European classics with modern twist

Graze’s signature appetisers comprising (from left) Homemade Linguine Pasta, Salmon Tartare, and Foie Gras and Chicken Liver Parfait.

THE culinary approach of chef Darrius Seitfudem is one that features a fusion of elements – using imported ingredients and local produce to create unique flavours. This helps give a creative spin to traditional dishes and presenting them in new ways.

“I get inspiration from travelling and visiting friends, many of whom are chefs.