MENU // Mexican Sunday Supper


Mexican Sangria // complimentary cocktail to get the evening started.
Share Platter // Guacamole Tipico (chunky guac), Cebolla morada (pink pickled onions, Quesco Blanco (fresh white cheese made by me) & purple corn chips

Tacos de Guisado // Tacos with four different stews
Tinga de Pollo
Acelgas con Papas
Frijoles Refritos

Served with arroz (rice), tortillas, curtidos (pickled vegetables), quesco fresco (fresh cheese), salsa verde (tomatillo & jalapeno sauce), salsa cruda (tomato salsa), cebolla morada (pink pickled onion), crema & guacamole taquero (smooth guac).

Limones Rellenos // Candied lime with sweet & salty coconut filling
Fresh fruit // served with cajita (goat’s milk caramel) & cinnamon totopos

*subject to change without notice


Mexico 1

HOLA, let’s eat some delicious food.

This is the second evening in our Sunday Supper Series and who does’t love Mexican food!?

Let’s mingle over a share platter of guacamole & homemade queso blanco with complementary cocktail in hand. I’d be disappointed in myself if we didn’t feast on taco’s so there will, of course, be taco’s and we’ll follow that up with very interesting dessert that I hear was Frida Kahlo’s favourite.

Our events are not only meals, but social events and an experience to remember. We’re looking forward to having you along!

Date: 6:00pm, Sunday 18th February 2018
Location: Palm Beach, location revealed on the day of the event. 
$40 donation, all inclusive. BYO welcome.

Dietary Requirements: This meal can be VEGETARIAN, VEGAN, GLUTEN FREE & DAIRY FREE – just mention when booking. Any other dietary requirements, please just check with us before paying :)


You can book & prepay your seat using the PayPal button below.
Please read our Terms & Conditions and if there are any dietary requirements please discuss this with us before booking.

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We hosted a Mexican dinner in 2013, before the Mexican wave hit the Gold Coast. Man oh man do I love Mexican food! We wanted to revisit the cuisine of Mexico but with us only hosting 12 events a year we aim to not repeat, wanting every event to be unique. So we decided on BRUNCH and we’re having a ball researching the variations in breakfasts eaten throughout Mexico. We’ll be serving up sweet breads, breakfast tacos, little pigs and so many more delights!
Come along, great food and company – I can’t think of a better way to spend a Sunday.

Date: 11am, Sunday 26th April 2015.
Location: Gold Coast somewhere, after payment you will be emailed the exact location. 
Cost: $30 donation per person, all inclusive. You will receive a complementary glass of sangia on arrival, BYO additional drinks.
Can’t eat something?: This event is vegetarian friendly, just let us know when booking! If you have a food intolerance/allergy or are vegatarian/vegan please email us, we always try and make it possible for you to attend!
Book & Prepay: Please email us at to RSVP. Your booking will be finalised after payment is received via PayPal using the button below :)





Guacamole with tostadas
Corn Fritters with jalapeño & coriander salsa
black bean dip
habenero & onion salsa
queso blanco

Fish Taco with Salsa Fresca, Slaw & Baja Sauce
Calamari Taco with Chilli Sauce
Prawn Taco with Palmito & Apple

Peurco Pibil
Gorditas with Yucatan Pickles, Fetta & Fresh Herbs
Chargriled pring Onions

Dark Chocolate Flan with Tequila Poached Pears


Get yourself fiesta-ready and join us for a Mexican dinner party packed full of colour & flavour! You can bet your burrito there’ll be coriander, lime, tequila everything and tacos, tacos, tacos!

Upon arrival you will be welcomed with a complimentary cocktail and spread of nibbles, including my Guacamole (that has been approved by Mexican guests at an exhibition I catered – flattered!). We will be serving up a trio of tacos for entree, a traditional slow cooked dish for main and a contemporary take on the Mexican Chocolate Flan by serving it with Tequila poached pears and a prickly pear sauce. Yeah we’re eating cactus! As always, the night will end with coffee but don’t fret, there is no need to rush off until you’re ready!

Due to the awesome fact that corn is so important in Mexican cooking this meal will be gluten free. I will be making corn tortillas by hand using Masa Harina, a corn flour made from dried and ground Masa. Masa is a dough made from corn that has been “boiled and steeped in a solution of lime – calcium hydroxide, that is, not the citrus. The liming process, known as nixtamalisation, changes the nutritive qualities of the corn and alters its flavour” (Gourmet Traveller).
This meal can easily be dairy free also, so if you’re that way inclined just let me know :)

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