--- title: "Seafood Fine Dining & Private Chef Events in Bengaluru" description: "Discover my seafood fine dining experiences in Bengaluru, featuring fresh ingredients and modern fusion techniques. Perfect for your intimate private events." canonical: https://mytribe.in/oxalisfinedining/fine-dining-catering/creations-from-the-sea last_updated: 2025-09-15 --- # Seafood Fine Dining & Culinary Experiences Tribe Verified · Premium, fresh seafood prepared in Bengaluru. By [Oxalis Fine Dining](https://mytribe.in/oxalisfinedining) · Catering at your venue across Bangalore (urban and rural). Outstation on request. · ₹850 per guest (estimate) Part of [Fine Dining Catering](https://mytribe.in/oxalisfinedining/fine-dining-catering). [View full gallery](https://mytribe.in/oxalisfinedining/fine-dining-catering/gallery) I treat seafood with the respect it deserves, pairing high-quality, fresh ingredients with modern Asian and European techniques. From delicate salmon tartare to torched mackerel, these dishes are designed to bring a refined, coastal elegance to your private dining event. ## Photos and videos - ![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) ## About Creations from the Sea My approach to seafood centers on the integrity of the ingredient. I source specific, high-grade fish like Kanpachi and Bluefin tuna, handling them with precise French techniques and Asian-inspired seasonings. You will notice that my raw preparations, such as the salmon tartare or tomato aguachile, prioritize clean textures and temperature balance to ensure each bite is refreshing. ### Precision in Preparation Working with high-quality seafood in a private home environment requires strict discipline. Whether I am preparing a chilled tomato and crab soup or searing a salmon fillet with crispy skin, my focus remains on freshness. For raw preparations, the fish is sliced moments before service to ensure the texture is never compromised. ### Modern European & Asian Fusion My culinary philosophy bridges the gap between classic French rigor and the vibrant, bold flavors of Asian cuisine. You will often see this in the balance of my dishes: the delicate, clean flavor of a Kanpachi or Bluefin tuna sashimi paired with the sharpness of yuzu, miso, or pickled vegetables. ### The Kitchen Takeover When I host a seafood-forward event, my team and I assume full responsibility for your kitchen for 2-3 hours prior to the first course. This allows us to handle the precise tasks of torching mackerel, assembling complex garnishes like compressed cucumbers, or ensuring the temperature of our emulsions is perfect. We bring everything needed, from the stoneware plates to the edible flowers used for plating, so your only responsibility is to enjoy the experience with your guests. ### Frequently Asked Questions * **Do you source your own seafood?** Yes, I work with suppliers to secure fresh, premium-grade fish, ensuring only the highest quality reaches your plate. * **Can you handle dietary preferences?** Absolutely. While this cluster highlights seafood, I can adapt your menu to include non-seafood options or adjust ingredients to suit your guests' specific needs. * **What is the setup time required?** For these complex, multi-course menus, we require access to the kitchen 2-3 hours before the dinner starts to ensure every dish is finished with the attention it deserves. ## About Oxalis Fine Dining My name is Clive Fernandes, and I believe that seafood should be as evocative as it is delicious. When I step into your kitchen to prepare a meal, my goal is to transform the dining space into an intimate, high-end culinary setting where every plate tells a story of the ocean. 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