Securely reserve your date.Your chef's name, kitchen background, and photo appear on your booking the moment they accept.
Your chef confirms the menu.They may suggest a swap based on what the season is doing. Nothing changes without your confirmation.
Send your guests the invite.Once you reserve, you will land on your invite page, which collects RSVPs along with allergies and restrictions. Text it, email it, or copy the link anywhere.
Confirm the details.We get clear on working space and anything else on site. If you do not know yet, that is fine. Your chef and team arrive with everything they need for service.
Stay in touch.We reach out through the lead-up, so you are never the one chasing.
Your evening
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Amuse-Bouche Beetroot Macaron with goat cheese mousse and candied walnut dust.
First Course Seared Scallops with pea purée, lemon emulsion, and crispy pancetta.
Second Course Sweet Corn Velouté with chili oil, popcorn crumble, and cilantro crème fraîche.
Third Course Herb-Crusted Turbot with roasted sunchokes, wilted spinach, and saffron beurre blanc.
Main Course Braised Short Rib with celery root purée, glazed baby vegetables, and red wine jus.
Dessert Hazelnut and Caramel Entremet with praline crunch, coffee anglaise, and gold leaf.
Beverage Options Non-alcoholic sparkling mocktails and herbal spritzers tailored to each course. Flat and sparkling water served throughout the experience. Freshly brewed drip coffee, espresso, and a selection of premium teas.
How much of this is fixed
The menu above, exactly as listed.
Amuse-Bouche
Truffle Arancini with Parmesan foam.
First Course
Tuna Tartare with avocado, sesame, and yuzu dressing.
Second Course Wild Mushroom Consommé with truffle essence.
Third Course Pan-roasted halibut with fennel purée, heirloom carrots, and citrus beurre blanc.
Main Course Venison Loin with parsnip purée, Brussels sprouts, and juniper berry sauce.
Dessert Deconstructed Black Forest Cake with cherry gel and chocolate soil.
Beverage Options Sommelier-curated wine pairings.
Selection of premium teas and coffees.
How much of this is fixed
The menu above, exactly as listed.
Amuse-Bouche Smoked Salmon Mousse with dill oil and cucumber gelée.
First Course Charred Octopus Salad with romesco, fingerling potatoes, and chorizo vinaigrette.
Second Course Velouté of Jerusalem Artichoke with hazelnut crumble and black truffle oil.
Third Course Duck Breast with parsnip purée, caramelized onions, and cherry-port reduction.
Main Course Lamb Loin with potato gratin, braised leeks, and rosemary jus.
Dessert Lemon Curd Sphere with white chocolate shell, meringue, and basil granita.
Beverage Options A selection of house-made fruit spritzers and infused waters tailored to enhance each course. Flat and sparkling water served throughout the evening. Freshly brewed drip coffee, espresso, and a curated tea selection.
How much of this is fixed
The menu above, exactly as listed.
Save menus you’d like to see again
Menu items are subject to change and will be finalized by your chef.
Select anything in the room. Your chef adjusts the menu rather than removing dishes.
Allergies
For everyone
For some guests
Dietary restrictions
For everyone
For some guests
SunMonTueWedThuFriSat
Chefs need at least 72 hours to shop and prep.
Service begins at
Your chef arrives about 90 minutes early to set up.
