DUKAI
The Kitchen

From Chef Paul's archive

Paul's Plates

A collection from my kitchens: finished plates, details at the pass and the food that left the kitchen.

The pass

Plates built for service.

From the pass
From the pass
Vegetable terrine
Vegetable terrine
Braised & glazed
Braised & glazed
Something sweet
Something sweet
Grain salad
Grain salad
Warm dessert
Warm dessert
Crumbed oysters
Crumbed oysters
Calamari skewers
Calamari skewers
Pork & bone marrow
Pork & bone marrow

Pasta, garden, sea

A kitchen moving between comfort and precision.

Pesto fusilli
Pesto fusilli
Vegetables & roast potatoes
Vegetables & roast potatoes
Puttanesca
Puttanesca
Garden salad
Garden salad
Chicken roulade
Chicken roulade
Arancini
Arancini
Seafood pasta
Seafood pasta
Oysters, marrow & toast
Oysters, marrow & toast
Roast poultry
Roast poultry
Fish & greens
Fish & greens

Fire & memory

The dishes that stayed with me.

Mushroom risotto
Mushroom risotto
Soup
Soup
Aubergine
Aubergine
Mango ice cream
Mango ice cream
Octopus
Octopus
Pork neck
Pork neck
Puttanesca, another service
Puttanesca, another service
Soup & basil
Soup & basil
Spanakopita
Spanakopita

Beyond the plate

Back into the restaurant.

Continue into The Village Table for the rhythm of service and the atmosphere around the food.

The Village Table