—  Menu  —

We customise and create for you. Here are a few examples of what we do:
 

 

Canapés

—  Fried Chicken & Waffle one bite  —
smoked honey, fermented hot sauce

—  Mixed Wild Mushroom Tartlet  —
red onion marmalade, tarragon

—  Roasted Sweetcorn Arancini  —
thyme, black pepper aioli

—  Neah Bay Rockfish Crudo  —
pickled fresno, charred scallion aioli, ikura

—  Beef Tartar  —
black garlic, rye bread crostini, watercress

Entrées

—  Grilled Flank Steak  —
summer peppers, agrodolce onions, Italian salsa verde

—  Confit Chicken Legs  —
cherry tomatoes, pancetta, pine nuts

—  Rachel’s Ginger Beer Braised Pork  —
tart apple sauce, rosemary

—  Wild Boar Meatballs  —
cumin, aromatic black beans, oregano

—  Blackened Salmon  —
baby Oregon bay shrimp, lime, Fresno chilli

Sides

—  Heirloom Tomato Salad  —
fennel, sumac, poppy seeds, feta

—  Wild Rice Salad—
charred corn, pickled shiitake, cilantro, walnuts  

—  Charred Carrot Salad —
harissa, dates, toasted almonds, cilantro

—  Baby Lettuces and Herbs —
celery, green grapes, candied pecans, buttermilk vinaigrette

—  Buttery Mashed potatoes —

 


Fully serviced catering for buffet, family-style, or plated meals

Executive Chef Jack Rogers

Sous Chef Jose Contreras

 

The Tall Chef is available for all your catering and banquet needs.

Booking now for 2019-2020.