Inside My Kitchen: The Art of Private Dining
A glimpse into the precision, passion, and teamwork that define every supper club experience at Oxalis.
In the kitchen during a busy service. Concentration and teamwork are the keys to a successful private event.
My kitchen crew is the heart of the operation. Here we are working together during prep for a private dining event.
The team working in sync to assemble canapés. Every member plays a crucial role in bringing the menu to life.
A moment to talk about my culinary journey and the philosophy behind Oxalis, my private dining concept.
A member of my team expertly stretching flatbread dough. The quality of our bread is something we take great pride in.
Adding a potato parmesan espuma to a freshly baked flatbread with jackfruit meat.
Baking the flatbreads in a hot oven to get that perfect char and rise.
The final product: a delicious, fluffy flatbread. There's nothing better than a bite of the food you've worked hard to create.
A freshly baked loaf of brioche, ready to be used for French toast or served with butter.
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.
About Behind the Scenes
When you see my kitchen crew in action, you are watching a finely tuned rhythm. It is not just about the cooking; it is about timing the resting of a sourdough or the temperature of a potato espuma perfectly so that when your plate hits the table, it is exactly as intended—temperature, texture, and taste in total harmony.
My approach to the kitchen is that of a purist. Having been classically trained in French and modern European techniques at L'Auberge du Pommier, I treat every ingredient with respect. What you see in these images is the foundation of the Oxalis concept: an obsession with preparation.
Whether we are hosting an intimate supper club at my residence or a pop-up at a partner venue like The Conservatory, the process remains the same. My team and I focus on the nuance—hand-stretching dough, balancing acidic purees, and ensuring the plating conveys the story of the dish. We avoid the chaos of a traditional commercial kitchen, favoring an environment where every movement is deliberate and every plate is a personal expression of the menu theme. This behind-the-scenes transparency is part of the invitation; I want you to know exactly how your food is being crafted, from the initial prep to the final pour.
Clive Fernandes
I am Chef Clive. At Oxalis, I focus on the intersection of Modern European technique and Asian soul, crafting menus that rely on precision and seasonality. My team and I are here to strip away the restaurant noise and bring you back to the essence of good food, shared intentionally.
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