The story
High Dive occupies a tight squeeze at the top of Margate High Street, serving LA-inspired Mexican cuisine from founders Kirstie Fleck and Benjamin Vorono. The duo have cultivated an intimate atmosphere that blends high-end service with the casual energy of a dive bar. Their kitchen relies on seasonal ingredients sourced from Natoora and butcher HG Walter for meats, working with local partners for seafood to support vivid, attention-grabbing flavour profiles.
The menu showcases precise combinations like the Devon crab tostada, which layers a creamy brown crab mousse with a herbaceous white crab salad and crispy shallots. Freshly made tortilla chips arrive with cool guacamole topped by a heat-driven salsa macha; the chilli-oil crunch is popular enough to sell by the jar. Griddled wild red Atlantic prawns offer a sweet and smoky finish through the prawns diabla, while a crisp cucumber salad provides balance atop a rich pea purée.
Drinks are a major draw, anchored by crafted cocktails like the Cadillac Margarita and the Spicy Old Fashioned, while the wine list features bottles such as Bichi El Panco from Baja California, Mexico. For those seeking refreshment without alcohol, the kitchen prepares house-made horchata and hibiscus agua fresca. From April through September, High Dive opens Unit 6 at the Margate Harbour Arm, where guests can enjoy tacos and margaritas on a first-come, first-served basis.
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