Root & Whisk

Two ways to gather, one standard of craft

Seated and plated, or passed through the room. Either way the menu is written for your event alone, and the cooking happens where you host.

01

Private Dining

A restaurant-calibre evening in your own home. The menu is composed for your table, the kitchen is left spotless, and you never leave your guests.

Chef's Table Dinner Parties

Ricotta gnocchi with hazelnuts and fried sage

Four to five course culinary journeys, ideally for six to twelve guests. Plated courses built around the season, cooked and served in your kitchen while you stay at the table.

Tasting Menu Journeys

A seared scallop over stonefruit compote

Seven-course tasting journeys for the adventurous palate. Smaller plates with bold flavours, constructed with your tastes in mind. Six to eight guests recommended.

Rehearsal Dinners & Intimate Events

A tented rehearsal dinner with long white tables

Rehearsal dinners and small, intimate celebrations: plated dinners for fifteen to forty guests, in a home, cottage or rented venue. Ideal for birthdays, anniversaries or any reason to come together and celebrate.

02

Catering

Cocktail-style occasions where the food moves through the room: passed appetizers, stationed platters and grazing tables, handcrafted and dressed to the occasion.

Chefs setting a catering table outdoors, dressed with sunflowers

Cocktail Parties

A platter of passed crostini appetizers

Passed hors d'oeuvres and plated appetizers for a room in motion. Elegant, seasonal bites that keep conversation, not cutlery, at the centre.

Stationed Appetizers & Platters

A grazing board of cheese, charcuterie and fruit

Charcuterie, artisanal cheese and composed platters, styled and replenished through the evening for open houses and receptions.

Celebrations & Gatherings

Zucchini and carrot appetizer rolls on a platter

Baptisms, showers, holiday parties and family milestones for larger groups, with a menu shaped to the crowd and the moment.

From hello to the last course

How it works

  1. 1

    Reach out

    Tell us the date, the occasion, where you are hosting and how many guests are coming.

  2. 2

    The menu takes shape

    Chef Hassall composes a seasonal menu around your table, your tastes and any dietary needs, and refines it with you.

  3. 3

    The evening happens

    Everything arrives, everything is cooked on site, and the kitchen is left cleaner than it was found. You stay with your guests.

Good to know

Questions, answered