Ixchel is the Mayan goddess of the Moon, and thanks to Alex Gazzi R'04 and the wonderful staff at this Mexican-inspired eatery, you are certainly made to feel god/goddess-like whilst they take you on a foodie adventure like never before.

As you walk in off the busy King's Road you are greeted by a super smart oasis of white washed walls, brightly coloured sofas, banquettes and cushions with low slung wicker lighting, and a soft funky soundtrack to put you in authentic mood. During the evenings this place takes on more of a smart club vibe, with a thumping sound system to match.

Thanks to the creativity of chef Ximena Gayosso Gonzalez, Ixchel will take you to new heights in your Mexican dining experience. Ximena, who hails from Mexico City itself, told us that she cooks the food she has always known and loved, but this was another level entirely to my usual fajitas! Her dishes are mini works of art, using a wonderful range of ingredients and spices, and served 'tapas' style to allow diners to share and sample as many flavours as possible.

In the efficient care of our charming waitress we began with a nice thick deep green guacamole with long corn tortilla chips, an ample bowl for two, followed by the smoked pasilla chilli pork rib, which fell of the bone, and yellowfin tuna tostada, the most beautiful looking dish garnished with flower petals; light and refreshing with the addition of the granny smith apple, after the chilli kick of the pork.

We then moved onto quesadillas; a squash, portobello mushroom and swiss chard veggie version, and a short rib with smoky adobo, molcajete sauce and pineapple salsa. Both completely moorish, but the highlight was the ensenada taco, a lovely piece of battered white fish with a refreshing pickled cucumber salad but a massive punch from the scotch bonnet crema. On the side was slow cooked tuna salad with lettuce, seasonal veg and cashew dressing - a glorious mixture of fresh produce - and the crispiest crispy potatoes served with a salsa verde.

You might wonder how after all that there is room for dessert, but with some familiar puds being given a Mexican twist you can't resist. And so out came Ximena's take on a bread and butter pudding, brulee achiote spiced bread, served with banana ice cream in a puddle of haba tonka crème anglaise; a gorgeous crispy wheel and ice cream sandwich; and slices of Mexican mango with homemade chamoy (pickled fruit sauce), lime sorbet, and tajin, a blend of mild chilli, lime and sea salt. Three plates of heavenly light deliciousness.

A wide, tiled, rope-handled staircase takes you down to a private space that can host up to 90 people standing  with its own private bar. Alex Gazzi has offered this space for free and drinks and eats at cost for any Worth event, which has been taken up by several decde reunion organisers.

Ixchel, 33H King's Road, London SW3

www.ixchellondon.com