Oxalis Fine Dining

I am Chef Clive Fernandes. I design bespoke private dining events centred on modern European and Asian cuisine, with a full kitchen and butler team that travels with me across Bangalore.

This is my Ballotine of fish, wrapped in Swiss Chard with a shrimp mousseline, yuzu pumpkin, and pickles. It's a dish that balances delicate flavors with complex technique, a true representation of my cooking style.

A dish I call "Caille en sarcophage," which translates to quail in a coffin. This classic French preparation features a whole roasted quail presented in a puff pastry case, a true showpiece for a special dinner.

Dessert is the final flourish. This parfait of cardamom with cacao mousse, pomelo, and a delicate honeycomb tuile is designed to be as beautiful as it is delicious.

In the kitchen, focus is everything. This is a glimpse of me plating a tenderloin dish, ensuring every element is perfectly placed before it reaches the table.

Exclusive Supper Clubs & Pop-Up Dinners

Ticketed pop-up dinners at partner venues across Bangalore

I host ticketed pop-up dinners at partner venues across Bangalore with themed multi-course menus, vinyl nights, and chef collaborations. Limited seats every time.

1,800-2,500

per person

This Ballotine of fish, wrapped in Swiss Chard with a shrimp mousseline, showcases the artistry of classic French cooking. It's a delicate and beautiful dish for any sophisticated palate.

In the zone, focusing on the final touches. As your private chef, I personally oversee every plate to ensure it meets the highest standards of quality and presentation before it reaches your table.

A perfectly rendered Magret of Duck, cooked a la rosé. This dish highlights my commitment to classic techniques, featuring five-spice cured duck served with sunchoke and a rich Sauce Robert.

My signature Agnolotti Di Patate. These pillowy, handmade pasta pockets are filled with potato and served with an edamame and saffron seaweed butter, finished with a malt milk crumble for texture.

A dessert designed to delight the senses. This Parfait of Cardamom is paired with a rich cacao mousse, fresh pomelo, and a delicate, crispy honeycomb tuile for a truly memorable finish.

The experience begins with elegant canapés. Here, my team serves bite-sized creations with white-gloved service, bringing a touch of formal restaurant luxury to your private gathering.

I transform your space into an elegant dining room. A beautifully set table with fine linens, quality glassware, and custom menus awaits you and your guests for an intimate dinner.

Fine Dining Catering

Catering at your venue across Bangalore (urban and rural). Outstation on request.

I bring restaurant-style fine dining to your home or venue with custom menus, on-site cooking, and full service for your special occasions.

850-14K

per guest

A dish that is as vibrant as it is flavorful. This Ballotine of fish is wrapped in Swiss Chard with a shrimp mousseline, complemented by yuzu pumpkin and pickles. It’s a perfect example of my approach to fine French cooking.

The Magret of Duck, a true classic. I cure the duck in five spice and cook it a la rosé to ensure it is perfectly tender and flavorful. It is served with sunchoke and a rich Sauce Robert.

An example of the playful yet luxurious canapés I love to create. This is a Goose Liver Bonbon, with a rich foie gras parfait center, glazed with cherry and served on a bed of cacao crumbs.

Dessert is the final act of the dining experience. This Parfait of Cardamom is paired with a light cacao mousse, fresh pomelo, and a delicate honeycomb tuile for a complex and satisfying conclusion to the meal.

The ambiance is set for an unforgettable evening. Whether in your home or at my residence, I ensure every detail, from the table setting to the lighting, is perfect for an intimate fine dining experience.

Precision in every step. Here, my team and I are in the midst of service, ensuring each plate is executed flawlessly for a private event. This is the focus required for a true luxury dining service.

Private Chef Services

Private dining at your home across Bangalore (urban and rural), at the chef's residence in Yelahanka, or on staycation outstation.

I create custom tasting menus and host private fine-dining experiences at your home or mine, with full setup and personal menu walkthroughs.

3-14K

per person

Meet your expert

Oxalis Fine Dining

My Story

Food isn't just food for me. It's about feeding folks, bringing people together, sharing stories over a table. I trained in classical French and Modern European technique, did my time at Auberge du Pommier in Toronto, and now I run Oxalis out of Yelahanka in Bangalore. My crew and I? We're all heart. We bring soulful flavours, music, and a vibe that feels like home. Whether it's a supper club at my place or a private dinner at yours, it's not just eating, it's memories, laughter, and that feeling you only get when the food hits right.

My Work

Bespoke Dining Experiences - We host private chef dinners, supper clubs at our place in Yelahanka, pop-up dinners, and staycation chef gigs for celebrations or just because.

Modern European & Asian Cuisine - Our menus mix classical French technique with global inspiration, handcrafted pasta, pâté en croute, ballotine of fish. Full Indian menus on request.

Proper Regional Indian, Not Just Fusion - If you want Indian, I cook it properly. Laal maas, Malabar prawn curry with appam, Indrayani pulao, khasta roti, carrot kheer.

Large-Format Banquets, Team-Executed - For 100+ guest weddings, corporate galas, and large parties. My Oxalis team takes the lead in the kitchen, under my brand and training.

Full Team, Every Time - For fine-dining gigs I travel with my full crew, kitchen staff and butlers included. We don't do solo-chef gigs, the experience needs the team.

I Work Around What You Eat - Mixed veg and non-veg tables, vegan, Jain, halal, allergies. Tell me upfront and I build the menu around it, separate kitchens where needed.

Lead Time - Drop me a line at least 4 to 5 days before the date so I can curate the menu and source ingredients properly. For banquets, give me a week.

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Oxalis Fine Dining