At Sunday House, lunch isn’t catered — it’s created. Each week, Zak treats the meal as an evolving expression of his outdoor culinary practice: smoke, fire, local produce, handmade breads, slow-roasted vegetables, and unexpected flavour combinations drawn from years of experimentation.

This is not a commercial kitchen or a food service — it’s a small-scale artisan studio, where food is the medium. Fire is the brushstroke. Plates are the canvas. Every element is made by hand, from scratch, and served in our own backyard.

Guests gather around long tables beneath the trees — no buffet lines, no fussy plating. Just big bowls, shared platters, and the kind of honest cooking that makes people feel cared for. One week it might be ember-charred onions and flatbread folded with grilled herbs. The next, citrus-glazed lentils and fire-roasted stone fruit. We call it lunch. But really, it’s a shared creative ritual — rooted in place, made with love, and offered in the spirit of community.