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