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Italiano Osso Buco by Chef Danny
Italiano Osso Buco by Chef Danny
Italiano Osso Buco by Chef Danny

Chef Danny Tan

Italiano Osso Buco by Chef Danny

Regular price $136.00 Sale price $122.40
Unit price  per 

**Not Available 11, 13, 15, 17 & 23 November, 14 & 23 December

**Lunch Only 27 & 28 November, 3, 4 & 5 December

3 COURSE MEAL

Host an Italian night for family and friends
with Chef Danny’s delicious and authentic menu consisting of famed Italian recipes! 

APPETISER 
Smoked Minestrone Soup  
Chef’s take on the classic Minestrone Soup with aromatic, fresh seasonal vegetables cooked in smoked San Marzano tomatoes and blonde
chicken stock, served with a dash of white bea
ns, freshly made pasta, and croutons on the side. 

MAIN COURSE 
Osso Buco   
A specialty dish with cross-cut veal shanks braised in white wine, tomatoes, veal stock, garnished with gremolata (a green sauce made of parsley, lemon zest and garlic) and served with creamy polenta (a hot porridge of boiled cornmeal).

DESSERT 
Crème Brûlée 
A classic crème brûlée made of a rice custard base, burnt cream with a layer of hardened caramelized sugar, and served in a takeaway sardine can.
*this dish contains egg
. 

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** Order 2 days in advance**

*All Pictures shown are for illustration purpose only. Actual product may vary.

TIPS:
Order your feast from one preferred Home Chef.
Delivery fees are based on per pick up location.

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Chef Danny Tan

When Danny Tan stumbled upon an episode of Iron Chef (a Japanese cooking show) during his childhood, he knew he wanted to become a chef. Greatly inspired by contestant Chef Masaharu Morimoto, he enrolled in culinary school and worked at local restaurants and overseas. Upon seeing that most chefs knew very little about wine, he trained to become a wine sommelier and entered into the wine trade. Getting back into the food industry, on his friends’ suggestion, he opted to become a private chef. Tan describes his cooking as cross-cultural. He loves the freedom of experimenting that private dining allows and tries to incorporate aspects from different cuisines into one dish. An example of this would be his pesto – a combination of Chinese celery and candlenut with an Italian sauce. When dining at Tan's, every dish has a story. Whether it's in the preparation or the final transformation, the complexity of his dishes always makes for an interesting conversation about food and wine!

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