---
title: "Fine Dining Catering: Hire a Private Chef for Your Event - mytribe"
description: "Elevate your special occasion with our exclusive fine dining catering in Bangalore. Chef Clive brings a luxury private dining experience to your home, crafting a bespoke menu of Modern European cuisine. Book a unique culinary soiree for your next event."
canonical: https://mytribe.in/oxalisfinedining/fine-dining-catering
last_updated: 2025-09-15
---

# Fine Dining Catering in Bengaluru

By [Oxalis Fine Dining](https://mytribe.in/oxalisfinedining) · I bring restaurant-style fine dining to your home or venue with custom menus, on-site cooking, and full service for your special occasions.

## Locations

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

### Travels to

- Travels to your venue across 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.

### Large-Format Custom Catering & Banquets

Custom catering for weddings, corporate galas, and large parties of 100+ guests. Executed end-to-end by the Oxalis team. ₹850 to ₹2,000 per guest depending on menu.

Typically ₹850-2,000 per guest (estimate)

#### Pricing Approach
* I don't believe in fixed price tags. ₹850 to ₹1,000 per guest is where a banquet menu starts, and ₹2,000 is the upper end for richer menus with premium ingredients. Final pricing depends entirely on the menu you build and the ingredients you choose, custom built per event.

#### Who This Is For
* Weddings, corporate galas, large parties, and events with 100 or more guests where you want consistent quality at banquet scale.

#### How It Works
* **Executed by my team:** For large-format banquets, my Oxalis team takes the lead end-to-end. I focus my personal cooking on the smaller fine-dining formats. The team is trained the same way I trained, and the quality and discipline you would expect from Oxalis carries through.
* **End-to-end team:** Kitchen crew, on-site finishers who finish cooking dishes at the venue, butlers and waitstaff, and servers. The whole operation is staffed by us.
* **Custom menu:** Built per event. Cuisine can be Modern European, fusion, Indian, or a mix, depending on what the event needs.
* **Setup:** Full kitchen, service, plating, and cleanup handled by the team.

#### Pricing
* **₹850 to ₹2,000 per guest** depending on menu complexity and ingredients.
* Final quote built custom per event.
* **Minimum guest count:** 100.

#### Booking Terms
* **Lead Time:** At least a week for banquets, ideally more for events of this scale.
* **Advance:** 75% of the quote upfront to lock the date.
* **Cancellation:** Once ingredients are sourced I am not able to refund. Before that, at my discretion.
* **Rescheduling:** Free, subject to my team being available on the new date.
* **GST:** Not charged.
* **Transport:** Standard transport within Bangalore is ₹2,000 extra, anywhere in the city including the outskirts. Outstation travel (flights, boarding, accommodation) charged separately.

### Floating Canapé & Grazing Service

Circulating service of 6 to 8 gourmet bite-sized varieties like confit duck croquettes and savoury tarts, plus a live finishing station.

Typically ₹2,500-3,500 per guest (estimate)

#### Pricing Approach
* Final price depends on the canapé menu you choose. The range is the starting point; premium options can take it higher.

#### Menu Configuration
* **Variety:** Selection of 6 to 8 types of hot and cold appetizers, ranging from mini tacos to savoury tarts.
* **Signatures:** Includes items like Confit Duck Croquettes, Salmon Tartare on crackers, and Fig & Stracciatella tarts.
* **Volume:** Trays keep circulating through the service, and we plan the count around your guest numbers and how long you want the service running.

#### Stations & Display
* **Grazing Elements:** Stationary display featuring charcuterie, Pâté En Croute, or artisanal breads like Brioche and Fougasse.
* **Live Station:** Chefs assemble delicate items live on-site, adding garnishes like gels and microgreens in front of guests.

#### Service & Hardware
* **Full Team:** I travel with my full team. Butlers in white-glove service circulate trays for seamless service.
* **Serveware:** Unique serving platters, slate trays, and wooden boards provided by me.
* **Essentials:** Cocktail napkins and small appetizer plates or forks where necessary.

#### Group Size & Pricing Model
* **Per guest, at every group size.** Minimum booking is 2 guests.
* **Minimum booking value is ₹18,000 to ₹20,000**, which applies to any booking with me.

#### Booking Terms
* **Lead Time:** Please book at least 4 to 5 days in advance.
* **Advance:** 75% of the quote upfront to lock the date.
* **Cancellation:** Once ingredients are sourced I am not able to refund. Before that, at my discretion.
* **Rescheduling:** Free, subject to me being available on the new date.
* **GST:** Not charged.
* **Transport:** Standard transport within Bangalore is ₹2,000 extra, anywhere in the city. Outstation travel charged separately.

### 5 Course Sit-Down Meal (Signature)

A 5-course tasting menu I personally cook and present. Premium ingredients, modern European fine dining. From ₹6,000 per guest, going higher with premium proteins like marbled beef or truffle.

Typically ₹6-14K per guest (estimate)

#### Pricing Approach
* I don't believe in fixed price tags. ₹6,000 per guest is the starting point for a standard 5-course. What moves it is the protein and the ingredients you pick, and it moves a lot. A menu on pork belly and tenderloin sits near the bottom; one on marbled beef with a truffle element has gone up to around ₹14,250 per guest. Truffle alone adds roughly ₹1,000 a head.
* Tell me the proteins you want early and I'll give you a real number.
* For reference, a recent 3 guest dinner, five courses and no add-ons, came to ₹6,200 a head plus travel.

#### The Menu & Ingredients
* **5-Course Tasting Menu:** A curated progression of dishes focusing on Modern European techniques with Asian influences.
* **Course Breakdown:** Amuse Bouche, Cold Appetizer, Hot Entrée (e.g., Scallops or Pasta), Main Course (e.g., Magret of Duck or Tenderloin), and Dessert.
* **Premium Sourcing:** Truffles, imported cheeses (Gruyère, Parmesan), edible flowers for garnishing.
* **Proteins:** Beef, pork, lamb, chicken, and all seafood are available. Tofu is my main non-dairy protein for veg menus.
* **Add-ons:** Extras like a truffle element or an additional bread course can be added on top of the menu. A **charcuterie board** is ₹1,500 to ₹2,000 for a standard board serving 2 to 3 people as light snacks, available as an add-on to the meal and not as a standalone order.

#### A Menu I Recently Cooked
A 5-course I did for a small group, so you can see the level of detail rather than just a course list:
* Plum Tartlet, mascarpone crema, fermented garlic and preserved fig
* Pork Belly, corn and jalapeño textures, salsa verde
* Agnolotti pasta, squash variations, smoked scamorza, dashi carrot beurre blanc
* Tenderloin, panisse, seasonal vegetables, red wine jus
* Chocolate Pots de Crème, berry compote, balsamic

Your menu will not be this one. I build it with you around what you eat and what is in season.

#### If Your Group Is Mixed Veg and Non Veg
* I do not hand the vegetarian guest a separate afterthought menu. The opening and closing courses stay common to the whole table, and the appetizer and main split into veg and non-veg versions, so everyone eats the same progression at the same pace.
* Fully vegan courses are possible too, not just vegetarian.

#### Who It's For
* Anniversaries, private celebrations, executive dinners, and milestone gatherings where the meal itself is the point.

#### Staff & Service
* **My Presence:** I personally lead the kitchen and introduce each course with the story behind it.
* **Full Team:** I travel with my full crew. Sous chefs and white-glove butlers for serving and clearing are included.

#### Setup & Presentation
* **Artisanal Tableware:** Full provision of textured stoneware plates, bowls, and serving gear (client crockery not required).
* **Table Scaping:** Premium cutlery, linen napkins, and minimalist table décor.
* **Personalization:** Customized printed menu cards for each guest.

#### Group Size & Pricing Model
* **Per guest, at every group size.** Minimum booking is 2 guests.
* A table of 2 pays the same per-guest rate as a table of 3 on the same menu. There is no separate flat-fee bracket for small groups.
* **Minimum booking value is ₹18,000 to ₹20,000.** Worth knowing if there are just two of you: the booking still has to clear that, so a couple works out closer to ₹9,000 to ₹10,000 a head rather than the ₹6,000 starting figure. From about 3 guests up, the per guest number is the one that applies.

#### Wine & Logistics
* **Wine Pairings:** Available on request. Otherwise BYOB.
* **Preparation:** I take over the kitchen ahead of service for finishing and plating.
* **Cleanup:** Post-service cleanup of the kitchen area and removal of all brought items.

#### Booking Terms
* **Lead Time:** Please book at least 4 to 5 days in advance so I can curate the menu and source ingredients.
* **Advance:** 75% of the quote upfront to lock the date.
* **Cancellation:** Once I have sourced the ingredients for your menu, I am not able to refund. Before that, whatever can be refunded is at my discretion, so talk to me early if plans look shaky.
* **Rescheduling:** No charge to move your date, but it depends on me being free on the new one. If I am already booked, that date is not possible, and it is not a question of money.
* **What I need in your kitchen:** Very basic setup. Room for 2 to 3 of us to work comfortably, a standard stove, an induction and an oven. I bring the utensils and serveware.
* **Kitchen:** I work out of a licensed kitchen.
* **GST:** I don't charge GST.
* **Transport:** Standard transport within Bangalore is ₹2,000 extra, anywhere in the city including the outskirts. Outstation travel (flights, boarding, accommodation) charged separately.

## About Fine Dining Catering

### What I Bring to the Table

Food isn't just about eating, it's about creating a vibe, sharing stories, and making memories. My catering covers two ends. The bespoke fine-dining tier I personally cook and present, where the meal itself is the point. And a large-format banquet tier my Oxalis team handles for events at scale.

### Fine Dining, Personally Cooked

For the signature 5-course sit-down and intimate gatherings, I bring my full crew, kitchen staff and butlers, set up the place, cook everything fresh, and walk you through each course. We cover the full show, fancy plates to last crumb cleaned up. This is what I love doing and where I am personally in the kitchen.

### Large-Format Banquets, Team-Executed

For weddings, corporate galas, and 100+ guest events, my Oxalis team takes the lead end-to-end under my brand and training. Kitchen crew, on-site finishers, butlers, waitstaff, the whole operation is staffed by us. Quality and discipline carry through, the format just shifts to volume.

### My Food Style

I am classically trained in Canada, with time at Auberge du Pommier in Toronto. My heart leans Modern European and Asian, but I will also cook proper Indian dishes on request, a full Indian menu, not just Indian-spiced European.

### Good To Know

* Lead time: at least 5 to 6 days for menu curation and ingredient sourcing.
* Advance: 75% upfront to lock the date.
* Transport: ₹2,000 standard within Bangalore. Outstation travel charged separately.

## Highlights

Browse through Oxalis Fine Dining's best work.

### [Featured](https://mytribe.in/oxalisfinedining/fine-dining-catering/featured)

- [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)

### [The Complete Fine Dining Experience, Delivered](https://mytribe.in/oxalisfinedining/fine-dining-catering/the-complete-fine-dining-experience-delivered)

- [Video: A montage of a private dinner, from the elegantly set table and wine service to the final plating of intricate dishes. This is the seamless, luxury catering experience I provide.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5b14f8f2-15e6-4e7f-88cc-097b7d199fe2)
- ![An intimate table setting for a special occasion, adorned with fresh flowers and gold cutlery. I work with you to create the perfect ambiance for your milestone celebration.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/51a7470f-1b9a-49eb-83c6-ea17f4b6064d)
- ![A view of the dining space I create for my private events and supper clubs. The focus is on comfort, elegance, and creating a warm atmosphere for guests to connect over food.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c36da970-f6ca-436d-b94b-1172760873b5)
- ![Every detail of the table setting is considered, from the crisp white tablecloth to the polished glassware and neatly folded napkins, ensuring a true fine dining feel.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5df90934-c05a-4dac-acf1-358fc473652b)
- ![Guests engaged in conversation at a pop-up event. My goal is to create a convivial atmosphere where the food sparks joy and connection.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/89d9bb2d-33a0-4a09-bae9-4f191c191d71)
- ![A candid moment between guests at a modern European breakfast event. It’s about sharing food and creating memories together.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7abe4090-4d14-4ca7-b40e-9513ebabc9f0)
- ![Guests of all ages enjoying the culinary atmosphere. My private dining services are perfect for family get-togethers and celebrations.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/782b3b90-0931-4107-97d5-b7279153565a)
- ![A moment of collaboration and mentorship with my apprentice. I am dedicated to building a team that shares my passion for excellence in fine dining.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a0b5fee9-ec78-45c9-b712-db82edbcbde3)
- [Video: From plating a delicate poached egg dish to the final table setup, this video shows the different elements that come together for a private dinner with Oxalis.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/30b4b98f-2b9c-4bef-90fd-d56c6ad530e8)
- ![The menu is an integral part of the experience. Each guest receives a personalized menu detailing the culinary journey they are about to embark on.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/20d7ca88-c334-4082-aefd-4393d8e0cad2)
- ![A closer look at the place setting for a private dinner, showcasing the attention to detail that defines my service.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b10b0272-7cb9-4e42-af12-297876fdb258)

### [From Our Kitchen to Your Table](https://mytribe.in/oxalisfinedining/fine-dining-catering/from-our-kitchen-to-your-table)

- [Video: In this video, I share my culinary philosophy, rooted in my classic French training and a progressive approach to fine dining. It's a look into the passion that drives Oxalis.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7eca8595-1f03-4515-90ce-b588e588d310)
- ![My team and I working in sync to prepare for service. Collaboration and precision are key to executing a flawless private dining experience.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/49b70731-7103-4e40-9e5f-c67cf700cc9d)
- ![Plating a vibrant tomato and crab dish in a client's home. My team and I bring all the necessary equipment to execute a high-level menu anywhere.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/37d40fb7-7808-4dfd-a8e3-c91cf20a15e1)
- [Video: A video montage showing the various stages of my work, from slicing meat and plating mains to garnishing delicate appetizers.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b7609b73-2d53-4747-af5d-8ce827638e23)
- ![Adding the final touches to a mille-feuille dessert. Every element is placed with care to create a visually stunning and delicious final course.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c55f0203-c90c-42f3-85ce-a282c053dbc9)
- ![Drizzling a savory sauce over canapés. This behind-the-scenes shot captures the concentration required during the plating process for a private event.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ef4280a5-c26e-4fb1-830e-1fe3d7107643)
- ![A portrait of me in my element. My focus is always on creating the best possible dish for my guests, ensuring every bite is perfect.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0bc3f6fc-5998-4415-b6a8-9bea6d40080b)
- ![Posed in the kitchen during a pop-up event. I am always ready to bring my culinary vision to new and exciting venues.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7ff292b6-ced2-458b-b1cb-1aacffdb9331)
- ![My team and I plating entrées during a busy private event. The energy and focus in the kitchen are what make the magic happen.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a3376484-79ee-48f2-b4d6-fdcc55b4cbed)
- ![Discussing the next step in the preparation process with a team member. Clear communication is essential for a smooth service.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/dbecfe7b-c73b-4684-87be-3afd2d72f597)
- [Video: A wide shot of the kitchen team at work in a client's home. We operate as a cohesive unit to deliver a seamless catering service.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/01645406-4000-4820-967f-d5b981e42ccc)
- ![A view of the kitchen pass, where my team gathers to assemble plates under my direction. This is the heart of the operation.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cb3c1d39-98b6-4e92-ace1-e88ae083bdbf)
- ![Carefully placing a delicate garnish on a plated 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)
- [Video: A quick look at the fast-paced action of plating multiple dishes during a private dinner service.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f0dc2fed-6f72-4364-9825-9b0834dde312)
- [Video: I explain the composition of my Salmon Tartare with Dijon Mustard Crème Glacée, sharing the story and technique behind the dish with my guests.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1f97d6d5-374f-45dd-b2d7-9fe67a110819)
- [Video: Here, I introduce the first course of canapés, explaining the Dutch-inspired Bitterballen and the techniques used to create them.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/783b33bf-e680-4d6d-a64d-08ec62b210d5)
- ![Plating slices of a decadent tart for dessert. This action shot shows the final assembly before the sweet course is served.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b2131f77-f352-465e-8912-441e235a557d)
- ![At a pop-up event, I am focused on preparing dishes at a live counter, giving guests a front-row seat to the culinary action.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3e3b1b74-9ff6-4a33-ba74-797d227e906c)
- ![A bartender shaking cocktails at one of my events. I can arrange for complete beverage services to complement the dining experience.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/bc1082e1-5ce4-4c2b-b0b0-f0d79524b5c3)

### [Signature Meat and Poultry Entrées](https://mytribe.in/oxalisfinedining/fine-dining-catering/signature-meat-and-poultry-entr-es)

- ![A signature dish, the Ballotine of Chicken. This heritage chicken is deboned, stuffed with a mushroom mousseline, and 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)
- ![Caille En Sarcophage, or "Quail in a Coffin." A classic French dish where a pan-roasted quail is presented in a crisp, buttery vol-au-vent with a marjoram jus.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/600a721b-9200-4db4-91b8-37c06436553c)
- ![A perfectly seared fillet steak, served with a rich port sauce, mushroom ketchup, and rehydrated tomatoes for a modern take on a classic.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8f50d014-24d4-489b-a39e-0928a08741ed)
- [Video: The final touch. A rich, dark jus is spooned over a perfectly cooked lamb chop, adding moisture and a deep, savory flavor.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0647c17d-a2fd-4390-8d1a-13455ae8bc9b)
- ![A beautiful plate of veal with confit potato, earthy morels, and fresh watercress. This dish balances rich flavors with delicate, seasonal ingredients.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f694f069-20b3-4b9b-9dfb-99140dee12b9)
- [Video: A close-up of a whole roasted duck, its skin perfectly crisp and golden. This is the foundation of my popular Magret of Duck entrée.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/db06ba41-cb50-479c-99fa-81b284c1bf0b)
- ![Slices of Magret of Duck served at a "Four Hands" collaboration dinner. The duck is cooked to a perfect medium-rare to keep it tender and juicy.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/5eabb919-cc5a-41c6-b674-d25147fe4549)
- ![A Tenderloin Crepinette, where the meat is wrapped in caul fat to keep it moist during cooking, served with a tempura-fried shiso leaf.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9aed6218-1bbf-4765-85bd-9404dce0525d)
- [Video: Slicing into a perfectly cooked Ballotine of Chicken, revealing the flavorful farce inside. This technique ensures a juicy and elegant result.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7156dba5-0eef-4613-89a8-eeae230e943b)
- [Video: The art of plating Wagyu steak. This video shows the careful assembly of the dish, from saucing the plate to arranging the perfectly cooked meat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eb665316-568a-42df-9bcd-7563503eb669)
- ![A dinner for two featuring New York Strip steak with pomme puree and a classic Penne al confit d’anatra, paired with a glass of white wine.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/11a13c7e-404b-41cf-9747-71e53b4afaf4)
- [Video: Plating a duo of lamb, showcasing different cuts and preparations on one plate, complemented by colorful purees and a red wine sauce.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d19fe5b5-9be7-4411-a4ae-9f8f86971799)
- ![A still shot of the beautifully scored and roasted duck breast, glistening and ready to be carved for service.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0155440a-d8b4-4170-a157-2c3f26b3c0b4)
- ![Thick, juicy slices of fillet steak resting before being plated. Proper resting is crucial for a tender and flavorful result.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fa89e4f1-fcbd-4980-ab33-d5d018dd63e9)
- ![Assembling the Magret of Duck dish, placing the sliced duck onto a bed of sunchoke puree and garnishing with care.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1201dc52-bd62-47ca-9815-a73d1bc47bc8)
- [Video: A close-up video of the plated duck entrée, showing the rich Sauce Robert and wild mushroom fricassée.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/520426e3-f0e2-460b-9b11-00c86f8434d7)
- ![A repeat of the stunning Magret of Duck dish, a testament to its popularity and a core offering for private dinners.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d133ece6-38f1-454c-a062-d4dc658bb3bb)
- ![Slicing the duck breast. The precision in carving is just as important as the cooking process itself.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/098b93c0-ccde-4215-a8fc-feba193fc4a6)
- ![A beautifully plated steak dish, showcasing perfectly cooked tenderloin with a crisp garnish and a savory jus.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3aad19f6-e61a-4dfb-9400-db10d330ced7)
- ![A cross-section of the chicken ballotine, showing the vibrant green stuffing and the moist, tender meat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2711d47c-2124-49f3-b37e-16db865c89ab)
- ![For a themed dinner, a roasted chicken leg quarter served with traditional mole rojo and mole negro, alongside a tamale.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e2f8bb3f-31ce-4ee2-a8a9-600b38452371)
- ![Plating a steak dish for a Mexican-themed supper club, pairing the meat with authentic sauces and an avocado espuma.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/74a9685c-fad4-4da1-9960-227b57e76415)
- ![A plated chicken entrée with a truffle mushroom farce, panisse, and a rich port jus, served at an intimate supper club.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c45deeca-1d2d-49d3-b480-9db50fd93c53)
- ![An overhead view of four plates of the Ballotine of Chicken being prepared for a private dinner party.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e91b907f-fd7f-44bf-ad21-e128247d0ca8)
- ![Another angle of the chicken ballotine being sliced, highlighting the technical skill involved in its preparation.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/afaee0a6-d52d-4fbc-ba9b-26b418b8a9b2)
- ![A stunning plate of lamb, showcasing two perfectly pink medallions with an artful arrangement of greens and sauce.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f235e4c0-380c-42da-b027-0c62e434abcc)
- ![A modern breakfast dish featuring smoked duck breast with figs and pickled onions, showcasing a creative use of classic ingredients.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/343496d4-f931-4a4b-8735-e16fceb2614b)
- ![A slice of a savory terrine served on a bed of fresh greens with figs, a perfect starter for a multi-course meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/45b4b606-f763-4aaa-b90a-af3cd11cec1d)

### [Creations from the Sea](https://mytribe.in/oxalisfinedining/fine-dining-catering/creations-from-the-sea)

- ![A perfectly seared salmon fillet with crispy skin, served on a creamy sauce with tobiko and garnished with delicate sea grapes for a pop of texture.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3a34544f-e2a9-4a1b-a0b6-6ea8c61346f8)
- ![A classic Salmon Tartare, finely diced and seasoned, served with pickled vegetables and a surprising scoop of Dijon mustard ice cream.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/609adef4-da91-47ec-942a-c0997849af77)
- ![Delicate slices of Kanpachi (Amberjack) served with yuzu, miso, a perfectly cooked quail egg, and crispy taro root. A study in Japanese-inspired flavors.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9a114b24-e3cc-4249-a106-6a1299633825)
- ![Torched mackerel with escabeche, wasabi watercress, and compressed cucumbers. The smokiness of the fish is balanced by the sharp, fresh flavors of the vegetables.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6535a380-b7b3-45b3-84a6-d44149fc4973)
- ![Freshly sliced Bluefin tuna, showcasing its vibrant color and quality. This is the starting point for many of my raw fish preparations.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/7b4d6aaa-e8f2-45ab-9cf6-d37eb1ae488b)
- [Video: A video showing the plating of the crispy skin salmon, highlighting the beautiful texture of the fish and the creamy sauce.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/abd5988c-fdf8-4604-bcd6-6cf4ed7409ed)
- ![A pristine block of high-grade Bluefin tuna, ready to be sliced for a tartare or sashimi-style dish. Quality ingredients are the foundation of my cooking.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/77648e0d-e754-43b2-a261-0eeeacb744a4)
- ![A vibrant green gazpacho-style soup poured around a composition of fresh crab meat, heirloom tomatoes, and radish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/37012f26-ef37-4f13-a38a-23978c3b6c01)
- ![A close-up of the chilled tomato and crab soup, garnished with fresh herbs and edible flowers. A refreshing and elegant starter.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6c6d69e3-09ab-4022-acc2-781364a80dff)
- ![An overhead view of the crab and tomato soup being plated for a group, showing the consistency and care taken with each serving.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/36c24954-59ba-4346-9571-42db48f6557b)
- ![A tender piece of octopus served with a corn espuma, a dish created for a Mexican-themed supper club.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/517ed087-c805-486d-9734-02f578c2f20e)
- ![A bright and fresh tomato aguachile, a type of Mexican ceviche, with zucchini, edible flowers, and a zesty marinade.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2e1125ee-66c3-4334-ba9f-5e0971311dfd)
- ![A row of tomato aguachile plates ready for service, showcasing the vibrant colors of the dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f8f22dab-2f8f-48ef-add4-297203fb79db)
- ![A beautiful dish of cured mackerel with orange segments and puffed rice, served in a citrusy broth.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c0d24622-30be-4410-b7e1-9fb3c22773fc)
- ![A repeat of the stunning Ballotine of fish, a testament to its visual appeal and a highlight of my seafood offerings.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c113e674-ba02-4669-b952-a87bd4c799b5)
- ![A creative tomato salad with burrata, black olive "caviar," and fresh basil, showcasing a modern approach to classic combinations.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/92d3c5fc-9e27-4f7c-9b43-213be128d6cf)

### [Handcrafted Pasta and Vegetarian Artistry](https://mytribe.in/oxalisfinedining/fine-dining-catering/handcrafted-pasta-and-vegetarian-artistry)

- [Video: The meditative process of making my signature "Agnolotti Tigre." Here, I'm piping the filling onto sheets of charcoal-striated pasta dough before shaping each pillow by hand.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e3a0f961-9d9c-40c5-8843-9fec61f0fbce)
- ![The uncooked, handmade agnolotti, showcasing the striking black and yellow stripes from vegetable charcoal. Each one is a small piece of edible art.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/307f3a6c-597f-4f5b-b8a8-4079ec7921a7)
- ![The tools of the trade for pasta making. A rolling pin, pasta wheel, and fresh dough are all that's needed to begin the process of creating something special.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/d94a89fd-c877-42d9-b355-afa64826edbc)
- ![A classic Carbonara, perfectly executed with spaghetti, Pecorino Romano, and a generous amount of cracked Telicherry pepper. Simple, yet deeply satisfying.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0718be08-50d6-4e86-b0fe-c3219c8d1f67)
- ![A vibrant vegetarian main course of pearl couscous cooked with Indian spices, served with confit topinambur and a velvety tomato shorba.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a295e08f-7958-4479-9537-7b17155cadbf)
- ![A beautiful vegetarian pumpkin risotto, topped with toasted walnuts, seeds, and crumbled cheese for a variety of textures and flavors.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ee71247e-3c6d-4247-a99c-c37dcc6f8ec8)
- ![A delicate dish of what appears to be gnocchi or a similar dumpling, served in a light sauce and topped with crispy cured meat for the non-vegetarian version.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/273eb62f-5a54-4964-b4af-6060f10ba72e)
- ![A pot of freshly cooked agnolotti, tossed in a creamy saffron butter sauce just before plating.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a6c0c82e-350e-4e0b-b23b-9551573dbe6a)
- ![Another view of the agnolotti being finished in the pan, a key step to ensure the sauce perfectly coats every piece of pasta.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/fc720090-7592-4c0a-9808-2435a977d849)
- ![A close-up shot of the agnolotti in the pan, labeled to highlight this signature pasta dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3f00118c-4065-4c94-bbc2-296940ea8bae)

### [Intricate Canapés and Starters](https://mytribe.in/oxalisfinedining/fine-dining-catering/intricate-canap-s-and-starters)

- ![A signature amuse-bouche: a delicate corn tartlet with a chicken fat corn crema and crispy chicken skin, served on a stone for a natural presentation.](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 crispy confit duck croquette. These bites offer a taste of the culinary journey to come.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/aa58b081-b3c2-4242-af54-fbf632ed370e)
- ![Canapé-sized mushroom tacos presented in individual bowls. These feature a 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)
- ![A luxurious Goose Liver Bonbon, coated in a cherry gel and served on a bed of cacao crumbs. A perfect balance of rich, sweet, and earthy flavors.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4309b2e3-2257-4dc2-a48f-6a7a777686cb)
- ![Savory cones filled with a beetroot tartare and topped with pickled elements and edible flowers. A visually striking and flavorful start to the meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/9fb19307-1c51-4193-80e8-0ab6027a6611)
- ![A single, beautifully constructed canapé on a wooden spoon, showcasing layers of flavor and texture in one bite.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c0537051-7166-442f-89af-3e420f7da964)
- ![A savory, toasted brioche canapé with vibrant green and black sauces, garnished with microgreens and edible petals.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/49909a32-7a2d-4811-a4a8-ff2b3b81da5e)
- [Video: Plating up a series of tomato and raw papaya tacos, each one a miniature explosion of flavor with shiitake, truffle, and black garlic.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/bb1674d4-d827-4217-bbc8-ddaeb5b30e68)
- ![A Dutch-inspired Bitterballen, a crispy fried sphere of confit chicken, served elegantly on a rolled napkin.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1077d2c2-af33-4299-9dd0-26b463800f7a)
- ![A pair of delicate tartlets, showcasing intricate toppings and a variety of colors and textures.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0428e837-7471-4525-9b79-6177c2e54530)
- ![A close-up of the savory brioche canapé, highlighting the glossy sauces and fresh garnishes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b7409d7a-9ea0-4972-9b6c-683624dc1ea8)
- ![A tray of assorted canapés being prepared for a private event, showing the variety I can offer.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4bd10f4d-103c-4506-91a8-480dbdd8eaf2)
- ![A plated duo of canapés, a tartlet and a savory toast, ready to be served as the first course.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b7651240-0513-4266-8260-3172579e2e82)
- ![A tray of avocado and egg salad tartlets, garnished with microgreens and edible flowers, ready for service.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6e296be4-07e9-4158-a7cf-8f5ab7c555c7)
- ![A tray of the savory brioche canapés being garnished with edible flowers before being sent out to guests.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2d99308c-e174-4fbe-bb8a-c30c694a38fc)
- ![An artful, minimalist plating of two different canapés on a clean white plate.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8bf7cdaa-0460-4c6c-861f-3eff8f6187fb)
- ![A blue corn masa harina sope, a dish from my Mexican-themed supper club, topped with fresh ingredients.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c068b978-aa45-42e8-b9b1-88cc91a8c4cb)
- ![A tray of savory cones filled with a creamy mousse and topped with pickled onions and edible flowers.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/79bc0175-19aa-4449-b278-24464a25d26e)
- ![Savory cannoli-style bites arranged on a wooden platter, showcasing a creative and elegant appetizer.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/e1dfa410-6c11-4711-84d7-bf698d7e65a8)
- ![A close-up of the glistening goose liver bonbon, a perfect sphere of culinary craftsmanship.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4052eda4-8d84-441c-b101-54ffb6e4ddab)
- ![The goose liver bonbon presented in a crystal bowl, highlighting its jewel-like appearance.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f5cc47a9-be79-40e7-bc3b-a0b943227f5b)
- ![Another angle of the exquisite goose liver bonbon, showing the delicate flower garnish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/0f9665df-4a5e-42e8-a407-188acb07e915)
- ![The duo of canapés served on a dark napkin, making the colors of the beet tartlet and duck croquette pop.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/769b2637-1c6f-485b-87f9-36d540d8615c)
- ![The corn tartlet amuse-bouche, presented beautifully on a smooth river stone.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/095d7213-5c61-4021-8928-db57f7be996c)
- ![A fresh and vibrant salad of heirloom tomatoes on a bed of labneh, a perfect light starter for a summer menu.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1fff42f3-0421-4ee8-adbf-ea28164b4bc5)

### [Classic French Bakes and Charcuterie](https://mytribe.in/oxalisfinedining/fine-dining-catering/classic-french-bakes-and-charcuterie)

- ![The top of my Pâté En Croute, showcasing the intricate pastry work and the rich, dark aspic set within the vents. This is a true labor of love.](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 mosaic of lamb, poultry, and pork, studded with Armagnac-soaked prunes and apricots.](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 bright tomato gastrique. A classic French starter that showcases deep, developed flavors.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6bd67119-6c1a-4fb2-9060-bb0cbb8d7fb2)
- ![A beautiful spread of freshly baked, flaky croissants. I believe in the importance of good bread and pastry as part of a complete dining experience.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/dafe7ece-c36f-44dd-8504-49608995dad6)
- ![Golden, glistening rosemary and sea salt brioche rolls, fresh from the oven. The perfect accompaniment to any meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/467ee8dc-78eb-4fc3-a425-fda473ce839c)
- ![A freshly baked loaf of brioche, showcasing a perfect golden-brown crust. This rich bread is versatile and can be used for both savory and sweet dishes.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b6bd7c84-bc2b-4dfa-b831-6ac6ae4247ac)
- ![A member of my team expertly stretching flatbread dough by hand, a crucial step for achieving the perfect texture.](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 topped with jackfruit "meat." A modern, creative take on pizza.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ba67e7c5-1c10-4794-a5a0-7f4c7f6549fb)
- ![The best part: a bite of the holy basil flatbread, showing the fluffy crust and delicious toppings.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/74cfb7a4-59dd-429a-b694-6e0e915633ab)
- ![Using a whipped cream dispenser to create the light, airy potato parmesan espuma for the flatbread.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2ddc6b33-eb14-415d-9612-37ebf7efee28)
- ![A close-up of the espuma being piped onto the flatbread, a technique that adds a modern touch to the dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/8b5ee518-e4f6-4690-913d-712beda52af8)
- ![Another shot of the flatbread being finished with the potato parmesan espuma during a pop-up breakfast event.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2ed92761-94ef-41e6-9b36-802a01fd48ad)
- ![A guest cutting into a flaky pastry dish, showing the delicate layers and satisfying texture.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3082906f-d136-40ff-950a-a41ecec58432)
- ![Placing the flatbread into the oven. The high heat is essential for a crispy, slightly charred crust.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/16420008-bc73-40c0-9fb4-a3740ca6b920)

### [Unforgettable Desserts and Mignardises](https://mytribe.in/oxalisfinedining/fine-dining-catering/unforgettable-desserts-and-mignardises)

- ![My caramelized Muscovado custard tart, served with a scoop of house-made cinnamon ice cream. A sophisticated dessert with deep, comforting flavors.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1a7183fb-61fb-48d4-b022-e26aa4c3b2f3)
- ![A decadent Bacon Pain Perdu. This brioche French toast is served with bacon bits, whipped crème fraîche, and elderflower ice cream for a sweet and savory brunch treat.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/76b117b7-0090-4c93-b660-358f4c0adc03)
- ![Canelé de Bourdeaux, a classic French pastry with a rich, custardy interior and a thick, caramelized crust. These are cooling on a rack before being served as mignardises.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/37e6b773-8ca3-4d05-b9ac-9dba4c186b7a)
- ![A slice of rich chocolate tart served with vanilla ice cream, caramel sauce, and a crunchy crumble. A dessert for true chocolate lovers.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6ca789b9-7c25-4678-9999-3ea67a10535a)
- ![Riz Au Lait, a creamy Arborio rice pudding elevated with dulce de leche, sour cherries, and a sprinkle of fig leaf oil for a unique aromatic finish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/01bf44a6-559b-4bb1-af44-54131b5f4d06)
- [Video: A tempting look inside one of my handmade dark chocolate bonbons, revealing a luscious, tangy lemon curd filling.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b29c59fc-35ff-4136-ac0e-a039dc9b57b8)
- ![My version of French Toast, or Pain Perdu, made with brioche and topped with peanut butter, jam, stewed plums, and freeze-dried mango.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/cef90e46-f628-467c-9d8a-4a98a093d3e5)
- ![A deconstructed dessert featuring multiple components, including meringue shards, fruit compote, and fresh fruit.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/30f393d6-8a03-415d-9465-1dc1771f1f39)
- ![A classic French Crêpe Suzette, folded and bathed in a beautiful orange butter sauce, garnished with edible flowers.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4cf7d46b-64a4-42c9-a00b-fee597c406a4)
- ![Plating a dessert with a whipped cream dispenser, adding a light and airy element to the final dish.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1df13290-c70b-40c0-b5bf-046a2a92b8a5)
- ![Another view of the dessert plating process, showing the precision and artistry involved in the final course.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/b9625056-ac62-48fc-81d3-02165ecaea06)
- ![My team and I plating a mille-feuille dessert, carefully adding toppings to each individual portion.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/09d0275b-8869-4557-8473-9394553fea0e)
- ![A creative corn-based dessert from my Mexican menu, featuring sweet corn, chocolate, and a light espuma.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/f33317cd-e15d-4c0a-9bd0-0aacffac717e)
- ![Classic churros with a rich chocolate dipping sauce, the perfect sweet ending to a Mexican-themed feast.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/befcc4a5-4d85-458e-9a0c-aac1cb64efe5)
- ![A sweet corn panna cotta with a corn husk meringue, a sophisticated dessert that plays on a single star ingredient.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/14ed3a79-260c-40aa-9348-7d74b725235d)
- ![A collage of different dessert plates, showcasing the variety of sweet creations I offer for private events.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/526a7217-827d-4591-8430-dd0514df0b4a)
- ![A beautifully plated brunch dessert being presented to a guest, highlighting the service aspect of my catering.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2bc190ba-a959-496e-a9c4-d9172b50b629)
- ![Assembling individual dessert bowls with cake, cream, and fresh berries for a private event.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/a7a35817-7412-40e2-8f24-74d296dd6dfa)
- ![Another beautiful shot of the Pain Perdu, set against a floral background.](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 with multiple textures.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/415d3ee7-14e5-4ee3-a810-9a5be85107c8)
- ![A row of desserts being prepared for service, showing the consistency and scale of my catering operations.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/ee43ee3d-aff4-46d5-8afd-4afd39cd0a74)
- ![A lineup of Canelés, the perfect bite-sized mignardise to end a meal.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/aefd1a8f-6d98-4627-8e60-7dedde0ebb44)
- [Video: A video montage of various desserts and dishes being prepared and served at my private dining events.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/772ad081-042f-4c9c-ac17-cccc13827e81)
- ![A full dessert spread, including the Muscovado tart, a bonbon, and a tomato-rose creation, showcasing a complete dessert tasting.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/df39a92c-0beb-49b0-9ed3-724bea93d75c)
- [Video: Plating a beautiful pink panna cotta dessert, adding a fruit coulis and crumble for the final touch.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/6e8f1391-52ba-4675-838b-854f0c85e5c3)
- ![A quenelle of rich chocolate sorbet served alongside a creamy white chocolate namelaka.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2b0697fc-9516-422d-9880-907ac41bdec2)
- ![My handmade lemon curd bonbons, presented elegantly on a bed of coarse sugar.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/eb4288e9-f045-4c03-a75f-f4e363a59a15)
- ![A duplicate shot of the delicious chocolate tart, a popular choice for dessert.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/05487efb-c046-4c1b-802d-cbb2aa2454c0)

### [Bespoke Menus for Themed Events](https://mytribe.in/oxalisfinedining/fine-dining-catering/bespoke-menus-for-themed-events)

- ![An example of a non-vegetarian tasting menu for a pop-up dinner, featuring dishes like Tuna Gougere, Lamb Chop, and a Black Forest dessert.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/1893ae0b-1c15-4d8a-8451-58a3fe9b3530)
- ![The corresponding vegetarian menu, with creative offerings such as Breadfruit Tacos, Pea and Saffron Agnolotti, and Silken Tofu.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/3e821868-18dd-44e2-b34e-2c5f8b5660e3)
- ![A festive Christmas non-vegetarian menu designed in collaboration with Chefs-à-Porter, featuring Duck à l'Orange and paired with Fratelli wines.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/bfb8fa73-79d1-4839-a230-99d2ee50680a)
- ![The vegetarian version of the Christmas menu, highlighting a King Oyster Mushroom entrée and Gruyère Parmesan Custard.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/2c388299-e13c-4a52-ac19-bfc51c04c585)
- [Video: A promotional video for a "Bodega Tapas" event, showcasing snippets of the modern Spanish menu I created for the supper club.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/4ee0e2c5-0da9-402b-a709-63c81238a611)
- ![A spread of authentic Mexican salsas and guacamole with blue corn tortilla chips from a themed dinner. I offer a variety of dips like salsa verde, salsa roja, and chipotle mayo.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/987f1f26-4580-41f9-a6a4-0a8e6aff8f65)
- ![A simple, elegant menu for a "Sunday Supper," outlining a three-course meal featuring a choice of quail or king oyster mushroom.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/46346075-94e3-419d-a977-65b789093318)
- [Video: A recap video of a "Four Hands" collaboration dinner, showing the variety of courses served, from appetizers to dessert.](https://assets.mytribe.in/insecure/raw:1/plain/s3://mytribe-assets-production/c11e628a-68eb-4716-b832-6d9b46929dab)

## 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)
- [Exclusive Supper Clubs & Pop-Up Dinners](https://mytribe.in/oxalisfinedining/exclusive-supper-clubs-pop-up-dinners) · ₹1,800-2,500 per person (estimate)

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## Book

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