Skip to content

OH DINING

Tables.

Plates, gatherings and moments of preparation. A selection from OH Dining’s kitchen and its approach to the table.

PLATES

From our kitchen.

Details from dishes where ingredients, season and presentation meet.

Leerfish ceviche with sea spray foam and edible flowers — Leerfish ceviche x sea spray foam

An oyster with saffron oil and small leaves on coarse salt — Oyster x saffron oil

Burrata with figs and apricot on a gold kintsugi plate — Fig x burrata

Octopus, pickled pepper and potato skewers in olive oil — Octopus x pickled pepper

Burrata with a nasturtium leaf, beetroot and a herb-crusted ball in a bronze bowl — Burrata x beetroot

Beef carpaccio around a pale cream with capers and flowers — Beef carpaccio

Sea bass with avocado and citrus sauce on a rose-patterned plate — Sea bass, avocado and citrus sauce

Scallop and octopus with green oil on a mosaic-rimmed plate — Scallop x octopus

Octopus with corn cream — Octopus x corn cream

Vitello tonnato on a gold-rimmed plate — Vitello tonnato

Burrata with roasted fruit and basil — Burrata

Celeriac and citrus with marigold petals on a handmade plate — Celeriac x citrus

Butter-poached lobster, scallop and avocado cream in a stone bowl — Butter-poached lobster x scallop, with avocado cream

Sea bass with rakı-scented artichoke cream — Sea bass x rakı artichoke cream

Three small plates: liver pâté, ceviche and celeriac — Liver pâté x ceviche x celeriac

Meringue and lemon cream on floral porcelain — Meringue x lemon cream

Foie gras with cornelian cherry marmalade — Foie gras x cornelian cherry marmalade

Fish crudo in a blue ceramic bowl with herb oil — Crudo

UP CLOSE

Around the plate.

The same plates from another angle: texture, light and the moment of service.

A glazed mushroom on a soil crumble with chives — Mushroom x soil crumble

Stuffed greens with a golden sauce and marigold — Sarma, reworked

Ceviche served by candlelight — By candlelight

Oysters with a citrus sauce and basil on marble — Oysters x citrus

Scallop with samphire and smoked cream — Scallop, samphire, smoked cream

Fig and chocolate dessert served by candlelight — Fig x chocolate

Poached pear with sabayon — Poached pear x sabayon

Scallop with smoked cream — Scallop x smoked cream

EVENTS

Tables we gather around.

From setting the table to service, culinary details from different occasions.

Split grilled prawns with green sauce and roe on wavy white plates — Prawns x green sauce

Chefs talking with guests at an outdoor evening dinner — A chefs’ table outdoors

A grazing table with prawns, cheeses and breads — A grazing table

Four lobster bowls ready for the table — For the table

Salmon canapés on black crisps and savoury tartlets — Canapés

A round shared table with dishes and flowers — A shared table

A table set with wildflowers for an art gallery reception — An art gallery reception table

A waiter carrying a tray of pavlovas at a reception — Pavlova service

A selection of canapés prepared for a reception — A selection of canapés

Salmon ceviche canapés on squid ink tuiles — Squid ink tuile x salmon ceviche

Plates lined up for an event service — Event service

Canapé trays with vegetable tartlets, cheese bites and filled cones on a wooden stand — Canapé trays

Bites prepared for a party table — Party tables

Hummus cups served with marigold — Hummus x marigold

Grissini wrapped in bresaola, served in glasses — Bresaola x grissini

A dessert selection of tartlets and cakes for an event — Dessert selection

A cheese selection prepared for an event — A selection of cheeses

At sea and in the air.

Explore the scope of our yacht and private jet services.

Yacht services Private jet catering

Let’s imagine the next table together.

Tell us about your gathering, and we can plan the menu and service style around it.

Plan with us WhatsApp

WhatsApp Share your enquiry