1. VEGETABLE PUFFS, Apple Chili Chutney

SPRING ROLLS, Ginger Mint Sauce

TOFU LETTUCE CUPS, corn, cabbage, carrots, onion, cilantro, turmeric

CAULIFLOWER KHASTA, Tomato-Sesame Chutney



2. T’SING HOI POTATOES , Potatoes, house spicy sauce, cashews

CAULIFLOWER IN MANCHURIAN SAUCE
Cauliflower, cilantro, onion, scallion, ginger

VEGETABLE COINS
Mixed vegetable patty, cilantro, onion, scallion, ginger, sweet and sour sauce

SEASONAL VEGETABLES AND STIR FRIED TOFU In oyster and soy Sauce


3. PEA AND QUORN KOFTA CURRY


CURRY RICE NOODLES
Rice noodle, ginger, onion, beansprout, curry


Vegetable pulao- Mushrooms, vegetables, herbs and spices, dried cranberries



VEGETABLE BIRYANI PIE - vegetable biryani topped with a crisp, flaky puff pastry lid and crispy shallots, cardamom, ginger, cinnamon, turmeric, chili, coriander, carrots, cauliflower, pease rose water, saffron and mint

4. Mango kulfi -mango kulfi,condensed milk, mango


Grilled peaches, white chocolate rabdi and cardamom panna cotta

Fennel and ginger ice cream

Coconut granita with bird's nest, blackberries, yoghurt and mochi ice-cream

Other Infomation

Dear Shaylee,

I am originally from Moscow, and relocated to New York at a young age. While in NYC, I worked under Daniel Bouloud and later moved to Paris, where I lived in Julia Child's apartment and learnt French way of living !!!!
Always inspired by Japan, I headed to Tokyo where I worked with Zaiyu Hasegawa at DEN, a two Michelin star restaurant which was named TOP 50 Best Restaurants in Asia. My biggest mentor was Pascal Aussignac, who I had the pleasure of working with in his Michelin star restaurant Club Gascon in London. I have spent every summer since my childhood on the coast of Italian Liguria and learned how to make fresh pastas. Additionally, I have 10 + years of private chef experience, collaborations and food styling. I offer private plated dinners, small gatherings (due to Covid), private cooking classes.
I am extremely passionate about quality on all levels and work to ensure that all the elements within the event are as perfect as possible. As we are amidst the COVID, therefore, safety is my number one priority. I am fully vaccinated (and have a booster), but still always wear mask and gloves as well as take weekly COVID tests to be on the safe side. I mostly focus on seasonal ingredients, farmers markets, trusted butchers like Lobel’s, Ottomanelli Brothers and fishmongers like Citarella, Chelsea Market and Dorian's. I will make sure that your event will be absolutely fabulous and work with you to ensure that everything goes absolutely perfect and according to your taste and preferences!
I will provide the staff as well to make sure everything smoothly and professional.

Please feel free to ask to modify the menu or shoot me a message so we can work around it. I am extremely open minded. I promise you, you will be happy! Looking forward to cooking for you!

Meal for 7 on 19 March 2022