The chef’s table, at your table.
Ten courses and up, the chef working the counter in your kitchen, menus built around ingredients that take days to source. $275–$400+ a guest, quoted manually — every one of these is its own conversation.
What the top band buys
Time, mostly: days of sourcing, hours of prep, a chef and a sous chef who do nothing else that night. Then ingredients — the fish, the aged beef, the things that never make a printed menu because there is never enough of them.
How booking works
Chef’s-table dinners are quoted manually, never estimated. Send the date, the party size, and the occasion; we come back with a menu direction and a written number before anyone commits.
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Get a written quote
The button is not “Book now.” You tell us the table; we send a written quote — and that quote is the confirmed total.