Private Chef Zachary – Table at Home

~ Dinner Proposal ~

TO BEGIN

seared SCALLOPS, honeynut squash purée, guanciale lardons, maple

CORNBREAD, charred leek creme fresh, berry preserve, mint blossom

cured HAMACHI crudo, vietnamese ponzu, avocado mousse, crispy shallots, fresh herbs

STARTER

LITTLE GEM, shiso-buttermilk ranch, avocado, heirloom tomato, mixed seeds

ENGLISH PEA soup, grilled prawns, chile oil, preserved lemon, lovage

MAIN

poached SEA BASS, lemongrass-dashi, crispy sunchoke, mushroom purèe

grilled RIBEYE, fermented chile steak sauce, cipollini onions, miso creamed greens

DESSERT

lime leaf BAN GAHN, coconut-almond crunch, mango gelée, coconut caramel

Other Infomation

This menu consists of a variety of flavors of Asian cuisine with a heavy focus on French cooking techniques. If you have absolutely any questions or concerns, please let me know. This menu is not set in stone and I am more than happy to work with you on a menu that best suits your needs. I look forward to working with you!

Meal for 10 on 17 November 2021