Tacos, Tequila & a Turning Point: The Feast That Started It All

This is the menu that started it all — our first New Year’s Eve feast and the spark that lit the Grub Club flame. Inspired by the bold, vibrant flavours of Mexico, this spread was designed to feel festive and familiar, while gently pushing the boundaries of what a vegan dinner could be. Each dish was a love letter to the cuisine we already adored, reimagined with plant-based flair and a sense of celebration.

From crispy tostadas topped with creamy avocado and refried beans to enchiladas oozing with rich, smoky tomato sauce, every bite was designed to impress — even the sceptics. Paired with punchy sides, a comforting starter, and a decadent dessert laced with chocolate, cinnamon and just the right amount of heat, this menu is big on flavour, full of heart, and perfect for sharing. It’s not just food — it’s a fiesta.

Canapés

Tostones with Mango Salsa & Cilantro Chimichurri – savoury plantain rounds topped with
sweet salsa and a herby green drizzle.

Spicy Mexican Corn Bites – crispy, golden bites with a smoky chilli kick.

Starter

Shredded Tofu Nachos – layered with beans, salsa, and creamy toppings.

Soup Course

Spicy White Bean and ‘Chorizo’ Soup – a hearty bowl with warming spice and smoky depth.

Main Course

Sizzling Mushroom Fajitas – served on a hot skillet with sautéed peppers.

Cilantro Lime Coleslaw – bright and crunchy with fresh herbs and citrus.

Pineapple Salsa – sweet, juicy and a little spicy.

Roasted Poblano Peppers and Sweet Potatoes – caramelised and earthy.

Dessert

Mexican Chocolate Pudding – rich, velvety, and spiced with cinnamon and chilli.