01
Weddings
From the first toast to the last dance, every course is choreographed to the rhythm of your day — plated with restraint, seasoned with sentiment.
- A separate menu per function, because a mehendi, a cocktail night and a reception are three different moods rather than one event repeated.
- A full tasting with your family at our Sector 61 experience centre before anything is confirmed.
- Every dish rehearsed twice, once at the tasting and once at a dedicated chef’s rehearsal.
- Two servers to every ten guests, held as a standard rather than quoted as an upgrade.
Read More
02
Brand Activations
Product launches, brand experiences, and press previews — for names that never compromise on how a room feels. We design the food and beverage language around the story being told.
- Menus timed backwards from the run of show, so service never competes with the reveal.
- Canapés designed to be eaten standing, in one hand, and to photograph as part of the campaign.
- Dietary constraints treated as design inputs rather than exceptions, including fully gluten-free builds.
- Delivered for Lamborghini, Ferrari, Tesla, BMW and Bath & Body Works.
Read More
03
Mixology
Live mixology stations and batch-crafted cocktail programs, built to move at the pace of the room — from a signature welcome pour to a full bar designed around your menu.
- Live stations staffed to keep pace with the room rather than a queue forming at one bar.
- Batch-crafted programmes for volume, built so the tenth drink matches the first.
- Non-alcoholic builds treated with the same seriousness, not an afterthought jug.
- Bar and beverage is always quoted separately from food, so neither hides inside the other.
View Sample Menu
04
Bespoke Menus
Every menu begins as a conversation. We build tasting notes around memory, provenance, and the story you want your guests to leave with.
- Menus built from a conversation about provenance and memory, not selected from a template.
- Speciality formats where a family wants them, including restaurant pop-ups inside a wedding and live sushi counters.
- Jain, vegetarian and vegan menus prepared in separate areas rather than the same line rearranged.
- Sourcing decisions made per dish, which is the largest single lever on what a menu finally costs.
View Sample Menu
