Chef Mathew
Menus

Corporate

Launches, retreats and hosted tables

Food that keeps a room working, or stops it entirely. Built for boardrooms, brand launches, and multi day retreats.

Chef finishing a plated dish with grated cheese

Morning

  • Pastry basket

    V

    Butter croissant, seasonal danish

  • Overnight oats

    VG

    Toasted seed, compote

  • Soft scramble

    V

    Chive, cultured butter, sourdough

  • Fruit board

    VG · GF

    Whatever is at its best

Working Lunch

Served buffet or boxed

  • Grain bowl

    V

    Farro, roast squash, feta, herbs

  • Roast chicken sandwich

    Tarragon aioli, pickled onion

  • Chopped salad

    VG · GF

    Chickpea, cucumber, lemon

  • Braised beef

    GF

    Soft polenta, gremolata

Reception

Passed, choose four

  • Beef tartare

    Crisp rye, smoked shallot

  • Prawn skewer

    GF

    Chili butter, lime

  • Mushroom arancini

    V

    Truffle aioli

  • Whipped feta tart

    V

    Honey, pepper

Hosted Dinner

  • Alberta beef

    GF

    Red wine jus, confit garlic

  • Steelhead trout

    GF

    Brown butter, dill

  • King oyster mushroom

    VG

    Barley, thyme

  • Chocolate tart

    V

    Sea salt, creme fraiche

Minimum twenty guests. Delivery, drop off and full service options available.

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Other menus

Wedding

Canapes, first course, mains and late night. Plated or family style.

Special Occasion

Intimate dinners at home. Shared boards, plated courses, dessert.

Oba Yo

The shared table series. Boards, plates and beer, all night.