— 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.