a creamy carrot slaw and parsley oilChorizo with black beans, Pico de Gallo and avocado yoghurtshredded chicken and cheddar taquitosTempura seabass served with radish and a green goddess sauceCajun Shrimp served with a cucumber raitaSmoked Squash, pomegranate and baked fetaMole marinated beef Sharing plate (x1)Lemon, parsley & ancho chilli vinegar dressed salmon served with a dill yoghurt, roasted vegetable quinoa &cumin roasted heritage carrotsGriddled orange & rosemary spatchcock chicken served with pumpkin, kale, lardon and pomegranateTrio of moles served with plantain dumplings and a punchy tomato and onion saladEnchiladas – stuffed with fragrant chicken breast, Mexican rice and a trio of organic cheese topped with a sweetand spicy enchilada sauce and a flourish of fresh herbs, chillies and coriander oilSalsa (x3)Sweet peach – mildCoriander and lime – mildChipotle and agave aioli – mild and sweetHibiscus and Baldwin apple – mind and tangyChunky mango and habanero – mediumTomatillo – mediumRoast Tomato, lime & garlic – sweet and medium3 chilli roja – hot Desserts (x1)Tropical fruit pavlovasKey lime cheesecake with a baked oat baseMexican chocolate torteDulce de leche and fresh coconut, milk cake
Hi all, I'm a private chef of 10 years, I've travelled to over 30 countries in that time & expanded my culinary repertoire extensively along the way. The only thing I adore more than food is cannabis, specifically CBD. With my own organic, virgin pressed CBD tinctures, oils and flower it would be my pleasure to create you and your guests a bespoke four course dinner accompanied with all the CBD knowledge you desire and beautiful complimenting flavour profiles. Creating a custom-tailored dining experience just for you using only organic, seasonal and locally procured produce and organic CBD flowers .