Over 35 years of experience ,Qualified by City & Guilds of London Institute, Certified Executive Chef by the American Culinary Association, . I have been involved in the

opening and management of Boutique Hotels, Luxury Resorts, and Ultra-Luxury Cruise Lines. In addition to that, I have been

tasked with the Menu Engineering, Prototype & Product Development and Teaching for a variety of organization offering exclusive

culinary experiences to discerning guests in the UK, US, Maldives and Australia. I have catered to Celebrities and starred, as Celebrity

Chef, on TV Shows in Australia and People’s Republic of China. Specialties include, but are not limited to: Classic & Modern Western Cuisine,

Italian Cuisine, Vegan , Keto & Paleo cuisine along with International Fusion Cuisine, Culinary R&D, Design and Development of Exciting New Concepts for Hotels and Restaurants.

For me, cooking is...

Passionate, exciting and Fun

I learned to cook at...

I learned my craft in the UK , but it was when i ventured to Australia in my earlier years with Sofitel , Sebel , and Hyatt i became hooked

A cooking secret...

Be patient , it takes time to make Great Food.

My menus

Tasting 9 Courses

STARTER

All inclusive

Smoked Salmon Blini -A delicate bite-sized blini topped with smoked salmon and a dollop of crème fraiche, garnished with fresh dill

FIRST COURSE

All inclusive

Scallop Ceviche - Fresh scallops marinated in citrus juices, served with avocado, cherry tomatoes, red onion, and a hint of chili for a refreshing start

Pan-Seared Sea Bass- Succulent sea bass fillet, perfectly seared and served with a light lemon and herb butter sauce, accompanied by wilted spinach and baby potatoes

MAIN COURSE

All inclusive

Palate Cleanser--Gin and Tonic Sorbet - A refreshing and zesty sorbet infused with the flavors of gin and tonic, served as a palate cleanser to prepare for the next course

Roast Duck Breast - Tender and juicy duck breast, roasted to perfection and served with a cherry and red wine reduction, accompanied by buttery mashed potatoes and roasted root vegetables

DESSERT

All inclusive

Pre-Dessert: -- Lemon and Thyme Granita - A light and citrusy granita infused with fresh thyme, served as a palate teaser before dessert

Sticky Toffee Pudding -- A classic British dessert featuring a moist and indulgent sponge cake made with dates, served warm with a rich toffee sauce and a scoop of vanilla ice cream

Cheese Course --Selection of British Cheeses - A curated selection of artisanal British cheeses, served with crackers, grapes, and chutney for a delightful cheese course experience

Petit Fours-- Chocolate Truffles Decadent chocolate truffles dusted with cocoa powder and served to round off the meal on a sweet note

Brasserie Spring

STARTER

Choose 1 dish

Pressed ham hock terrine - Apple chutney , Mustard Aoli, Leaves, toasted treacle bread

Tempura king prawns – Asian noodle salad, sweet chilli dressing

Caprese salad of Buffalo mozzarella - Heirloom tomatoes, balsamic glaze, basil pesto, Virgin olive oil

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Roast chicken - red wine thyme sauce, fondant potato ,tender stem

Baked pollock fillet with a herb crust - tomato fondue sauce ,sweet potato croquettes

Glazed Hasselback butternut squash ( V ) - tahini yoghurt, pomegranate, rocket leaf salad

DESSERT

Choose 1 dish

Rhubarb and vanilla Crème Brulee , orange biscotti biscuits

Smooth chocolate parfait – chocolate crumble, honeycomb ice cream

Italian

STARTER

All inclusive

BRUSCHETTA AL POMODORO, Toasted bread topped with fresh tomatoes, garlic, basil, and olive oil

FIRST COURSE

Choose 1 dish

INSALATA CAPRESE Tomato, Mozzarella, Basil, Virgin olive oil

ARANCINI ( V ) Risotto Rice ball, Sauteed Mushroom Truffle oil, Tomato Chilli jam, leaves

ANTIPASTO PLATE, A selection of Italian cured meats (prosciutto, salami, coppa), cheeses (mozzarella, provolone, pecorino), marinated olives, and roasted vegetables

MAIN COURSE

Choose 1 dish

OSSO BUCCO GREMOLATA Slowly Cooked Veal Shin, Porcini mushroom, Herbed polenta, lemon , parsley , garlic

RISOTTO AI FUNGHI (V) Aborio rice, Portobello Mushroom, white wine ,Cashew Parmesan

POLLO ALLA CACCIATORA, Hunter-style chicken cooked with tomatoes, onions, garlic, bell peppers, olives, and white wine

EGGPLANT PARMIGIANO, Breaded and fried eggplant slices layered with marinara sauce and mozzarella cheese, then baked until bubbly

DESSERT

Choose 1 dish

ITALIAN LEMON RICOTTA CHEESECAKE, berries , fresh whipped cream

TIRAMISU, Layers of coffee-soaked ladyfingers, mascarpone cheese, and cocoa powder

PANNACOTTA, Creamy Italian custard topped with a berry compote or caramel sauce

Med 1

STARTER

Choose 1 dish

FRESH SCALLOPS Braised leek, herbed breadcrumbs and coral sauce

SPANISH GARLIC PRAWNS crusty homemade bread , tomato salad

HANDMADE POTATO GNOCCHI (V), roasted peppers, chargrilled asparagus and wild mushrooms sauce

ARANCINI ( V ) Risotto Rice ball, Sauteed Mushroom Truffle oil, Tomato Chilli jam, leaves

Fried Camembert , cumberland sauce , mixed leaves

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

TRUFFLE & MUSHROOM RISOTTO (V) Aborio rice, Portobello Mushroom, white wine ,Cashew Parmesan

OSSO BUCCO GREMOLATA Slowly Cooked Veal Shin, Porcini mushroom, Herbed polenta, lemon , parsley , garlic

VEAL SCALLOPINI Sage butter, Mushroom marsala sauce, Rocket salad, Roasted Potato

GRILLED SEA BASS ,buerre blanc, crushed new potatoes, Celeriac and apple slaw ,slow roasted cherry tomato salad

SPICED GRILLED BEEF FILLET, Chimichurri sauce, dauphinoise potato, melange of winter vegetables

DESSERT

Choose 1 dish

DECONSTRUCTED RASPBERRY PAVLOVA, ( Romanoff Style )

WHITE CHOCOLATE TIRAMISU, mascarpone, baileys, Chantilly cream

ZABAGLIONE w’ STRAWBERRY Macerated strawberries, Light warm sabayon, Amaretto Cookie

ITALIAN LEMON RICOTTA CHEESECAKE, berries , fresh whipped cream

CHOCOLATE PARFAIT Dark Chocolate Parfait, ricotta cream, mixed berries

Global Fusion Delights

STARTER

Choose 1 dish

Selection Of Canapes

FIRST COURSE

Choose 1 dish

MANGO SRIRACHA GUACAMOLE SPRING ROLLS . Creamy guacamole combined with sweet mango and a kick of sriracha, rolled in rice paper for a refreshing bite

KIMCHI QUESADILLAS. Spicy Korean kimchi and gooey cheese sandwiched between tortillas, served with a side of sesame soy dipping sauce

MAIN COURSE

Choose 1 dish

TIKKA MASALA TACOS. Soft corn tortillas filled with tender tikka masala chicken, mango salsa, and a drizzle of mint-cilantro chutney

RAMEN BURGER. A succulent beef or tofu patty sandwiched between ramen noodle "buns," topped with teriyaki sauce, lettuce, and a runny fried egg

PULLED PORK SHEPHERDS PIE Slow-cooked pulled pork in a BBQ sauce, topped with mashed sweet potatoes and baked to perfection

TERIYAKI PASTA BOWL Stir-fried udon noodles with a medley of colorful vegetables, tossed in a sweet and savory teriyaki sauce

DESSERT

Choose 1 dish

MATCHA TIRAMISU A Japanese twist on the classic Italian dessert, featuring layers of matcha-infused ladyfingers and green tea mascarpone cream

ETON MESS CHEESECAKE A deconstructed Eton Mess in cheesecake form, featuring a mix of strawberries, meringue, and cream on a biscuit base

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Chef David's reviews

4.67

•

10 services

David was excellent and his food was superb My visitors are all talking about how good the food was this morning Would highly recommend David and his partner

David did a fantastic job. Our three-course meal was delicious, with high-quality ingredients and excellent flavours. The table was set beautifully, and the kitchen was left spotless after the meal was over. I'd highly recommend David, and we hope to use his services again in future.

I was totally blown away with the food and entire service by David to the point we’ve spent the entire morning talking about last nights food. Very professional and incredibly talented chef.

David kept me up to date with all aspects of my dining experience. He was punctual engaging and the meal was delicious. He prepped food cooked it provided table service and cleared away afterwards. I would definitely recommend and use his services for future dinner parties.