Private Chef Catering Menu
Our full menu designed from our continual work with local suppliers and produce. The menu is designed so each dish complements the other so you can create your own menu combination. Wine matching options available.
The Illustrated Garden
Beetroot Carpaccio, shaved baby radish, labneh, blood orange, quinoa, walnut vinaigrette, micro beetroot leaf
Caramelised French onion, shallot, and goats cheese tart, verjuice dressing
Chamomile ricotta, grilled pear, baby golden beetroots, garden herbs, toasted brioche
Garden of Celeriac remoulade, baby fennel, brasil nuts, grape, nasturtium, torched dates
Farinaceous
Wild mushroom risotto, Reggiano parmesan, truffle, chives
Pan fried sage and parmesan gnocchi, cauliflower cream, vine truss tomatoes, caramelised onions, broad beans, brown butter
Cheese soufflé, pear and cauliflower in chardonnay, petit herbs, Manuka honey and truffle dressing
Silken tofu, water chestnut and chive Gyoza, Chinese broccoli, Shitake and caramelised soy tea
From the Ocean
Freshly shucked Rock Oysters, gin and tonic dressing
Ceviche of Australian Snapper, compressed watermelon, cucumber, coconut, ginger and elderflower stock, shiso leaf (entrée only)
Seared sea scallops, blue swimmer crab ravioli, shellfish broth, pickled cucumber and black sesame
Casserole of Ocean trout, torched scampi tail and scallop, shaved fennel, pencil leeks, chick pea leaf
Australian Snapper, cauliflower cream, pearl barley, caramelised shallots, pancetta, grilled radicchio
Meat, Farm & Game
Chicken breast, charred corn in corn cream, brown butter, baby kale chips (entree only)
Thyme roasted Lamb fillet, green ratatouille, cavolo nero, kipfler potato, truffle jus
Saltbush roasted pork fillet, young Asian greens, sherry prunes, crackle,
Local honey and lavender glazed duck breast, confit of leg, sauté Chinese broccoli, shaved baby turnip
Beef eye fillet, slow cooked beef cheek, potato puree, heirloom carrots, whiskey and porcini sauce
The Importance of Cheese
Australian
Hunter Valley triple cream brie, vanilla poached pear, lavosh, verjuice dressed leaves
Binnorie Dairy goats’ cheese, drunk muscatels, warm pumpkin seed bread
Little Creek haloumi soaked in thyme honey, torched brioche, citrus marmalade
Spanish
Garrotxa, braised pineapple, lavender
Queso Manchego, fresh honey comb, unleavened bread, shaved grape in cider
French
Grilled Raclette, toasted fig, cumin crisp, vanilla stock
Roquefort, walnuts, poached apple in maple, fennel seed biscuit
Sweet Tooth
Lemon Verbena and lime crème brulee, lychee and walnut salad, biscotti
‘Strawberries & Cream’ Seasonal berries with broken macarons, freeze dried strawberry, rose cream, flowers, white chocolate
Mille-feuille of Coconut panna cotta, candied pineapple, ginger and pear, pineapple pastry cream
Lemon butter tart, white chocolate velvet, almonds, salted popcorn, raspberry
‘Textures of Chocolate & Blueberry’ 70% Amedei chocolate mousse, tempered white chocolate, blue berry jam, chocolate soil
Pricing
(includes private chef and wait staff to serve)
2 courses $94 (including GST)
3 courses $109 (including GST)
4 courses $137.50 (including GST)
5 courses $159.50 (including GST)
7 Course Chefs Table $177 (including GST)
