Out to showcase that meatless Mexican can be even tastier and tantalise your tastebuds, Jump To The Beet will be serving 3 delicious plant-based courses alongside a welcome Margarita and nibbles. Dining will be on communal tables so you can meet your fellow guests and hosted at chef Catherine’s Brixton apartment. The menu for the night:

Welcome Drink – Cucumber Margarita

Nibbles – Totopos (Mexican corn chips) with:

• Guacamole
• Salsa chile de arbol (roasted chilli & green tomato salsa)
• Pico de gallo (fresh coriander, Spanish onion & ripe tomato salad)

Starter – Hearts of Palm Ceviche

Hearts of palm, sesame, tomatoes & radishes infused with lime vinaigrette

Main Course – Soft Corn Tacos served with a choice of 3 toppings, crunchy red cabbage slaw & salsas

• Cactus (seared with onion and spices)
• Crispy Tempura Cauliflower (roasted cauliflower in a paprika coconut lime crust)
• Mixed Bean Chilli (Pinto beans, black beans, kidney beans & sweet peppers cooked in a fragrant tomato sauce)

Dessert – Key Lime Pie (cashew cream, coconut & lime mousse with a walnut & date base)

Catherine first emerged on the London food scene in 2014 with the Mexican Supper Club Dos Corazones. Wanting to shine the spotlight firmly on plant-based cooking Jump To The Beet was started to demonstrate its versatility and deliciousness. These supper clubs are fun, social dining events in friendly surroundings.