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Global Fine Dining

PLATS RESTAURANT

We serve global dishes with handmade pastas and a changing menu, all meant for slow, relaxed meals with good company.

Plats

11.6k

Pricing Guide

ESTIMATES

These are indicative prices based on provider's past work. Enquire now to find out final quote.

Small Plates & Global Appetizers

Core Components

Portion Size: Gourmet starter portion (approx 180g to 250g) designed for one person or a light tasting for two.
Ingredients: Premium sourcing including Confit Chicken, Belgian Pork, Calamari, and Goat Cheese.
Vegetarian Options: Includes items like Beetroot & Goat Cheese Croquettes or Grilled Aubergine with cashew tahina.

Plating & Finish

Sauces: House-made complex dips such as Red Chilli Sambal, Romesco, and Truffle Aioli.
Garnish: Precision garnishing with micro-greens, edible flowers, and textural elements like sago crisps.
Ceramics: Served on bespoke ceramicware focusing on color contrast and presentation.

Hand-Rolled Pastas & Risottos

Preparation

Base: 100% handmade fresh pasta (Tortellini, Agnolotti, Linguini, Cavatelli) or high-grade Arborio rice.
Technique: Cooked al dente using traditional Italian emulsification methods for creamy texture.

Flavor & Toppings

Profiles: Range from Earthy Truffle & Mushroom to Spicy Prawn & Chorizo.
Fillings: Stuffed pastas contain high-quality Ricotta, slow-cooked Lamb, or roasted vegetables.
Finish: Topped with shaved Parmesan, Feta, burnt scallion, or pangritata (breadcrumbs) for crunch.
Portion: Standard main course portion sufficient for one diner.

Signature Mains: Meat & Seafood

Protein & Veg Centerpiece

Selection: Slow Cooked Belgian Pork Belly, Herb Crusted Seabass, Braised Lamb, Tenderloin Steak, or Cottage Cheese Steak.
Cooking: Techniques include sous-vide, braising, pan-searing, and charcoal grilling.

Included Sides

Starch: Plated with complementary starch like Truffled Mashed Potato, Risotto base, or Handmade Cavatelli.
Vegetables: Accompanied by glazed seasonal vegetables, parsnip purees, or charred greens.
Sauces: Finished with French-style Jus (Lamb or Truffle), Veloute, or complex emulsions tailored to the protein.

Serving

Portion: Full meal for one adult.
Plating: Fine-dining presentation emphasizing texture contrast (crisp skin vs. soft meat).

Artisanal Desserts

Styles & Texture

Varieties: Gluten-free Chocolate Torte, Passion Fruit Tres Leches, Mille Crepe Cakes, and Meringue-based Pavlovas.
Texture: Features contrasting elements like oatmeal crumble, meringue shards, and crispy layers.

Accompaniments

Sides: Served with components like Berry Sorbet, Whipped Custard, or Coffee Granita.
Finish: Dusted with cocoa and garnished with fresh seasonal berries or edible flowers.
Balance: Flavor profiles focus on balancing sweetness with acidity or bitterness.

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.

Meet your Expert

Plats

133 connects in last 3 months

My Story

Hey, we’re Hanisha and Jamsheed, and Plats is our playground. We chase flavours from everywhere—like that crazy good Bánh Mì in Vietnam, still dream of that crust. Our team’s always experimenting, sometimes nostalgic, sometimes wild. Every couple weeks, someone throws something new on the table. It’s not loud, just a quiet kitchen dance. We’re here for the magic, one plate at a time. That’s Plats.