Tapas & Tales

08/30/2024

This is true comfort food! 🥩🍞

Ribeye tonkatsu sandwich accompanied by a smoked salmon mousse with ritz crackers and duck fat fried chips.

Ribeye seared to medium rare and lightly dusted with toasted panko - sandwiched between milk bread and a smoked maple kewpie sauce that is then seared in the ribeye fat. Not quite traditional but absolutely delicious.

Smoked salmon dip is whipped with maracopone, capers, cornichons, garlic, chili flakes, lemon zest, and aromatics such as dill and parsley. This paired with the saltiness of the ritz crackers or the delicate crunch of the potato chips are incredible.

Notes: Sometimes simplicity is best and this is deliciously simple with simple plating.
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08/20/2024

Exciting new dishes coming out soon, stay tuned!

Calamari is soaked for 24 hours in garlic oil, milk, lemon, fresh herbs and chili flakes. Stuffed with a chorizo mixture of caramelized onions, confit garlic, smoked paprika and honey.

Calamari is then seared and roasted in lemon butter, served over top of a fried caper aioli, with butter poached potatoes.

Server with h an umami zucchini and seaweed salad that pairs beautifully with the smokey calamari.

Notes: This dish is designed to make you feel like you are near the ocean. The Ying and Yang of flavours from the warm calamari and cold salad represent the first dip into cold water at the beach and the sun. Explosive and incredibly familiar dish. Paired with an Aperol spritz.

03/20/2024

Sous vide pork chops.

Simple salt and white pepper seasoning, slowly cooked in a water bath for 3 and a half hours, hard sear over an open flame to deepen flavour profile. Sliced and served with a marble mash, caramelized pearl onions and braised napa cabbage wedge - gorgonzola, parsley sauce.

Taste profile: First bite you get a beautiful caramelized crust on pork chops, buttery smooth pork, the sharpness of the gorgonzola cream, and the sweetness of the pearl onions and cabbage.

03/29/2023

Cannot wait to make this beautiful standing roast again.

03/16/2023

Ribeyes are ready to go! What are you cooking tonight?
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Comment below

03/11/2023

Our events are dynamic and can be customized to fit your theme.
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Do you want to sit around a campfire and watch as your course dinner gets cooked over an open flame? We will do it!

03/10/2023

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03/10/2023

Smoked mozzarella, pancetta and caramelized onion onions risotto, topped with lemon zest, cracked black pepper, parm and parsley.

03/09/2023

Vanilla, lavender and elderflower pannacotta topped with a blueberry compote, candied lemon zest and mini cheesecake square.
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02/28/2023