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 with labneh, fig, blood orange,quinoa,walnut vinaigrette and micro beetroot leaf

Caramelised French onion and goats cheese tart, thyme dressing, young endive leaves

Warm salad of seasonal baby vegetables dressed with20-year-old balsamic butter, soy beans and chive flowers

Roasted heirloom carrots and baby leeks, chorizo, pea shoots, Greek yoghurt crisps

Farinaceous

Wild mushroom risotto, Reggiano parmesan, porcini, truffle, chives

Pan fried sage and parmesan gnocchi, cauliflower cream, vine truss tomatoes, caramelised onions, broad beans, brown butter

Torn apartcheese soufflé, chardonnay pear, Manuka honey, parmesan crisp, truffle, petit herbs

Smokey eggplant polenta, pecorino, roasted sweet peppers, broccoli couscous

From the Ocean

Freshly shucked Rock Oysters, sake and apple ice

Cerviche of Kingfish, basil infused goat cheese, shaved baby beetroots and radish, violets, jalapeno, puffed wild rice (entrée only)

Seared sea scallops, blue swimmer crab ravioli, shellfish broth, pickled cucumber and black sesame

Ocean trout with torched scampi tail, grilled artichokes, sweet pea, blistered tomato dressing

HiramasaKing Fish, cauliflower puree,pearl barley, caramelised shallots, pancetta,grilled radicchio

Meat, Farm & Game

Carpaccio of Wagu beef, soft quail eggsand oven dried tomatoes, black garlic, aged parmesan, hickory salt, truffle oil (entrée only)

Slow roasted lamb rack, pie of lamb tagine, heirloom carrots, minted truffle jus

Roasted pork fillet, Asian greens, sherry prunes and glazed root vegetables

Local honey and lavender glazed duck breast, caramelised fig, pickled red cabbage, baby turnips (entrée only)

Beef eye fillet with slow braised oxtail, rosemary field mushrooms, potato puree, baby spinach,whiskey and porcini sauce

The Importance of Cheese

Australian

Hunter Valley Triple cream brie, vanilla poached pear, verjuice dressed micro leaves

Woodside Edith Goats cheese, drunk muscatels and warm pumpkin seed brioche

Spanish

Garrotxa, creamed honey, pear and salted lavosh

Manchego, candied clementine and rosemary bread

French

Fleur de maquis served in hay, fresh honeycomb and olive sourdough

Roquefort, walnuts, baked apple, fennel seed bread

The Sweet Life

Frangelico crème brulee, hazelnut cereal praline, raspberry

Coconut panna cotta, candied pineapple and ginger, pineapple pastry cream, pistachio

‘Strawberries & Cream’ Seasonal berries with smashed macarons, meringue, freeze dried strawberry and rose cream

Lemon butter tart, white chocolate velvet, almonds, popcorn

‘Textures of Chocolate’ 70% Amedei chocolate mousse, tempered white chocolate, blue berry and chocolate soil

Pricing

2 courses $80 + GST

3 courses $95 + GST

4 courses $120 + GST

5 courses $140 + GST

7 Course Chefs Table $160 + GST