—  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.