Prickly Pear Kitchen is run by Maricela Bautista & husband James Cheeseman. Maricela is from Mexico City and lends her authentic hand to the menu, which is complimented by James’ 15 years of experience as a chef.

Prickly Pear celebrates local businesses, great quality local ingredients, and sustainable farming practices, supporting their vision of a healthy food industry, soil to plate. 

The menu is inspired by Mexican cuisine, but not limited to its traditional style. This allows some freedom to be creative with the local produce they use, whilst celebrating a love for Mexico.

We cater for a variety of events from taco buffets and Mexico BBQ, to three or five coarse sit down dinners. 

Deep fried in a beer batter, served with shredded cabbage, lime pickled onion and a chipotle salsa 

Local fish taco

A mix of dry fruits and nuts, minced pork and beef, served in a charred sweet pepper and coated in a delicious and fragrant pecan creme, garnished with pomegranate and parsley. 

Chile en nogada 

Made with avocado, onion, tomato, chilli, coriander, and finished with edible flowers 

Guacamole 

Wild sea bass braised in fresh lime juice, served with onion, chilli and coriander. 

Sea bass ceviche 

Roasted local squash, served with chimichurri, garlic yoghurt, pickled radish, and toasted walnuts 

Prickly Pear Kitchen

About Prickly Pear Kitchen

Local fish taco

Chile en nogada

Sea bass ceviche

Vegan squash taco

Guacamole

1 Review