Custom Tasting Menus for Private Fine Dining in Bangalore
I believe food is a dialogue. Every menu I design is a journey of textures and flavors, intended to turn your dining room into a personal stage for culinary art.
An example of a non-vegetarian tasting menu from a pop-up event. It features courses like Tuna Gougere, Lamb Chop, and a Black Forest dessert.
The corresponding vegetarian menu for the same pop-up. I put equal thought and creativity into my vegetarian offerings, with dishes like Silken Tofu and Agnolotti Pasta.
A festive non-vegetarian Christmas menu created for a collaboration. It includes luxurious dishes like Chicken Liver Mousse and Duck à l'Orange, each paired with a specific wine.
The vegetarian counterpart to the Christmas menu. It features elegant dishes such as Gruyère Parmesan Custard and a King Oyster Mushroom entrée.
A simple yet elegant menu for a Sunday Supper. This three-course meal highlights seasonal ingredients with options for both non-vegetarian (Quail) and vegetarian (King Oyster Mushroom) guests.
About Curated Tasting Menus
When I design a menu for you, I treat vegetarian and non-vegetarian preferences with equal focus. You will find that my vegetarian courses, utilizing ingredients like King Oyster Mushrooms or silken tofu, receive the same level of technique and plating as my meat-based options, ensuring every guest feels equally honored.
The tasting menu format is my preferred way to host. It allows me to guide your guests through a story, moving from light appetizers to richer, complex mains. I typically structure these as five-course events, moving through distinct flavor profiles. We start with small bites to wake up the palate. Then we move into textures, perhaps a hand-rolled pasta or a fermented vegetable dish, before arriving at the main protein or plant-forward course. Dessert is rarely an afterthought here. It is the final act, focusing on balance rather than just sweetness.
Because I am the one plating every dish in your kitchen, the process is intimate. I take time to explain the origins of the ingredients, whether it is a specific cut of duck or a rare mushroom, so you know exactly what is on your plate. If you have specific dietary restrictions, I build the menu around them rather than substituting items at the last minute. The result is a seamless evening where you can focus on your guests while I handle the prep, cooking, and kitchen cleanup.
Clive Fernandes
I am Clive, and for me, the kitchen is where stories are shared over warm bread and carefully prepared courses. Whether I am cooking at your home or hosting you at my residence in Bangalore, my aim is to remove the noise and leave you with just good food and real conversation.
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