---
title: "Pop-Up Dinners Bangalore by Chef Clive Fernandes at Partner Venues - mytribe"
description: "Ticketed pop-up dinners by Chef Clive Fernandes at partner venues in Bangalore like Roast, The Conservatory, and Nolte. Themed multi-course menus, chef collaborations, and limited-seat supper club experiences."
canonical: https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners
last_updated: 2025-09-15
---

# Exclusive Supper Clubs & Pop-Up Dinners in Bengaluru

By [Oxalis Fine Dining](https://mytribe.in/oxalisfinedining) · 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.

## Locations

Ticketed pop-up dinners at partner venues across Bangalore

### Visit at

- Hosted at chef's residence or partner venues in Bengaluru (Bengaluru, Bengaluru, Karnataka, India)

## Pricing guide (estimates)

These are indicative prices based on provider's past work. Enquire now to find out final quote.

### Casual Pop-Up Dining

Covers ticket entry and a typical 3-course bistro meal at rotating partner venues like Roast, The Conservatory, or Nolte.

Typically ₹1,800-2,500 Per Guest (estimate)

#### Pricing Approach
* Ticket price varies by event theme and venue.

#### Event Details
* **Access:** Includes the entry ticket fee which is typically redeemable against food and beverage.
* **Venue:** Hosted at rotating city venues like Roast, The Conservatory, or Nolte.
* **Vibe:** High-energy, social atmosphere often featuring vinyl music and specific culinary themes (such as the 4 Hands dinner series, Bodega Tapas, or Mexican Supper Club collaborations).

#### What This Covers
* **Starter:** Small plates like Quiche Lorraine, Wild Mushroom Tartine, or Cured Salmon.
* **Main Course:** Substantial bistro-style plates such as Coffee-rubbed Tenderloin, Duck Pastrami, or Saucisson En Brioche.
* **Dessert:** Plated sweets like Rice Pudding or Torched Cauliflower Panisse.
* **Beverage:** Basic non-alcoholic beverage. Alcohol is paid directly to the venue.

#### Note
* For a private booking at the chef's residence in Yelahanka (rather than a public ticketed pop-up), see the Residency at Chef's Place package under Private Chef Services.

## About Exclusive Supper Clubs & Pop-Up Dinners

For me, food is all about connection. When you walk into one of my pop-up dinners, it's never just about eating, it's about soaking in the vibe, making memories, and sharing stories around the table.

### What Makes My Evenings Different

* Small, exclusive gatherings. I keep things cozy so it feels personal, never crowded.
* Every detail matters, from the flowers on the table to the playlist spinning in the background.
* It's not just about the plates. It's about the people and the energy in the room.

### The Food & The Experience

I love playing with Modern European technique and Asian soul in the kitchen. What you get is a curated multi-course menu, each course with its own story. I present every dish myself, give you the lowdown on what's in it, and why it matters to me.

Menus change up with the seasons and themes. You will find options for both vegetarians and non-vegetarians, like Salmon Tartare with Dijon Mustard Crème Glacée, or pillowy Agnolotti Di Patate with saffron seaweed butter.

### How the Night Rolls

These are ticketed events at partner venues across Bangalore, like Roast, The Conservatory, or Nolte. Some nights might be a Spanish bodega vibe, others a festive French Christmas, others a Mexican night. Seats are limited.

For a private booking at my own residence in Yelahanka (a pre-set 5-course seasonal tasting at my chef's table), see the Residency at Chef's Place under Private Chef Services.

## Highlights

Browse through Oxalis Fine Dining's best work.

### [Featured](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners/featured)

- [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)

### [The Supper Club Experience](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners/the-supper-club-experience)

- ![The table is set for an evening of culinary discovery. I believe the ambiance is just as important as the food, creating a warm and elegant setting for my guests.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a918d443-97f0-4174-969d-346bcf153baf)
- [Video: From the elegantly set table to the final plating, this is a snapshot of the atmosphere at one of my private dinners. It's all about creating moments and memories.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5b14f8f2-15e6-4e7f-88cc-097b7d199fe2)
- [Video: The best part of any supper club is sharing the stories behind the food. I personally present each course to my guests, explaining the ingredients and inspiration.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/efbfb6dd-023f-4073-a049-ed30a76284fd)
- ![Guests engaged in conversation over a meal. For me, the magic happens when people connect and share stories around the dining table.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/89d9bb2d-33a0-4a09-bae9-4f191c191d71)
- [Video: Here I am explaining my culinary philosophy. My approach is rooted in classic French training, but with a progressive, modern European sensibility.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7eca8595-1f03-4515-90ce-b588e588d310)
- [Video: I enjoy explaining the nuances of each dish, like this 'Duo of Chicken'. It helps guests appreciate the technique and thought behind what they are eating.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/13d62d13-78f4-4514-ba84-3803061acffe)
- ![A proud moment with my apprentice, Saud Ahmed. Building a team that shares my passion for fine dining is essential to the Oxalis experience.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a0b5fee9-ec78-45c9-b712-db82edbcbde3)
- ![A guest enjoying a quiet moment during one of my pop-up breakfast events. The goal is always to create a relaxed yet refined atmosphere.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7e9c0986-39d2-40a4-a9f5-d1beb5fa97c6)
- ![Sharing a bite is sharing a moment. I love seeing my guests enjoy the food and the company at my supper clubs.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7abe4090-4d14-4ca7-b40e-9513ebabc9f0)
- ![My events are for everyone. It's a joy to see guests of all ages enjoying the culinary experience we've created.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/782b3b90-0931-4107-97d5-b7279153565a)
- ![A guest enjoying a plated dessert, the culmination of a multi-course journey. The smile is the best feedback a chef can receive.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a7cbfb6d-e7da-4ea7-a536-e401b1f6a71c)
- ![An intimate table setting at my residence. Hosting these dinners allows me to share my craft in a very personal and direct way.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8016746c-e5ba-457e-8684-39e2ee2ed3bc)
- ![Every place setting is thoughtfully arranged. The menu, the cutlery, and the glassware are all part of the story of the meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b10b0272-7cb9-4e42-af12-297876fdb258)
- ![A view of the dining space, ready to welcome guests. The open pass to the kitchen allows for a seamless connection between the cooking and dining experience.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/384b8c7e-7c0c-444a-afec-089fef943f2f)
- ![The calm before the service begins. A perfectly set table is a promise of the memorable evening to come.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c36da970-f6ca-436d-b94b-1172760873b5)

### [Themed Pop-Ups & Collaborations](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners/themed-pop-ups-collaborations)

- ![The poster for our "Mexican Supper Club," a collaboration where we explored the rich and complex flavors of Mexico with a modern European twist.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b64e85e3-12a1-43c9-bcec-708e0991f602)
- ![A spread of house-made salsas and cremas for our Mexican pop-up, including salsa roja, salsa verde, and a smoky chipotle mayo, served with blue corn tortilla chips.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/987f1f26-4580-41f9-a6a4-0a8e6aff8f65)
- ![Our main course for the Mexican dinner: roasted chicken with two kinds of mole, mole rojo and mole negro, served alongside a traditional tamale.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e2f8bb3f-31ce-4ee2-a8a9-600b38452371)
- ![A dessert of sweet corn panna cotta with a corn husk meringue, showcasing how a single ingredient can be transformed.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/14ed3a79-260c-40aa-9348-7d74b725235d)
- [Video: Announcing our "Bodega Tapas" event, a modern Spanish menu designed to bring the lively vibe of a Spanish wine shop to Bangalore.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4ee0e2c5-0da9-402b-a709-63c81238a611)
- ![The announcement for "A Culinary Homecoming," a special two-night pop-up in Hyderabad where I collaborated with Chef Sreekar.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6dd601a4-8552-4c42-910f-c7dee0a825ec)
- ![The non-vegetarian menu from our Hyderabad pop-up, featuring dishes like Lamb Chop with Jus and Agnolotti with Saffron Sauce and Caviar.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1893ae0b-1c15-4d8a-8451-58a3fe9b3530)
- ![The vegetarian menu from the same Hyderabad event, with creative offerings like Breadfruit Tacos and Silken Tofu with Ginger Dressing.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3e821868-18dd-44e2-b34e-2c5f8b5660e3)
- ![For the festive season, I curated "Un Noël Français," a 5-course French Christmas menu paired with a selection of beautiful wines.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/954035b0-5a92-4aef-9dd8-e320debb251c)
- ![The non-vegetarian menu for my French Christmas supper, featuring classics like Chicken Liver Mousse and Duck à l'Orange.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/bfb8fa73-79d1-4839-a230-99d2ee50680a)
- ![The vegetarian offerings for the French Christmas dinner, including a Gruyère Parmesan Custard and King Oyster Mushroom entrée.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2c388299-e13c-4a52-ac19-bfc51c04c585)
- ![The poster for our "4 Hands" dinner, a unique event combining a modern European menu with vinyl records and a post-dinner cigar session.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8c38a690-5d21-4fae-a531-bd41e2f4e032)
- ![A tostada made with blue corn masa harina, part of our exploration of authentic Mexican ingredients.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c068b978-aa45-42e8-b9b1-88cc91a8c4cb)
- ![A refreshing tomato aguachile, a vibrant and tangy dish from our Mexican-themed menu.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2e1125ee-66c3-4334-ba9f-5e0971311dfd)
- ![Classic churros with a rich chocolate dipping sauce, a sweet ending to our Mexican feast.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/befcc4a5-4d85-458e-9a0c-aac1cb64efe5)
- ![Tender octopus with a corn espuma, a dish that balances textures and flavors from our Mexican supper club.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/517ed087-c805-486d-9734-02f578c2f20e)
- !["Nacho Your Typical Supper Club" was the playful theme for our deep dive into modern Mexican cuisine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c372b8e0-8772-46a9-aa16-8db682773ba6)
- ![Another poster for the "4 Hands" dinner series, a collaboration that brings together two chefs for a unique culinary dialogue.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/71ffcbef-e701-475e-a3a4-7a073595b316)
- ![A different take on the "4 Hands" announcement, setting the mood for an evening of fine food, music, and conversation.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fc5b2ca8-cbc1-4bde-87ba-94595f51c9cc)
- [Video: Snippets from our "4 Hands Vol. 2" dinner, showcasing the collaborative energy and the variety of dishes we created.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c11e628a-68eb-4716-b832-6d9b46929dab)

### [The Art of Plating](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners/the-art-of-plating)

- [Video: The final touch on a lamb chop, carefully spooning a rich jus to complete the dish. The sauce is the soul of the plate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0647c17d-a2fd-4390-8d1a-13455ae8bc9b)
- [Video: Plating a tenderloin dish. The drizzle of the bone jus is the last step, bringing all the elements on the plate together.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2f10ab98-070b-4100-8e0e-7f8500f38e6e)
- [Video: The making of my Salmon Tartare with Dijon Mustard Crème Glacée. Each element, from the pickled vegetables to the dusting of smoked paprika, is placed with intention.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1f97d6d5-374f-45dd-b2d7-9fe67a110819)
- ![Adding the final, delicate garnish to a dish. These small details are what elevate a meal from good to great.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/64d38ae5-a150-4d42-8f7c-67170b254c5d)
- ![Focused on the details while preparing canapés. Consistency and precision are key, even for the smallest bites.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ef4280a5-c26e-4fb1-830e-1fe3d7107643)
- ![Assembling a multi-layered dessert. Plating is a process of building flavors, textures, and visual appeal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c55f0203-c90c-42f3-85ce-a282c053dbc9)
- [Video: Plating a panna cotta dessert, adding a vibrant fruit coulis. The contrast of colors is as important as the contrast of flavors.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6e8f1391-52ba-4675-838b-854f0c85e5c3)
- ![Plating slices of a tart for a group of diners. Service is a synchronized dance to ensure every guest's dish is perfect.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b2131f77-f352-465e-8912-441e235a557d)
- ![Placing a delicate, crispy element on a plated dish. This adds a crucial textural contrast.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/82a9d01d-692e-4e40-990a-1db797404232)
- ![Arranging slices of perfectly cooked duck breast. The placement highlights the beautiful rosé color of the meat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1201dc52-bd62-47ca-9815-a73d1bc47bc8)
- ![A portrait of a chef in their element. The kitchen is my studio, and the plates are my canvas.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0bc3f6fc-5998-4415-b6a8-9bea6d40080b)
- ![Using a siphon to add a light, airy espuma to a dessert. Modern tools allow for new textures and presentations.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1df13290-c70b-40c0-b5bf-046a2a92b8a5)
- ![Another angle of the dessert plating process, showing the precision required to create a beautiful final dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b9625056-ac62-48fc-81d3-02165ecaea06)
- ![Adding a creamy element to a mille-feuille dessert. Each layer is carefully constructed.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/09d0275b-8869-4557-8473-9394553fea0e)
- ![Adding an avocado espuma to a plate with seared tenderloin and mole, a fusion of techniques and flavors.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/74a9685c-fad4-4da1-9960-227b57e76415)
- ![Two chefs working in unison to plate a course. Teamwork is essential for a smooth and successful service.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/37d40fb7-7808-4dfd-a8e3-c91cf20a15e1)
- ![Assembling individual dessert bowls. Every single serving receives the same amount of care and attention.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a7a35817-7412-40e2-8f24-74d296dd6dfa)
- [Video: From the first swipe of puree on the plate to the final garnish, this video shows the creation of a dish from start to finish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/30b4b98f-2b9c-4bef-90fd-d56c6ad530e8)
- [Video: A montage of plating different courses, from a colorful pearl couscous to a rich lamb dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d19fe5b5-9be7-4411-a4ae-9f8f86971799)
- [Video: A behind-the-scenes look at the plating station during a private dinner service.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f0dc2fed-6f72-4364-9825-9b0834dde312)
- [Video: The careful process of plating Wagyu beef, ensuring the meat is the star of the show.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eb665316-568a-42df-9bcd-7563503eb669)

### [Signature Main Courses](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners/signature-main-courses)

- ![Magret of Duck, a classic French dish. The duck is cured in five spice and cooked a la rosé, served with sunchoke, wild mushrooms, and a rich Sauce Robert.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d8d0bfbe-4700-450c-8f9c-01df012ecbe5)
- ![A close-up of a perfectly cooked fillet steak. The meat is tender and juicy, paired with a complex sauce and rehydrated tomatoes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8f50d014-24d4-489b-a39e-0928a08741ed)
- ![My Ballotine of Chicken, a deboned heritage chicken filled with a mousseline of its own meat and mushrooms, served with panisse and a port wine reduction.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0b29aae3-8d25-4bb1-bc14-33611bcfc152)
- ![A beautiful piece of pan-seared salmon with crispy skin, served in a creamy sauce with tobiko for a pop of texture.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3a34544f-e2a9-4a1b-a0b6-6ea8c61346f8)
- ![Caille En Sarcophage, or "Quail in a Coffin." A pan-roasted quail is presented in a vol-au-vent, a classic dish that is both dramatic and delicious.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/600a721b-9200-4db4-91b8-37c06436553c)
- ![A modern plate of veal with confit potato, morels, shiitake mushrooms, and a vibrant watercress puree.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f694f069-20b3-4b9b-9dfb-99140dee12b9)
- ![My take on a classic Carbonara. Perfectly cooked spaghetti with guanciale, Pecorino Romano, Parmesan, and freshly cracked Tellicherry pepper.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0718be08-50d6-4e86-b0fe-c3219c8d1f67)
- [Video: The glistening, crispy skin of a whole roasted duck, scored to render the fat perfectly. This is the first step to a magnificent duck course.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/db06ba41-cb50-479c-99fa-81b284c1bf0b)
- ![Slices of fillet steak, showcasing the perfect medium-rare temperature. Quality of ingredients and precision in cooking are paramount.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fa89e4f1-fcbd-4980-ab33-d5d018dd63e9)
- ![The top of a Pâté En Croute before slicing. This intricate meat pie is a labor of love, featuring lamb, poultry, and pork with Armagnac-soaked prunes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3c70b04e-a787-488f-b187-a23723ea74e5)
- ![A cross-section of the Pâté En Croute, revealing the complex layers of meat, fruit, and aspic, all encased in a duck fat pastry.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/884fd593-80fb-42cc-9c6e-964261c467d6)
- ![A slice of Pork and Duck Pâté served with a grapefruit and Calvados glaze and a tomato gastrique.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6bd67119-6c1a-4fb2-9060-bb0cbb8d7fb2)
- ![A hearty and elegant dinner of New York Strip steak with pomme puree and torched broccolini, alongside a pasta with duck confit.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/11a13c7e-404b-41cf-9747-71e53b4afaf4)
- ![Torched Mackerel with an escabeche, wasabi watercress, and compressed cucumbers. A dish full of bold, bright, and spicy flavors.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6535a380-b7b3-45b3-84a6-d44149fc4973)
- ![Delicate slices of Kanpachi, also known as amberjack, served with yuzu, miso, and quail egg.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9a114b24-e3cc-4249-a106-6a1299633825)
- ![Premium Bluefin tuna, sliced and ready for a tartare or to be lightly seared. The quality of the fish speaks for itself.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7b4d6aaa-e8f2-45ab-9cf6-d37eb1ae488b)
- ![A perfect block of A-grade Bluefin tuna. Starting with the best ingredients is non-negotiable.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/77648e0d-e754-43b2-a261-0eeeacb744a4)
- ![Another look at the beautifully scored and roasted duck, a centerpiece of many of my menus.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0155440a-d8b4-4170-a157-2c3f26b3c0b4)
- [Video: The final presentation of the seared salmon dish, resting in its sauce on a textured plate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/abd5988c-fdf8-4604-bcd6-6cf4ed7409ed)
- [Video: A close-up video of the Magret of Duck, showing the glistening sauce and perfectly cooked components.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/520426e3-f0e2-460b-9b11-00c86f8434d7)
- ![A plated Magret of Duck, identical to ID 34, showcasing the consistency in my plating.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d133ece6-38f1-454c-a062-d4dc658bb3bb)
- ![Slicing the duck breast, a crucial step to ensure each piece is perfect for plating.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/098b93c0-ccde-4215-a8fc-feba193fc4a6)
- ![Plated Magret of Duck from the "Four Hands Vol. 2" dinner, served on a bed of cauliflower crème.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5eabb919-cc5a-41c6-b674-d25147fe4549)
- ![Slices of tenderloin plated with a rich jus and delicate garnishes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3aad19f6-e61a-4dfb-9400-db10d330ced7)
- ![Slicing a Ballotine of Chicken, revealing the beautiful farce stuffing inside.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2711d47c-2124-49f3-b37e-16db865c89ab)
- ![A plated "Duo of Chicken" with truffle panisse and a port jus, an entrée from one of my supper clubs.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c45deeca-1d2d-49d3-b480-9db50fd93c53)
- ![Another shot of the chicken ballotine being sliced, a popular and technical dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/afaee0a6-d52d-4fbc-ba9b-26b418b8a9b2)
- [Video: A video showing the slicing of the chicken ballotine, highlighting the juicy interior and crispy skin.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7156dba5-0eef-4613-89a8-eeae230e943b)
- ![A beautifully composed plate of veal, showcasing different textures and the vibrant green of the watercress.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f235e4c0-380c-42da-b027-0c62e434abcc)
- ![A Tenderloin Crepinette, where the meat is wrapped in caul fat to keep it moist and flavorful during cooking.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9aed6218-1bbf-4765-85bd-9404dce0525d)

### [Handcrafted Pasta](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners/handcrafted-pasta)

- ![The workstation for my Agnolotti Tigre. Hand-laminated sheets of charcoal and pasture yolk pasta, ready to be filled and shaped.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d94a89fd-c877-42d9-b355-afa64826edbc)
- [Video: This is how I make the striped pasta dough. I carefully pipe the filling and seal each pillow by hand, a true labor of love.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e3a0f961-9d9c-40c5-8843-9fec61f0fbce)
- ![The final dish: pillowy soft Agnolotti Di Patate served with edamame, a saffron seaweed butter, and a crunchy malt milk crumble.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/584e3dfe-968d-4e79-89be-70ab06347788)
- ![Two pieces of the uncooked Agnolotti Tigre, showcasing the striking black and yellow stripes before they are cooked.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/307f3a6c-597f-4f5b-b8a8-4079ec7921a7)
- ![A pot of freshly cooked agnolotti, tossed in a creamy, emulsified butter sauce right before plating.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a6c0c82e-350e-4e0b-b23b-9551573dbe6a)
- ![A close-up shot of the agnolotti in the pan, a comforting and elegant dish featured in my private dining menus.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3f00118c-4065-4c94-bbc2-296940ea8bae)
- ![Another view of the agnolotti being finished in the pan, ready to be served.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fc720090-7592-4c0a-9808-2435a977d849)

### [Canapés & Appetizers](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners/canap-s-appetizers)

- ![A corn tartlet with a chicken fat corn crema, puffed amaranth, and crispy chicken skin. A bite that is full of texture and savory flavor.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4b1493c9-68f6-426c-a1c7-bd33d4c88e80)
- ![A duo of amuse-bouche: a vibrant beet tartlet and a rich confit duck croquette.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/769b2637-1c6f-485b-87f9-36d540d8615c)
- ![A Goose Liver Bonbon, where a smooth foie gras parfait is enrobed in a cherry glaze and served on cacao crumbs. A decadent and surprising bite.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4052eda4-8d84-441c-b101-54ffb6e4ddab)
- ![Canapé-sized mushroom tacos, filled with fermented garlic aioli, green papaya som tam, and a truffle egg yolk gel.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9443d43c-73c1-40b8-bd21-5e2a6b2a4c45)
- ![Delicate cones filled with beetroot tartare and topped with pickled elements and edible flowers.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9fb19307-1c51-4193-80e8-0ab6027a6611)
- ![My Salmon Tartare appetizer, served with pickles and a scoop of savory Dijon mustard ice cream.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/609adef4-da91-47ec-942a-c0997849af77)
- ![A single, elegant bite. This canapé features complex layers of flavor and texture, designed to be eaten in one go.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c0537051-7166-442f-89af-3e420f7da964)
- ![A savory bite-sized toast, artfully decorated with different sauces and microgreens.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/49909a32-7a2d-4811-a4a8-ff2b3b81da5e)
- [Video: Plating a row of tomato and raw papaya tacos, a refreshing and creative start to a meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/bb1674d4-d827-4217-bbc8-ddaeb5b30e68)
- ![A Bitterballen, a classic Dutch bar snack. It's a crumb-fried sphere of creamy confit chicken ragout.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1077d2c2-af33-4299-9dd0-26b463800f7a)
- ![Miniature tartlets, beautifully garnished. These small bites pack a punch of flavor.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0428e837-7471-4525-9b79-6177c2e54530)
- ![A vibrant green gazpacho with crab and heirloom tomatoes, a perfect cold appetizer.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/37012f26-ef37-4f13-a38a-23978c3b6c01)
- ![A duo of canapés plated for a private event, showcasing variety from the very first course.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b7651240-0513-4266-8260-3172579e2e82)
- ![A close-up of a tomato salad with a bright green herb sauce, a refreshing and light starter.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6c6d69e3-09ab-4022-acc2-781364a80dff)
- ![A tray of canapés ready for service, each one a small piece of edible art.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2d99308c-e174-4fbe-bb8a-c30c694a38fc)
- ![A collection of mini tartlets filled with a creamy salad, a perfect bite to start an evening.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6e296be4-07e9-4158-a7cf-8f5ab7c555c7)
- ![A line of beautifully plated cold soup appetizers, ready for guests.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/36c24954-59ba-4346-9571-42db48f6557b)
- ![A stunning tomato aguachile with tempura-fried zucchini blossoms, a dish from my Mexican supper club.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2e1125ee-66c3-4334-ba9f-5e0971311dfd)
- [Video: I love to explain the story behind each dish, including the canapés like this Bitterballen, which has roots in the Netherlands.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/783b33bf-e680-4d6d-a64d-08ec62b210d5)
- ![A tray of savory cones being served at a pop-up event. Presentation is key, even on the move.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/79bc0175-19aa-4449-b278-24464a25d26e)
- ![Savory cannoli-style canapés, filled and garnished, served on a wooden tray.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e1dfa410-6c11-4711-84d7-bf698d7e65a8)
- ![The Goose Liver Bonbon served in a crystal bowl, looking like a precious jewel.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4309b2e3-2257-4dc2-a48f-6a7a777686cb)
- ![A Green Pea Tourbillon, a vegetarian appetizer with mushroom textures, pumpkin, and a Riesling gel.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9302d8df-203a-402b-8900-c9390fae10d0)
- ![A closer look at the beet tartlet and confit duck croquette, a study in color and texture.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/aa58b081-b3c2-4242-af54-fbf632ed370e)
- ![A deconstructed tomato salad with burrata, caviar, and edible flowers, arranged in a beautiful wreath.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/92d3c5fc-9e27-4f7c-9b43-213be128d6cf)
- ![A modern take on a tostada, with heirloom tomatoes, herbs, and flowers on a creamy base.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1fff42f3-0421-4ee8-adbf-ea28164b4bc5)
- ![An artistic corn tartlet served on a stone, connecting the dish to natural, earthy elements.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/095d7213-5c61-4021-8928-db57f7be996c)

### [Desserts & Mignardises](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners/desserts-mignardises)

- ![A slice of my caramelized Muscovado custard tart, served with house-made cinnamon ice cream. It's rich, creamy, and deeply satisfying.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1a7183fb-61fb-48d4-b022-e26aa4c3b2f3)
- ![Bacon Pain Perdu. This is a savory and sweet dessert of brioche French toast with bacon bits, whipped crème fraîche, stone fruits, and elderflower ice cream.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/76b117b7-0090-4c93-b660-358f4c0adc03)
- ![A beautiful dessert of cardamom parfait, cacao mousse, fresh pomelo, and a delicate honeycomb tuile for crunch.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/92f9168a-e286-4092-9cae-dd0e9cda8bba)
- ![Freshly baked Canelé de Bourdeaux, a classic French pastry with a rich, custardy interior and a thick, caramelized crust.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/37e6b773-8ca3-4d05-b9ac-9dba4c186b7a)
- [Video: A close-up of a lemon curd dark chocolate bonbon. The perfect mignardise to end a meal, with a bright, tangy filling.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b29c59fc-35ff-4136-ac0e-a039dc9b57b8)
- ![A slice of rich chocolate tart served with a crumble and ice cream, a classic dessert pairing.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6ca789b9-7c25-4678-9999-3ea67a10535a)
- ![Riz Au Lait, a sophisticated take on rice pudding. I use Arborio rice and pair it with dulce de leche, sour cherries, and fig leaf oil.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/01bf44a6-559b-4bb1-af44-54131b5f4d06)
- ![Lemon curd dark chocolate bonbons, presented simply on a bed of sugar. These are perfect for a special occasion like Valentine's.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eb4288e9-f045-4c03-a75f-f4e363a59a15)
- ![Another plating of the chocolate tart, a consistent crowd-pleaser for private dinners.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/05487efb-c046-4c1b-802d-cbb2aa2454c0)
- ![A deconstructed dessert with meringue shards, mousse, and fruit. It's a playground of textures and temperatures.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/30f393d6-8a03-415d-9465-1dc1771f1f39)
- ![Sweet corn panna cotta with corn husk meringue, a creative dessert from my Mexican-themed dinner.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/14ed3a79-260c-40aa-9348-7d74b725235d)
- ![Canelé de Bourdeaux served as a petit four after a long meal, the perfect final bite.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3a32651f-7776-418d-aee2-6e6c6f4bcf18)
- ![A panna cotta dessert with peach compote, stewed plums, and a tarragon crumble.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6f367149-4cdd-4a7f-801c-57f0098bd993)
- ![My version of French Toast, or Pain Perdu, with brioche, peanut butter, jam, and stewed plums.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3cbdceaa-f7ee-4dfd-88ee-2692659fc87a)
- ![A slice of my Pecan Praline Pie, a nutty and sweet creation that's perfect for dessert lovers.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/415d3ee7-14e5-4ee3-a810-9a5be85107c8)
- ![A dessert course of piped mousse on a sablé biscuit, ready for the final garnishes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ee43ee3d-aff4-46d5-8afd-4afd39cd0a74)
- ![A tray of Canelés, the classic French mignardise, ready to be served.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/aefd1a8f-6d98-4627-8e60-7dedde0ebb44)
- ![A quenelle of rich chocolate sorbet next to a creamy white chocolate namelaka.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2b0697fc-9516-422d-9880-907ac41bdec2)

### [Behind the Scenes](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners/behind-the-scenes)

- ![In the kitchen during a busy service. Concentration and teamwork are the keys to a successful private event.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a3376484-79ee-48f2-b4d6-fdcc55b4cbed)
- ![My kitchen crew is the heart of the operation. Here we are working together during prep for a private dining event.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/dbecfe7b-c73b-4684-87be-3afd2d72f597)
- ![The team working in sync to assemble canapés. Every member plays a crucial role in bringing the menu to life.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/49b70731-7103-4e40-9e5f-c67cf700cc9d)
- [Video: A moment to talk about my culinary journey and the philosophy behind Oxalis, my private dining concept.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7eca8595-1f03-4515-90ce-b588e588d310)
- ![A member of my team expertly stretching flatbread dough. The quality of our bread is something we take great pride in.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ce8f52c7-e528-44a9-87b6-4648e5607fdc)
- ![Adding a potato parmesan espuma to a freshly baked flatbread with jackfruit meat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ba67e7c5-1c10-4794-a5a0-7f4c7f6549fb)
- ![Baking the flatbreads in a hot oven to get that perfect char and rise.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/16420008-bc73-40c0-9fb4-a3740ca6b920)
- ![The final product: a delicious, fluffy flatbread. There's nothing better than a bite of the food you've worked hard to create.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/74cfb7a4-59dd-429a-b694-6e0e915633ab)
- ![A freshly baked loaf of brioche, ready to be used for French toast or served with butter.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b6bd7c84-bc2b-4dfa-b831-6ac6ae4247ac)
- ![Me at the pass during a pop-up event at Nolte. It's a different energy cooking for a larger crowd, but just as rewarding.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3e3b1b74-9ff6-4a33-ba74-797d227e906c)
- ![A member of our team shaking up cocktails for a private event. The beverage experience is just as important as the food.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/bc1082e1-5ce4-4c2b-b0b0-f0d79524b5c3)
- ![A portrait of me in the kitchen. This is my happy place, where I can be creative and do what I love.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7ff292b6-ced2-458b-b1cb-1aacffdb9331)
- ![Adding the final touches to a flatbread before it goes out to the guests.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2ed92761-94ef-41e6-9b36-802a01fd48ad)
- ![A black and white portrait. My goal is to bring curated fine dining experiences to the city of Bangalore.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8f94c269-4bb4-41df-9e68-15c5211e571d)
- ![A close-up shot of the espuma being dispensed onto the flatbread.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8b5ee518-e4f6-4690-913d-712beda52af8)
- ![Another angle of the flatbread preparation, showing the tools of the trade.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2ddc6b33-eb14-415d-9612-37ebf7efee28)

### [Menus & Announcements](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners/menus-announcements)

- ![The announcement for "A Culinary Homecoming," a special two-night pop-up dinner I hosted in Hyderabad.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6dd601a4-8552-4c42-910f-c7dee0a825ec)
- ![The non-vegetarian menu for my Hyderabad pop-up, featuring seven courses including a lamb chop and agnolotti with caviar.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1893ae0b-1c15-4d8a-8451-58a3fe9b3530)
- ![The corresponding vegetarian menu from the Hyderabad event, showcasing creative dishes like breadfruit tacos and silken tofu.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3e821868-18dd-44e2-b34e-2c5f8b5660e3)
- ![The announcement for "Un Noël Français," a series of festive French Christmas dinners I curated.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/954035b0-5a92-4aef-9dd8-e320debb251c)
- ![The non-vegetarian menu for the French Christmas supper, featuring classics like Chicken Liver Mousse and Duck à l'Orange.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/bfb8fa73-79d1-4839-a230-99d2ee50680a)
- ![The vegetarian menu for the French Christmas dinner, with elegant dishes like Gruyère Parmesan Custard and King Oyster Mushroom.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2c388299-e13c-4a52-ac19-bfc51c04c585)
- ![The poster for a vibrant Mexican Supper Club, a collaboration that explored the rich flavors of Mexico.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b64e85e3-12a1-43c9-bcec-708e0991f602)
- [Video: Announcing our "Bodega Tapas" event, a modern Spanish menu designed for a lively, social dining experience.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4ee0e2c5-0da9-402b-a709-63c81238a611)
- ![The poster for our "4 Hands" dinner, a unique event combining a modern European menu with vinyl music and cigars.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8c38a690-5d21-4fae-a531-bd41e2f4e032)
- ![A sample menu from a "Sunday Supper" event, featuring choices like Quail or King Oyster Mushroom for the main course.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/46346075-94e3-419d-a977-65b789093318)
- ![Another design for the "4 Hands" dinner announcement, setting a sophisticated and artistic tone.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fc5b2ca8-cbc1-4bde-87ba-94595f51c9cc)
- ![A playful graphic for our "Nacho Your Typical Supper Club" Mexican-themed event.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c372b8e0-8772-46a9-aa16-8db682773ba6)

### [Additional Work](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners/additional-work)

- ![A wide shot of canapés being plated for a private event, in partnership with Interflora for the beautiful floral arrangements.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4bd10f4d-103c-4506-91a8-480dbdd8eaf2)
- ![A beautiful plate of Crepes Suzette, a timeless French dessert that I love to prepare.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4cf7d46b-64a4-42c9-a00b-fee597c406a4)
- ![A close-up of a savory toast canapé, showing the vibrant colors and textures.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b7409d7a-9ea0-4972-9b6c-683624dc1ea8)
- ![An overhead shot of canapés on individual plates, ready for service.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8bf7cdaa-0460-4c6c-861f-3eff8f6187fb)
- ![Plating a chicken dish for a private dinner at a client's home. I bring the fine dining experience to you.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e91b907f-fd7f-44bf-ad21-e128247d0ca8)
- ![A collage of dessert plates from a private catering event.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/526a7217-827d-4591-8430-dd0514df0b4a)
- ![Presenting a plated dessert to a guest at a pop-up breakfast.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2bc190ba-a959-496e-a9c4-d9172b50b629)
- ![A beautifully plated Pâté, served on a bed of greens with fresh figs.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/45b4b606-f763-4aaa-b90a-af3cd11cec1d)
- ![A vegetarian main course from a modern European breakfast pop-up.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c77b805b-a157-44c0-b030-50e19a92f9c8)
- ![A dish of smoked pork with pickled onions and figs from the same breakfast event.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/343496d4-f931-4a4b-8735-e16fceb2614b)
- ![A guest enjoying a flaky pastry dish at one of my pop-ups.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3082906f-d136-40ff-950a-a41ecec58432)
- ![Another beautiful angle of the Goose Liver Bonbon, a technically challenging and rewarding canapé to make.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0f9665df-4a5e-42e8-a407-188acb07e915)
- ![The Goose Liver Bonbon in natural light, highlighting the glossy cherry glaze.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f5cc47a9-be79-40e7-bc3b-a0b943227f5b)
- ![A close-up of the Pain Perdu, showing the layers of fruit and nuts.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cef90e46-f628-467c-9d8a-4a98a093d3e5)
- ![A Mushroom Tartine on a beautiful, textured plate. This dish features multiple types of mushrooms and a black garlic ketchup.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5f42aa10-6221-49ed-a899-385a42c09744)
- [Video: A video montage showcasing some of the dishes I offer for my pop-ups and private events.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ba835e8b-1e5e-4643-bd48-c0c922d1cae8)
- [Video: A montage of various dishes from a private dinner, from appetizers to dessert.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/772ad081-042f-4c9c-ac17-cccc13827e81)
- ![A complete three-course plating from a private dinner, featuring a main, dessert, and mignardise.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/df39a92c-0beb-49b0-9ed3-724bea93d75c)
- ![A stunning Ballotine of fish, showcasing intricate plating and a variety of colorful vegetable garnishes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c113e674-ba02-4669-b952-a87bd4c799b5)
- ![A dish of cured mackerel with orange segments and puffed rice in a bright, flavorful broth.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c0d24622-30be-4410-b7e1-9fb3c22773fc)
- ![A vibrant pumpkin risotto with toasted walnuts and seeds, a comforting and elegant vegetarian main.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ee71247e-3c6d-4247-a99c-c37dcc6f8ec8)
- ![A whole roasted quail served in a puff pastry "coffin," a classic and impressive dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f343e42e-231f-4221-95b9-7ad8f4b8b38f)

## Meet your expert

[Oxalis Fine Dining](https://mytribe.in/oxalisfinedining)

### 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.

## More services from Oxalis Fine Dining

- [Private Chef Services](https://mytribe.in/oxalisfinedining/private-chef-services) · ₹3-14K per person (estimate)
- [Fine Dining Catering](https://mytribe.in/oxalisfinedining/fine-dining-catering) · ₹850-14K per guest (estimate)

## Book

To book Oxalis Fine Dining, message mytribe on WhatsApp: [Chat on WhatsApp](https://wa.me/916360004054?text=Hi%2C%20I'm%20looking%20for%20Exclusive%20Supper%20Clubs%20%26%20Pop-Up%20Dinners%20by%20Oxalis%20Fine%20Dining.)