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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2025 Farm Dinners ($125/person unless noted) :
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Deerholme Annual Happiness Dinner – February 15th
Apps:
Baked oyster with truffle bechamel
Terrine of chicken and leek with soy aioli
Plates:
Tomato and mushroom soup, comte cheese crouton
Winter salad of mixed greens, smoked salmon and maple roasted pumpkin seeds, citrus vinaigrette
Braised beef short ribs with rose hips, mushrooms and bacon, roasted vegetable polenta
Chocolate and blackberry cake, caramel sauce, cinnamon whipped cream
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Spring Ocean Dinner – March 22
Smoked oyster pate on algae-infused sourdough
Seared Albacore tuna crepe with Vietnamese flavours
Plates:
Smoked salmon and shellfish chowder with seaweed and miso
Winter salad of octopus, sticky rice, roasted vegetables and pickled ginger dressing
Marinated and smoked ling cod over German potato and sea cucumber salad, sea urchin sauce
Chocolate and coconut milk pudding, grilled pineapple and rum
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Spring Wild Foods Dinner – April 19th
Apps:
Stinging nettle and potato torte, Manchego cheese sauce
Burdock and parsnip salad, sesame dressing
Plates:
Portuguese bread soup with stinging nettle and roasted garlic
Spring salad of wild greens, pickled sea vegetables, truffle honey vinaigrette
Halibut with a wild herb pesto, potato and morel terrine, grilled vegetable salad
Rhubarb and strawberry crumble cake, maple whipped cream
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Morel Mushroom Dinner – May 17th
Apps:
Rockfish and morel terrine, tomato and ginger chutney
Pickled morel and spinach gomae
Plates:
Duck noodle soup with morels and leeks
Morel and wild rice salad with smoked root vegetables, rosehip vinaigrette
Braised chicken and morels Alsatian style, roasted potato and herbs, spring vegetables
Fresh strawberry trifle with white chocolate and lemon
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Asian Grill Dinner – June 21st
Apps:
Grilled pork ball with Shanghai sauce
Spot prawn skewer with Japanese flavours
Plates:
Dungeness crab and grilled green onion soup
Grilled Humbolt squid and peppers with black bean sauce over spinach salad
Grilled sate marinated local pork shoulder over sticky rice with Chinese flavours, Asian vegetables
Grand Fir and citrus pudding cake with plum-honey sauce
