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 $160 per person + GST

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