Twelve courses, start to finish
Three hours at the table. Everything cooked to order, a few steps from where you are sitting.
The kitchen comes to you
We arrive around three hours before service. Everything comes with us – produce collected that morning, our own knives and equipment, the plates each course is designed for, and linens for the table.
All we need is counter space, a sink and an oven. There is no setup on your side and nothing to buy. If you would rather not see any of it happen, we work quietly and stay out of the room.
Each course, served and explained
Courses land the moment they are finished. Each one is set down and introduced – what it is, where it came from, and how it is meant to be eaten – then we step back and leave you to your evening.
The menu is paced deliberately: light and sharp at the start, deeper through the middle, and unhurried at the end. Expect around three hours from the first snack to the last bite.
You will not know we were there
When the last plate is cleared we break down completely. Dishes washed, surfaces wiped, rubbish taken with us, everything back where it started.
Most evenings end with guests still at the table long after we have gone. That is the point – the night belongs to you, not to the logistics behind it.
The twelve-course arc
A sample menu, written for late summer. Yours is built from scratch around the season, the occasion and every preference at your table. [REPLACE with your own dishes]
Three small bites to open the evening, eaten in one or two mouthfuls. Crisp textures, sharp seasoning, designed to be picked up by hand while everyone is still settling in.
Raw and lightly dressed vegetables at their peak, with herbs and flowers cut the same day. The lightest plate of the night and the one that sets the palette for everything after it.
Baked to come out of your oven mid-service, so it reaches the table still warm. Served with butter cultured in house and finished with sea salt.
A long-clarified broth poured at the table, with a crisp alongside for dipping. Deep, clean and savoury – the first course that asks you to slow down.
Shellfish or line-caught fish, cooked gently and dressed with something acidic and something rich. Flown in fresh and never frozen.
The same vegetables returning cooked – roasted, confited or charred – under a lattice or crisp. A deliberate echo of the second course, an hour later and considerably darker.
Made that afternoon in your kitchen. A single, generous mouthful of something rich – the pivot from the light half of the menu into the heavier one.
The main event. Duck, beef or lamb, cooked over heat and rested properly, with a reduced sauce built over two days.
A short, considered selection – usually three – with something fermented or preserved alongside. A pause rather than a course.
Cold, sharp and small. Herb or citrus led, built to reset the palate after the cheese.
The most technical plate of the night. Built in layers with a tuile or sugar work over the top, broken open at the table.
Small sweets to finish, left on the table with coffee or tea so the evening can carry on at your own pace.
What is included
Included in every dinner
- Menu design and consultation before the evening
- All produce, sourced and collected by us
- Twelve courses cooked to order in your kitchen
- Plateware selected for each individual course
- Table linens and full service at the table
- Every course introduced and explained
- Complete clean-down and rubbish removal
Not included
- Wine and beverages - bring your own cellar, or we can suggest pairings
- Additional service staff for larger tables, quoted separately
- Travel beyond the Salt Lake City area, quoted on enquiry
- Table, chairs and glassware, unless requested in advance
Allergies and preferences
Every menu is built after we know the table. Vegetarian, pescatarian, gluten-free, dairy-free and halal menus are all cooked to the same twelve-course standard. Tell us at the enquiry stage and it shapes the menu from the start.
Ready to build your menu?
Send us the date and the occasion. The menu conversation starts from there.