Image by Jason Leung
Image by Augustine Wong

Southlake Chef Bar Experience

Our Southlake location hosts weekly Chef Bar experiences where guests can enjoy seasonal tasting menus (with optional beverage pairings) curated by our gourmet chefs and mixologist. There are only 10 seats at the Chef Bar so be sure to reserve your spot, below!

Chef Bar Tastings are available every Thursday-Saturday night.


Contact us to book a custom Chef Tasting Experience!


December 1st-3rd Menu


First Course |  Shrimp Bisque

Leeks, brandy, scallions, white wine

Cocktail Pairing: Clover Club Cocktail

Raspberry/Lemon infused gin, lemon juice, clover honey, raspberry puree, egg white. pink sugar rim.

Second Course | Golden Beet Carpaccio

Frisee, Antep pistachio, shaved manchego

Wine Pairing: Torresella Pinot Griso

Third Course | Manti (Turkish Ravioli)

Ravioli with Urfa sauce and labne

Wine Pairing: Belle Glos "Las Alturas" Pinot Noir

Fourth Course | Pan Fried Red Snapper

Ferah grits cake, white asparagus, terragon, thyme and mushrooms

Wine Pairing: Cankaya Kavaklidere "Emir-Narince-Sultana"


December 8th-10th Menu


First Course |  Vichyssoise

Leeks, potato, nutmeg, chives

Cocktail Pairing: Classic Golden Daquiri

Mango and coconut-infused rum, lime juice, agave nectar, and gold sugar rim

Second Course | Pan Fried Halloumi

with pomegranate salad

Wine Pairing: Gavalas Santorini

Third Course | Shrimp  Kataifi

Poblano, parsnip, labne, and lime zest

Wine Pairing: Mohua Sauvignon Blanc

Fourth Course | Lamb Shank with Plum Sauce

Dried plum, oregano, bulgur rice

Wine Pairing: Reddy Vineyards "TNT" Red Blend


December 15th-17th Menu


First Course |  Lemongrass Cauliflower Soup

Marinated shrimp, ginger, cardamom, celery, lime zest

Cocktail Pairing: Holiday Whiskey Sour

Orange and cranberry-infused rye whiskey, fresh squeeze juice, and splash of ginger beer

Second Course | Duck Salad

Soy sauce, ginger, arugula, green apple, and cilantro

Wine Pairing: Drumheller Merlot

Third Course | Stuffed Poblano Pepper

Black bean, corn, cumin, chilli, ground beef

Wine Pairing: Kavaklidere Cankaya White Wine

Fourth Course | Pistachio Crusted Rack of Lamb

Potato au Gratin, broccolini

Wine Pairing: Brady Vineyard Cabernet Sauvignon


December 22nd-24th Menu


First Course |  Almond Gazpacho

Raw almond, Pedero Ximenez vineger, grapes, and chives

Cocktail Pairing: Champagnes Cup

Cherry bitter-soaked sugar cube, cognac, grand marnier liqueur, luxardo maraschino cherry syrup, and champagne. 

Second Course | Cocozelle Pancake

Fresh dill, red beet, yogurt, feta cheese

Wine Pairing: August Kesseler Riesling

Third Course | Beef Carpaccio

44 Farms beef fillet, sundried tomatoes, parmesan crisp, pomegranate glaze, and arugula

Wine Pairing: Ego Syrah

Fourth Course | Lobster Ravioli

Sage, lobster bisque, chive, white wine, and bay leaf

Wine Pairing: Porto Carras Limnio Blanc De Noir