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Case Study:

A la Carte

Introduction

This example of my A La Carte Service was created for a gentleman, who wished to host a small school reunion for himself and five friends. I was asked to create a menu of six dishes with the only restriction that one of the party needed a gluten free menu.

Menu 

  • Asparagus Cappuccino 

  • Yoghurt Parfait, Mint, Peas and Whey

  • Halibut, Red Curry, Puffed Rice, Coconuts

  • Beef Fillet, Parsley Risotto, Confit Garlic and Basil

  • Venison, Smoked Potato Puree, Mulled Red Cabbage, Amaranth, Chocolate

  • Chocolate, Pineapple and Licorice 

I have been lucky enough to eat in some of the best restaurants the world has to offer, yet each and every one of them is eclipsed by Chris's food. No one else tailor makes menus of fantasy that are truly designed around you like this guy does. Ask for the venison, die happy.

Joshua

It's not often in today's world of excess that you chance upon something so refined you can, without shame, call it beautiful. What sits (although more likely sat) in front of you is as pleasing on the eye as it is permanent in your thoughts. Like a lavish curiosity cabinet filled with textures, layers and combinations of flavors; each draw sliding out the next marvel. Never will I forget the first meal with Chris, nor will I stop lusting after my next. The man is fast establishing himself as a true master of his craft. Watch this space.

Edward

I have been lucky enough to have sampled the culinary delights concocted by Chris of Theata Fine Dining on several occasions and can sincerely say that the dishes served were some of the finest and most original I have ever had. Each course is teeming with unique flavors and ingredients that are meticulously prepared to create a truly exciting dining experience. The presentation of each course reflects the elaborate inventiveness of Chris and whets the appetite.

Graham

I am luck to say I have had the pleasure of sampling Chris's food, on more than one occasion. Firstly its important to note that this does not merely constitute a meal, but an experience. His creativity with flavours, textures and colours is awe inspiring, and the presentation is spot on.

Simon