European inspired dishes with a modern day twist all prepared at my cafe.
Seared king scallops with Jerusalem artichoke purée, pancetta, preserve lemon, chive and ripseed oil dressing.
Sous vide Wild mulled, orange braised red and white chicory, smoked butternut squash purée and port jus
Chocolate soufflé, raspberry couli, and vanilla ice cream
Morgan is a delightful chef with years of experience. His food was amazing and he was extremely professional throughout my dinner party, 'making all of my guests feel special and explaining each dish in detail before serving us. I would. highly recommend him to anyone looking for a private chef.