Instant Cafe Culture Magazine Review Oct/Nov 07

Bright purples, pinks and greens make this place jump and patron-chef, Donald Mavor is passionate about the food he serves. Frozen Margaritas flow and beers are ice cold. I'm intrigued by the soft shell crab flautas and within minutes of ordering, two crunchy tortilla flutes appear, stuffed with crabmeat, smeared in sour cream and guacamole. The ceviche - scallops, prawns and fish in lime, garlic and coriander marinade, is lip-pingingly tangy. The salad garnish has pine nuts and pink peppercorns, the latter adding an aromatic bite. Veggie fajitas are set ablaze with tequila, sizzling on a hot plate; squash, peppers and mango caramelising in the flames. Slow roast pork disintegrates with the nearest nudge. The usual Mexican suspects bring up the rear - salsa, sour cream, guacamole and cheese. A wrapping frenzy ensues, juice dripping down our chins - messy but utterly delectable. Puds are goey creations, especially the banofee pie; banana slices smothered in a fudgy caramel topped with inch thick whipped cream.