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Plated dining, at WORK
Written for the occasion
Every plated menu is written for the event it is cooked for: the client lunch, the quarterly board meeting, the end of year dinner. Tell us the date, the numbers and the room, and we write the menu around it.
Our chefs have cooked in Michelin-starred kitchens and now cook for workplaces every day. They know what holds, what travels and what makes a room go quiet for a moment when the plates land.

A taste of the menu
Two COURSES, SEASONAL

01
To start
Summer lobster salad

02
Fish main
Scallop & lemon stuffed ling, zucchini & basil puree, champagne truffle sauce

03
Meat main
Dry aged duck, leg & beet tart, beetroot puree, pickled mulberry sauce
Just a taste of what we cook. Every menu is tailored to you and changes with the seasons, dietaries included.
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