Ahi tuna tartare, sushi rice, avocado, nori, pickled cucumber, furikake aioli

Octopus salad, frisée, pickled fennel, citrus supremes, gf garlic croutons, barrel aged balsamic

Meyer lemon infused Sous vide swordfish, Tuscan kale, lentils, carrot turmeric purée, garlic chips

sous vide ribeye, wild mushroom & lamb ragu, roasted red pepper polenta cake, mint gremolata, charred broccolini

chocolate flourless cake, coconut ice cream, blackberry compote, edible flowers
Other Infomation

This menu covers a broad spectrum of flavors and blends very well into an evening of indulgent, vibrant food. Only local and seasonal vegetables will be prepared for your dinner, so the photos may be subject to change as the items that were used at time of photo may not be the best currently available for this time of year. I am open to changing the menu as many times as it takes until my clients are happy with their choices and have an appetite for the final menu. I do ask, however that all changes be made within 48 hours of the time of your event to provide ample time to source the ingredients. Please make aware any allergies, dietary restrictions and overall food dislikes and preferences so that I may tailor the menu for your custom specifics. I am here to provide the most memorable experience for you event and can assure you that at the end of the night you and your guests will be happy and fulfilled and impressed by the dishes that will be prepared.

Meal for 6 on 12 September 2020