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DINNER PARTY CATERING

A Your Private Chef dinner party is a premier fine dining experience. Work with our event coordinator to create a perfect evening, one which can begin with a canape course before moving onto entree, main and dessert. Perhaps end with a delightful fruit and cheese course.

Larger groups also receive a split course, allowing a choice of 2 entrees, main and desserts for the group.

Dinner Menu (Autumn/Winter)


Entree:

  • Polenta terrine
    with sautéed mushrooms, asparagus and parmesan cream (v, nf)
  • Scallops
    pan seared cauliflower purée, chorizo crumb, truffle oil (nf, gf)
  • Moroccan spiced quail
    carrot purée, feta, kalamata olives & chermoula (nf, gf)
  • Terrine
    of smoked salmon, crab, mussel, baby micro herb salad, paprika oil (nf, gf)
  • Pork belly
    served with silver beet, caramelised pear purée & pomegranate jus (nf, gf)
  • Sumac spiced fried calamari
    fennel, orange salad and herb aioli (nf)
  • Tomato and olive tart
    micro herbs, olive tapenade, cabernet sauvignon vinegar (v, nf)
  • Salmon & beetroot gravlax
    celeriac remoulade, lemon chips and basil oil (gf, df)
  • Roasted vegetable terrine
    with cashew pesto and basil oil (vegan)

Mains:

  • Eye fillet of beef
    golden roasted winter vegetables, truffle jus (nf, gf)
  • Chicken breast
    prosciutto, sweet corn risotto cake, broccoli & jus (nf, gf)
  • Sesame-seeded crusted salmon
    wilted kale, gingered sweet potato, sticky soy, miso soil (nf, gf)
  • Slow-cooked beef cheeks
    bordelaise sauce, button mushrooms, smoked gammon, caramelised red onion, pomme purée, croute & truffle oil.
  • Wild mushroom ravioli
    broad bean, cep cream foam & truffle oil (v, nf)
  • Rack of lamb
    sweet pea gnocchi, sage, broad beans, carrot quenelle, sauce romesco and jus (nf)
  • Sous vide duck breast
    chestnut purée; Dutch carrots, caramelised plum, jus (gf)
  • Braised lamb shanks
    with soft polenta, roasted garlic and cremolta (nf)
  • Dukkha-crusted tuna
    with white bean purée, asparagus, confit tomatoes, olive tapenade (gf nf)
  • Eggplant involtini
    filled with goat’s cheese, herbs, blissed cherry tomatoes, pine nuts, rocket, parmesan oil (v, gf) (vegan option available)
  • Gorgonzola Gnocchi
    cream, sage, walnuts, rocket, Parmesan wafer (v)

Desserts

  • Mi qui
    melting centre Italian soufflé, chocolate soil, raspberries, vanilla mascarpone, tuile (v)
  • Baileys cream brûlée
    with biscotti and macerate strawberries (v)
  • Apple frangipane tart
    served with cinnamon ice cream, caramelised apple (v)
  • Dark chocolate panna cotta
    white chocolate mousse, vodka syrup, gold flakes, walnut praline, freeze dried raspberries, black sesame seeded wafer (v)
  • Matcha green tea lava pudding
    with honeycomb crumb, white chocolate chilli ice cream (nf)
  • Chia seed pudding of berry coconut chia seed pudding
    garnished with pepitas, toasted hazelnuts & coconut yogurt (gf, vegan)
Click here for details of prices and packages

Click here to view 3 Course True Romantic Package Menu

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Your Private Chef was created by internationlly acclaimed chef David Kolembus, following a career spanning close to 20 years

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