Farm to Table Dinner Series
Our dinners are unique, we pick a theme and create a multi-course tasting menu based on local products and global cooking styles. Each dinner is different and changes from season to season, year to year. We introduce you to your food and provide background into the sourcing and preparation of each dish served during the dinner. Our clients come from near and far to experience our truly local style of cooking. We always weave a lot of foraged wild food into the mix – it makes for an ultimate local dining experience.
We serve the dishes as courses for the entire group. Dinner typically starts at 5 pm and we serve all courses to the guests at the same time. The evening takes 4 hours and we cook and prepare as the evening unfolds. We can accommodate dietary issues (vegan, meat-free, gluten free, etc) if we know in advance. We can also provide the experience as a private booking for dinner.
Public dinners are $125/person plus GST unless noted
Private dinners are minimum of 10 people and $150/person
We offer gift certificates for a unique experience for someone special.
Dinners: 5 pm start – 9 pm (this is a tasting menu that takes 4 hours to eat!)
Vegetarian versions of all dinners are available upon request
You have 48 hours to cancel a reservation and re-book.
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2026 Farm Dinners ($125/person unless noted) :
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Morel Dinner – May 16th (sold out)
apps
Morel stuffed with spot prawn mousse, prawn bisque
Morel and rabbit roll with hunter sauce
plates
Puree of asparagus and miso, butter poached morels
Salad of mixed spring greens with morel and cheddar torte
Smoke roasted leg of lamb, wild mint jelly. Olive oil roast potatoes, sauteed morels and leek
Rhubarb and white chocolate trifle
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BBQ Dinner – June 20th (sold out)
apps
Smoked pork ball with blackberry BBQ sauce
Grilled leek gratin
plates
Smoked oyster chowder with grilled green onion relish
Warm salad of braised beans with grilled Italian sausage and peppers
Grilled pork tenderloin, sticky rice with asparagus and bacon, char sui sauce , Asian greens
Apple and all spice tarte tatin with bourbon caramel ice cream
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Salmon Dinner – July 18th
apps
Salmon tartar rice paper roll with spicy basil sauce
Cured salmon with honey and grand fir
plates
Smoked salmon chowder with caramelized fennel
Confit of salmon with mushroom puree, local greens with Russian dressing
Miso cured spring salmon with barley and mushroom risotto, new vegetables, wasabi aioli
Pavlova with lemon and lavender curd and fresh local berries
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Asian Vegetable Dinner – August 15th
apps
Mushroom and green onion kim chee
Braised bean thread noodles with pickled vegetables
plates
Hot and sour soup with wood ear fungus and leek
Asian greens and vegetable salad with a thai coconut dressing, crispy won ton
Korean vegetable pancake with soy-braised eggplant and medicinal mushrooms
Blueberry, chocolate and candied ginger cake with coconut ice cream
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French Mushroom Dinner – September 26th
apps
Tarte Flambe with mushrooms, ham hock and caramelized onion
Chicken liver parfait with porcini and blackberry
Plates:
French onion soup with shredded beef short rib, Gruyere cheese
Potato salad with chanterelles, pear and mustard dressing
Braised local chicken with wild mushrooms and sparkling wine, grilled vegetables
Caramelized pear and vanilla cake with grand fir crème anglais
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Italian Mushroom Dinner – October 17th
apps
Bagna cauda (grilled vegetables with anchovy garlic sauce)
Canederli di Pane (bread and cheese dumplings with prosciutto and mushrooms)
plates
Bean soup with tomatoes and porcini mushrooms
Mixed greens with pear, mushrooms and gorgonzola dressing
Milk-braised pork porchetta over gnocchi al Romano, grilled radicchio greens with olive oil and garlic
Torta di Nocciele (hazelnut cake) with chocolate and Frangelico sauce
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Spanish Pine Mushroom Dinner – November 21st
apps
Potato torta with pine mushrooms and Manchego cheese
Sauteed pine mushrooms with garlic and an egg yolk and saffron dressing
Plates
Caldo Galicia (bean and potato soup) with wild mushroom and octopus garnish
Ventresca Salad with Albacore tuna, roasted pine mushrooms, peppers and tomato
Smoked lamb shoulder with olive oil and rosemary, mushroom sauce, Trinxat potato
Basque cheesecake with baked apple and PX sherry caramel sauce
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Deerholme Truffle Dinner I ($150/person) – December 12th
apps
Deviled duck egg with truffle
Pork and mushroom terrine with endive and truffle
Plates
Cream of porcini soup with confit duck and truffle
Winter salad of grilled Humbold squid with caramelized garlic dressing and truffle bread crumbs
Beef tenderloin with Bordeaux sauce, truffled mashed potatoes, maple and cognac carrots
English trifle with truffle honey and citrus, whiskey whipped cream
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Deerholme Truffle Dinner II ($150/person) – December 19th
same menu as above
