Private Chef Signature Menu
Seven course
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
Wild mushroom risotto, Reggiano parmesan, porcini, truffle, chives
Seared sea scallops, blue swimmer crab ravioli, shellfish broth, pickled cucumber and black sesame
Slow roasted lamb rack, pie of lamb tagine, heirloom carrots, minted truffle jus
Hunter Valley triple cream brie, vanilla poached pear, verjuice dressed micro leaves
‘Strawberries & Cream’ Seasonal berries with smashed macarons, meringue, freeze-dried strawberry and rose cream
7 Course Chefs Table $177 per person including GST