I am a chef with a strong foundation in modern Asian and Asian fusion cuisine, blending classical techniques with bold, comforting flavours. My cooking is driven by balance-rich but clean, familiar yet refined-whether it's a slow-braised beef cheek, miso glazed salmon, or a delicated hand crafted dessert. I focus on thoughtful menus, seasonal produce, and food that feels generous rather than pretentious. From intimate two-person dinners to small gatherings, I design each menu to suit the occasion, pacing and preferences of my guests. I believe great food should feel personal, relaxed, and ,memorable-something you talk about long after the plates are cleared. Precision matters to me, but so does warmth. I cook with care, curiosity, and respect for ingredients, aiming to create experiences that feel effortless, comforting, and quietly impressive.

Amuse-bouche

Citrus duck pâté, sourdough

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Entrées

Lamb Croquette

Mint labneh, cucumber, fresh herbs

Pumpkin Arancini

Garlic yogurt, dukkha

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Mains

Beef sirloin– 200g

Red wine jus

Served with:

• Potato pavé

• Butter sautéed asparagus

• Sautéed mushrooms

• Honey glazed baby carrots

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 Duck Breast

Cumberland sauce

Served with:

• Pumpkin pavé

• Honey glazed bay carrots

• Charred fennel

• Polenta

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Chicken Ballotine

Spinach & ricotta stuffing, port wine jus

Served with:

• Potato purée

• Sautéed asparagus

• Wild mushrooms

• Roasted carrots with thyme

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 Mushroom Steak (Vegan option)

Beetroot sauce

Served with:

• Pumpkin purée

• Roasted tomatoes

• Sautéed asparagus

• Crispy shallots

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 Miso Glazed Salmon 

Pumpkin purée, asparagus, wild mushrooms, marinated fennel

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Dessert (choice of one)

 Coconut Panna Cotta

Mango purée, sago, pomelo

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 Matcha Crème Brûlée 

Tuile, honey whipped cream