Dinner, cooked in your own kitchen.
A tasting menu built around what you love, served at your table, for as few as two or as many as forty.
Chef Amara Njoroge
Trained in Lyon, ten years in restaurant kitchens across three countries, and now cooking exclusively for private tables. Every menu starts with a conversation — what you're celebrating, what you can't eat, and what you've been craving.
Bookings open six weeks out for weekends, sooner for weekdays.
— A. Njoroge
Book an event
Tell us the occasion and headcount — we'll follow up with a custom menu and quote within two days.