---
title: "Oxalis Fine Dining Bangalore for Private Chef and Bespoke Supper Clubs - mytribe"
description: "Oxalis Fine Dining by Chef Clive Fernandes in Bangalore. Book a private chef for in-home dinners, modern European tasting menus, supper clubs, and staycation chef experiences with a full team."
canonical: https://mytribe.in/oxalisfinedining
last_updated: 2024-08-31
---

# 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.

## Services

### [Exclusive Supper Clubs & Pop-Up Dinners](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners)

Ticketed pop-up dinners at partner venues across Bangalore

Typically ₹1,800-2,500 per person (estimate)

- [Video: A look at the precision and care that goes into every plate. From slicing the finest cuts to the final, delicate placement of a garnish, this is where my passion for modern European cuisine comes to life.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b7609b73-2d53-4747-af5d-8ce827638e23)
- ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fa660d21-8b44-486f-bea3-8f8fc798dc8f)
- [Video: The heart of my service is the connection forged around the table. Here, I'm walking my guests through the story of each course, making the meal a shared, unforgettable experience.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/efbfb6dd-023f-4073-a049-ed30a76284fd)
- [Video: The process of making my signature Agnolotti Tigre. Each stripe is carefully laminated into the pasta dough before being filled, a testament to the craft of handmade pasta.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e3a0f961-9d9c-40c5-8843-9fec61f0fbce)
- ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/568b90c5-33c2-46be-b5bb-173050444df1)
- ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/92f9168a-e286-4092-9cae-dd0e9cda8bba)
- ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d8585f34-c74e-4950-8af6-ea96f4d27836)

### [Fine Dining Catering](https://mytribe.in/oxalisfinedining/fine-dining-catering)

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

Typically ₹850-14K per guest (estimate)

- [Video: A perfectly cooked tenderloin, plated with precision and finished with a rich, house-made bone jus. This is the level of detail I bring to every private dining event.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2f10ab98-070b-4100-8e0e-7f8500f38e6e)
- ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fa660d21-8b44-486f-bea3-8f8fc798dc8f)
- ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d8585f34-c74e-4950-8af6-ea96f4d27836)
- ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d8d0bfbe-4700-450c-8f9c-01df012ecbe5)
- ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/584e3dfe-968d-4e79-89be-70ab06347788)
- ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/92f9168a-e286-4092-9cae-dd0e9cda8bba)
- ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9b40c591-32cd-4b6b-b203-828b19d2758a)
- ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8016746c-e5ba-457e-8684-39e2ee2ed3bc)
- [Video: From the kitchen to the dining table, this is a glimpse of the complete supper club experience. It's about more than just food; it's about creating an atmosphere of togetherness and culinary discovery.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/efbfb6dd-023f-4073-a049-ed30a76284fd)

### [Private Chef Services](https://mytribe.in/oxalisfinedining/private-chef-services)

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

Typically ₹3-14K per person (estimate)

- [Video: This is where the magic happens. A look at the focus and artistry that goes into every plate, from slicing premium ingredients to the final, delicate placement. This is the heart of my modern European culinary craft.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b7609b73-2d53-4747-af5d-8ce827638e23)
- ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fa660d21-8b44-486f-bea3-8f8fc798dc8f)
- ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d8d0bfbe-4700-450c-8f9c-01df012ecbe5)
- [Video: Craftsmanship is at the core of my cooking. Here, I am preparing my signature Agnolotti Tigre, a handmade pasta with charcoal striations, ready to be filled and served as part of a bespoke tasting menu.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e3a0f961-9d9c-40c5-8843-9fec61f0fbce)
- ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4052eda4-8d84-441c-b101-54ffb6e4ddab)
- ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/92f9168a-e286-4092-9cae-dd0e9cda8bba)
- [Video: A private dinner is more than just food; it's a shared experience. I take great pleasure in walking my guests through each course, sharing the story and inspiration behind the ingredients and techniques.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/efbfb6dd-023f-4073-a049-ed30a76284fd)
- ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a918d443-97f0-4174-969d-346bcf153baf)
- ![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.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d8585f34-c74e-4950-8af6-ea96f4d27836)

## Meet your expert

### 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.