---
title: "Signature Main Courses | Private Fine Dining in Bangalore"
description: "Explore Chef Clive Fernandes' signature main courses, from duck a la rosé to classic ballotine. Experience refined modern European dining in Bangalore."
canonical: https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners/signature-main-courses
last_updated: 2025-09-15
---

# Signature Main Courses for Private Dining in Bangalore

Tribe Verified · Chef-led private dining across Bangalore.

By [Oxalis Fine Dining](https://mytribe.in/oxalisfinedining) · Ticketed pop-up dinners at partner venues across Bangalore · ₹1,800 Per Guest (estimate)

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

Experience a fusion of classical French technique and modern innovation, where every plate tells a story through precise textures and bold flavors.

## Photos and videos

- ![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)

## About Signature Main Courses

I approach every main course, such as my Magret of Duck, with strict attention to temperature and timing. Curing the meat in five-spice and cooking it 'a la rosé' allows the fat to render completely while keeping the center tender. This precise balance of technique and flavor is the standard for every dish I serve, ensuring the plate delivers both visual impact and depth of taste.

My approach to main courses draws heavily from classical European training, adapted for an intimate dining setting in Bangalore. Whether it is a traditional Caille En Sarcophage or a more contemporary Veal preparation, the objective is to highlight the quality of the primary ingredient.

Take, for instance, my Ballotine of Chicken. It requires careful deboning and trussing into a roulade, filled with a mousseline of forced meat and mushrooms, then paired with a port wine reduction. This complexity is not just for show; it creates a depth of flavor that a standard roast cannot achieve. 

Similarly, when I prepare Fillet Steak, the focus shifts to the accompanying elements, such as squid ink aioli or mushroom ketchup, which add layers of umami to the meat. My Pâté En Croute—a labor-intensive pie featuring lamb, poultry, and pork wrapped in duck fat pastry—exemplifies the time and traditional skill involved in my kitchen. Each main course is designed to be the centerpiece of the evening, serving as a point of conversation between you and your guests.

## About Oxalis Fine Dining

I believe a main course should do more than just satisfy hunger; it should anchor the entire dining experience. Whether I am preparing a delicate ballotine or a robust steak for your supper club, I apply restaurant-grade rigor to every detail in my kitchen.

[See all of Oxalis Fine Dining's services](https://mytribe.in/oxalisfinedining)

## More from Exclusive Supper Clubs & Pop-Up Dinners by Oxalis Fine Dining

- [Featured](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners/featured)
- [The Supper Club Experience](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners/the-supper-club-experience)
- [Themed Pop-Ups & Collaborations](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners/themed-pop-ups-collaborations)
- [The Art of Plating](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners/the-art-of-plating)
- [Handcrafted Pasta](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners/handcrafted-pasta)
- [Canapés & Appetizers](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners/canap-s-appetizers)
- [Desserts & Mignardises](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners/desserts-mignardises)
- [Behind the Scenes](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners/behind-the-scenes)
- [Menus & Announcements](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners/menus-announcements)
- [Additional Work](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners/additional-work)

## More services by Oxalis Fine Dining

- [Private Chef Services](https://mytribe.in/oxalisfinedining/private-chef-services)
- [Fine Dining Catering](https://mytribe.in/oxalisfinedining/fine-dining-catering)

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## Book

To book Oxalis Fine Dining, message mytribe on WhatsApp: [Chat on WhatsApp](https://wa.me/916360004054?text=Hi%20Chef%20Clive%2C%20I%20am%20interested%20in%20your%20Signature%20Main%20Courses%20for%20a%20private%20dinner.)