Tapas & Tales

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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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

03/10/2023

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Eat with us!

Complete this form to give us a quick overview of your event before our first meeting.

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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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Eat with us now!
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