About Global Fine Dining

Unhurried meals are my thing. At Plats, I like to keep things understated but full of surprises. Every plate is about contrasts - crisp with comfort, sweet with savoury. I think food should have a bit of a story, you know? Our menu is inspired by all the places I’ve been and those quiet family moments around the table. Nothing rushed, just food you want to come back to.

How I Cook

My kitchen is more like a playground than a lab. We try new things all the time - sometimes it works, sometimes it doesn’t, but that’s the fun. The menu changes with what I’m learning or craving. You’ll always see some handmade pastas though, they’re kind of at the center of what I do.

What’s on the Plate

• Small Plats: Start light with things like chicken liver parfait choux buns with onion jam, or a Thai curried salmon ceviche.
• Large Plats: Hearty mains - like grilled tenderloin with bone marrow crust, or a smoked chili-crusted cottage cheese steak for vegetarians.
• Handmade pastas pop up all over the menu.
• Desserts: Expect something fresh and layered, like a tropical pavlova.

The Experience

The vibe is warm. No fuss, just good company and food that makes you pause. I’ve got a wine list where every bottle’s open by the glass, so you can play with curated wine pairings. Sundays mean a brunch menu with stuff like Crab Benedict.

If you want contemporary world cuisine with a bit of fun, this is it.