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, citrus, quinoa, walnut vinaigrette, foraged garden herbs
Chamomile ricotta, pear, baby golden beetroots, garden herbs, flowers, toasted brioche and sunflower seeds
Caramelised French onion, shallot, and goats cheese tian, verjuice dressed petit herbs
Warm roulade of root vegetables, chestnut and braised leek, heirloom tomato, charred cucumber dressing
Farinaceous
Pumpkin and thyme risotto, aged parmesan, chives, truffle, brown butter
Pan fried sage and parmesan gnocchi, cauliflower cream, baby vine tomatoes, caramelised leeks, broad beans
Cheese soufflé, pear and pickled cauliflower in chardonnay, petit herbs, Manuka honey and truffle dressing
Silken tofu, water chestnut and chive Gyoza, Chinese broccoli, shitake and soy tea
From the Ocean
Freshly shucked rock oysters spiked with gin & tonic
Ceviche of Australian Snapper, compressed watermelon, charred cucumber, coconut, ginger and elderflower stock, shiso leaf (entrée only)
Seared sea scallops, blue swimmer crab ravioli, shellfish broth, pickled cucumber and black sesame
Ocean trout, scampi tail and scallop, minted pea cream, blistered heirloom tomato dressing, pea shoots, lemon olive oil
Torched Kingfish in caramelised palm sugar and dashi stock, long shallots, sea vegetables, garden herb aromats
Meat, Farm & Game
Chicken breast, charred corn and baby leeks in corn cream, baby broccoli, brown butter, sage, kale chips
Thyme roasted Lamb fillet, green ratatouille, cavolo nero, kipfler potato, truffle jus
Pork fillet, young Asian greens, sherry prunes, pork crumb, caramelised onion
Local honey and lavender glazed duck breast, carrot, sauté Chinese broccoli, baby turnip, cumin oil
Beef eye fillet, slow cooked beef cheek in cabbage, Asian mushrooms, baby spinach, chive potato puree, porcini sauce
The Importance of Cheese
Australian
Hunter Valley triple cream brie, vanilla poached pear, lavosh, verjuice dressed leaves
Little Creek haloumi ‘Sagnaki’ thyme honey, torched brioche, citrus salad
Spanish
Garrotxa goat’s cheese, braised pineapple, fennel seed biscuit
Queso Manchego, fresh honey comb, unleavened bread, shaved grapes in verjuice
French
Saint Albray washed rind, torched fig, cumin crisp, vanilla stock
Roquefort, walnuts, poached apple in maple, fennel seed biscuit
Sweet Tooth
Crème brulee, caramelised pineapple and ginger, coconut, biscotti
‘Strawberries & Cream’ Seasonal berries with broken macarons, freeze dried raspberry, rose cream, flowers, white chocolate
Coconut panna cotta, honey-soaked prunes, whiskey, walnuts, pastry chips
Lemon butter cream, raspberry, almond cereal, salted popcorn,
‘Textures of Chocolate & Blueberry’ 70% dark chocolate mousse, tempered white chocolate, blue berry jam, chocolate soil, Dutch coco
Pricing
Includes private chef and wait staff to serve (tables under 10 pax $95.00 supplement for wait service) pricing includes gst
2 courses $94
3 courses $109
4 courses $137.50
5 courses $159.50
7 Course Chefs Table $177
