Kinns Kitchen Series

The Menu

Memory of Liguria Focaccia Bite | Stracciatella Whip | Marinated White Anchovy | Lemon Zest

Sea of Green Aguachile Consommé Pool | Cucumber Ribbon Nest | Heart-Shaped Prawn | Green Salsa Dots | Fluffy Avocado Whip | Micro Cilantro

Fire & Pine Grilled Pineapple Wedge | Mini Tostada | Olive-Oil-Poached Pork Belly | Pickled Habanero Salsa | Crispy Sage

A Garden in Greece Olive Oil-Poached Zucchini | Garlic-Almond Skordalia | Toasted Almond-Dill Crumb | Finishing Olive Oil

Sugar, Smoke & Flame Fried Plantain Square | Jerk Chicken | Hot Honey-Hibiscus Foam | Micro Cilantro

Spoon of Sicily

Olive Oil Stracciatella Ice Cream | Focaccia Crumb | Crushed Pistachio | Sea Salt | Olive Oil Drizzle

The first Drink of your choice is included in the admission. You buy rest of the drinks yourself. Card & PayPal payment accepted.

Memories of Liguria

//about the Menu

This menu started with my friends and their olive oil. They run a small collective in Sicily—nothing corporate, just a handful of growers who care about what they press. I've always loved cooking with their oil, so building a menu around it felt natural.

It gave me a chance to collaborate with people I care about and to work with a technique I genuinely enjoy.

The first course, Memories of Liguria, is personal. I took a trip there with one of my best friends, and during that same trip I met someone who ended up meaning a lot to me. That time in Liguria stuck with me, and this menu is my way of honoring it.

From there, the food travels south, ending back in Sicily with the olive oil ice cream. That course feels like coming home—back to the island, back to the collective, back to where the oil comes from.

The pork belly and the chicken in between are just dishes I love making. I've always been drawn to that balance—sweet, rich, savory, a little heat. They're honest plates.

This menu is one of my favorites because it connects a few things that matter to me: the people behind the oil, a meaningful trip, and the kind of cooking I enjoy most. I hope you can taste a little bit of that.

Kinns Kitch (about Chef Matt)

I’m the creator behind Kinn, a culinary project rooted in the belief that the most meaningful human connections are forged around the dinner table. My own story is scattered—I come from all over the globe, and that eclectic, borderless spirit defines not only who I am but also everything I create in the kitchen. Over the years, I’ve worked in professional kitchens, behind bars, run pop-up events, and hosted supper clubs, and each of those experiences has left its mark on the way I cook and host today.

Kinn is my way of bringing people together to explore cultures through food. The project centers around a five-course tasting menu that takes the vibrant, familiar energy of street food from different parts of the world and reimagines it as a more refined, personal dining experience. I don’t limit myself to any single cuisine or tradition—instead, I let my emotions guide me when designing each month’s menu. Every dish carries a piece of where I’ve been, what I’ve felt, and the stories I’ve gathered along the way.

An evening with Kinn is designed to be immersive and unhurried, a space where real conversation can flourish and curiosity takes center stage. The dinner flows course by course, with each dish thoughtfully paired with a drink that complements and elevates the flavors. For me, food is never just about sustenance—it’s about sharing a moment, sparking wonder, and inviting guests to experience something new.

Above all, Kinn is a reflection of my love for connection, culture, and the simple, profound act of cooking for others. It’s my invitation to sit down, open your mind, and share in a journey that’s as much about the stories behind the food as the food itself.