CANAPES/TAPAS (select 3-4)

Pan con tomate
Shrimp Gyoza
Mini Crab Cakes, Tartare Sauce
Vegetable Gyoza
Mini Wagyu Sliders
Croquetas de Jamón - Ham-béchamel fritters
Duck Confit + Cranberry Endives
Prosciutto and Mozzarella Crostini
Patatas Bravas
Shrimp Cocktail
Ensalada Russa
Padron peppers with smoked paprika
Gazpacho Shooters
Mini Caprese Skewers with Cherry Tomatoes, Mozzarella di Bufala and Liguria Basil
Baby Summer Rolls with Vegetables and Sweet Chili Sauce


Chicken Katsu

Miso Black Cod

Cod with chickpea and chorizo stew

Seabass with baked rice and aioli

Wagyu Sukiyaki

Iberico pork presa with chimichurri and red pepper purée


Skirt Steak, rosemary-mustard sauce

Lamb al asador

3. Creme Brulee

Chocolate Fondant

Apple Tarte Tatin


Rose mojito - rum, mint, rose-infused syrup, dried rose petals

Sake Tonic - dried apricots, sake, vodka, elderflower liqueur, tonic water, orange peel

Sake Fizz - sake, yuzu juice, sake, gomme syrup, sparkling wine
Elderflower Prosecco cocktail - Gin, Prosecco, Elderflower Cordial, lime

Rosé negroni - gin, Vermout, Aperol, strawberry liqueur.

Le verger - Vodka, Calvados, Verjuice,gomme syrup, light tonic, apple
Pear infused gin and lemon thyme tonic

Mexican Mule - tequila, lime, ginger beer

Whiskey Ginger - whiskey, ginger ale, lemon twist

From Russia with love - Russian standard vodka with elderflower cordial, ginger beer and lime

Parisian Pisco punch - Pisco, lime juice, Green Chartreuse, absinthe, Champagne

Spice and sour - gin, chilli-infused honey syrup

Soiree Amaretto Prosecco sour - Amaretto, Soiree, lemon and lime juice, Prosecco, Maraschino cherries
Other Infomation


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 THE 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/large gatherings.
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. I am fully vaccinated with a booster and safety is my number one priority. I focus on seasonal ingredients (farmers markets, trusted butchers like 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 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 promise you a wonderful evening Looking forward to cooking for you!

Meal for 4 on 18 June 2022