Here is a list of Meta Kitchen dishes which might be a part of your private experience menu. New ones are being added frequently. This is the go-to place if you’d like to get a sense of the universe of options you have for your customised dining event and get some inspiration.

SAVORY

CREAMY CRACKLIN’. 

Crispy duck skin, pickled cucumber jelly, mustard cream.

SERIOUS TEASE

crisped Italian salami, sour cherries jam, thyme

PEACHY BLUES

grilled peach, roquefort, thyme, honey

NO LEMON!

green oyster, toasted seasame oil, wasabi popcorn, green apple

LA PEPITE

chicken liver patee, pistachios, Cointreau jelly, pickles

BABY, IT’S COLD OUTSIDE…

Duck breast crudo, terrine, pickles and wild sourdough.

OCTOFUSS

octopus tentacle cooked three times, grilled wegetables, chickpea puree, wasabi vinaigrette

CIAO, BELLO! 

Seared duck breast on pearl barley with asparagus shoots and fat noisette.

.LOST IN  THE MIDDLE EAST                                                

seared scallops, cauliflower humus, prawn baklava, pomegranate jus                                 

MESSING UP WITH THE FRENCHIES. 

Confit duck leg, smoked polenta, blood orange jus, maise crumble

SHANKS A LOT!                                                        

Braised lamb shank, parsnip Dauphinoise, kale chips, oregano demiglace               

LOVE, DIANNE

Rib steak, mushrooms, mustard and bourbon sauce, fondant potatoes/celeriac, quinoa cracker

CAIPISTOLA

tiger prawns, cachaca, lime, coconut cream, fried rice

THE IMPOSSIBLE LOVE STORY

braised short rib, turnip puree, gorgonzola doughnut scotch egg, green peppercorn sauce

KIND REMINDER

yogurt and mint oil

PARDON MY FRENCH…

seared foie gras, sweet wine syrup, fresh grapes, brined mustard seeds and green onions, rhye

LA CAILLLE GONDOLIERE

stuffed deboned quails, corn puree, hazelnut vinaigrette, endives

FROM PARIS TO DELHI

confit duck leg, curried caulliflower puree, spiced pumpkin, coconut pannacotta, lime sorbet

TOURNEZ LE DOS

beef filet, truffles, potatoes, Bearnais sauce

BALLOTINE A L’ARIERRE

rolled fish fillet stuffed with fish mousse, wilted spinach, vermouth fish sauce, crispy capers

MELTING COW!

Grilled white mould cheese with toasted seed kernels, rosemary, grapes and olive oil

FLYING MUSHROOMS

vol-au-vent, mushrooms cream veloute, crunchy mushrooms, spring onion and parsley jelly

LE LAPIN A L’OLIVIERES

rabbit saddle stuffed with black olives, crispy cabbage, carrot and fennel puree, green olives espuma

STEAMY COW!

cheese and herbs souffle straight from the oven, toasted wallnuts and red onion jam

ALL IN: 

grilled polenta balls stuffed with cheese and smoked bacon, topped with sunny-side-up quails eggs                                                                                   

WARMING HELLO: 

white beans and smoked ham dip with roasted onion and peppers topping

TRANSILVANIAN GUAC: 

roasted eggplant dip with onion and roast pepper

RUSSIANS ARE WATCHING: 

beef,root vegetables, peas and pickles salad in bearnaise dressing

RAW ROE: 

local fish roe dip with fresh onion, lemon and toast

SMELLY JELLO: 

cold garlicky pork jelly with mustard sauce

GREETINGS FROM THE BALKANS: 

roasted eggplant, capsicum and tomatoes relish on toast

WHITE sTRIPES: 

stewed tripe with garlic cream sauce and poached vegetables

THE MEATBALLS' LAKE: 

veal meatballs in sour beef bone broth, sour cream and chili pepper, sourdough bread

WORKING THE LAND: 

butter beans and smoked hock soup, side of pickled red onion and sourdough rhye bread

DRACULA’S DELIGHT: 

smoked pork ribs, potatoes and cream soup with pickled tarragon and sourdough bread

INTERNAL AFFAIRS: 

beef honeycomb tripe and tail/knee soup thickened with liaison, served with pickled chilies and sourdough bread

ONE EYE ON THE HUNGARIANS: 

beef and vegetables stew with home made drop-noodles and smoked paprika

ONE EYE ON THE GERMANS: 

slow-roasted pork knuckle with cabbage cooked in apple cider, polenta and roasted hot pepper

ONE EYE ON THE GREEKS: 

eggplant, potato and beef moussaka

MOLDAVIA CALLING: 

stewed pork belly, liver and thick sausage with polenta, egg and shreded cheese

THE GLORY ROLLS: 

slow-cooked brined cabbage rolls stuffed with pork and veal mince, served with smoked bacon, polenta and pickled chilies

SWEET

PERSIMOO 

burrata/buffalo mozzarella, persimmon/peach, balsamic and toasted almonds

THE DRUNKEN B**BS

pears poached in mulled red wine, cream jelly, chocolate sauce, red wine reduction

VAPEUR

mint and vanilla souffle straight from the oven, digestive sauce

The Uhmmm…

51 hours New York Cheesecake with berries topping

reMASTERED

pumpkin, filo pastry, dried fruits, cinnamon, port caviar

FIVE O’DUCK

Pumpkin Parisienne compote, duck lard short crust, Grand Marnier zabaglione.

GOOD NEIGHBORS

vanilla/chocolate/fruit custard millefeuille

LA NEGRESSE VERTE

 dark chocolate mousse with mint two ways

TA-TA-TA-TIN! 

Apple/pear/quince/peach upside-down tart, chantilly, dried fruits crumble

SUGAR DOWN

Crème caramel with fresh fruit and coffee waffle

THE BIRD’S MILK: 

floating islands in vanilla custard with chocolate and dried fruits

NO FUNERALS: 

pearl barley in vanilla milk with poached almonds, cinnamon and caramel splinters

THOSE CHEESY DOUGHNUTS: 

fresh sweetened cheese doughnuts with sour cream and berries jam

SWEET CORN'O MINE: 

cornmeal cake with toffee caramel and vanilla chantilly