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 $85

3 courses $99

4 courses $125

5 courses $145

7 Course Chefs Table $160