Private Dining, By Request

A table for you,
set entirely by hand.

I'm Satguru Singh, an independent chef bringing tasting-menu cooking into private homes, gardens and small gatherings — every course built around what's good this week and what you're celebrating.

Reserve a date → See the food
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"I cook the way I'd want to eat at someone else's table — a few dishes, done properly, for people who are actually paying attention." — Satguru Singh, Chef & Founder
08
Yrs Cooking
120+
Dinners Hosted
6
Guests, Max

The Approach

Every booking starts as a conversation, not a fixed menu. I ask what you're marking, who's coming, what you can't stand, and what you haven't stopped thinking about since you last had it — then I build a short, seasonal menu around that.

On the night, I arrive with everything already prepped, cook in your kitchen, and plate course by course at your table — so the room stays part of the meal instead of disappearing into a separate dining room.

Nothing on the menu is filler. Small plates, done with full attention, beat a long menu every time.

Portfolio

Recent plates

Dishes from recent private dinners. Captions are my best guess from the photos — swap in your own dish names and descriptions where I've guessed wrong.

Glazed chicken with charred apricot

Main

Pan-Roasted Chicken, Glazed Carrots

Sticky pan sauce, whipped potato.

Braised meat ragu with paccheri pasta and salsa verde

Pasta

Slow-Braised Lamb Ragu, Paccheri

Salsa verde, good olive oil.

Garlic prawn linguine with chili and breadcrumb

Pasta

Garlic Prawn Spaghetti

Chili, parsley, toasted breadcrumb.

Confit duck leg with white beans and greens

Main

Confit Duck Leg, White Beans

Braised greens, pan jus.

Seared beef with puree and salsa verde

Main

Lamb Rump, Salsa Verde

Charred greens, root vegetable purée.

Pumpkin risotto with crispy kale and parmesan

Main

Saffron Risotto, Crispy Kale

Shaved parmesan, brown butter.

Crumbed schnitzel with fennel and herb salad

Main

Beef Cotoletta, Red Wine Jus

Shaved fennel, herbs, lemon.

Duck breast, composed salad and mushroom tagliatelle

Tasting

Duck, Salad & Wild Mushroom Tagliatelle

A composed spread across three plates.

Grazing table with oysters, roast potatoes and asparagus

Grazing

Oysters, Roast Potatoes, Charred Asparagus

A shared spread to start the table.

Braised chicken thighs with crispy kale and gnocchi

Main

Chicken Cacciatore, Confit Potatoes

Tomato braise, sage.

Ziti pasta with burrata and basil

Pasta

Ziti Napoletana

San marzano tomato sauce.

Chocolate custard with poached orange

Dessert

Chocolate Custard, Poached Orange

Toasted crumble, citrus syrup.

Reservations

Book your dinner

Tell me the date, the headcount, and anything I should know. I'll follow up within 48 hours to confirm and talk through the menu.

Ohaana — Reservation PRIVATE DINING
NO. ISSUED ON SUBMIT
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Please select a party size.
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Optional, but the more I know, the better the menu.

I'll confirm availability and take a deposit to lock in the date.

✓

Request received

Thank you — I'll email you within 48 hours to confirm the date and talk through your menu.