The brief
A birthday celebration for 18 guests, seated and served. The host and their guests hand-picked the dishes themselves, so the menu mixed cuisines: Italian, Asian and Moroccan.
What we cooked
With three cuisines on one table, the sides mattered. Yvette chose sides that worked with all the different flavours, so every plate felt like it belonged together.
On the night
The starters and mains were plated in the kitchen and taken straight to the table by the waiting staff, who did a great job. The dishes went down very well.
