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Spring Summer 3 course menu

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 (Spring/Summer)


  • Bruschetta of Italian prosciutto, mozzarella Fior di Latte, heirloom tomatoes, mint and aged balsamic vinegar (Can be GF)
  • Citrus cured Ora King salmon with pickled pears, toasted buckwheat and lemon ricotta (Can be DF)
  • All sorts of beetroots with Holy Goat fromage frais, puffed quinoa, chestnuts, figs and Jerusalem artichokes (Vegetaraian)
  • Baked leek & pea tart in a butternut pumpkin pastry and a heritage carrot & tarragon salad (vegan)
  • Salad of octopus in fino with kipfler potatoes, chorizo, capers, smoked paprika aioli and parsley (GF)
  • Beef carpaccio with polenta crisps, roasted baby beetroot, chilli, herb salad & horseradish crème fraiche
  • Pan seared scallops with a black pudding emulsion, cauliflower, sherry soaked golden raisins, apple and celery (GF)
  • Oyster mushroom, avocado and tomato ceviche with tortilla crisps (Vegan, GF, DF)


  • Farroto of Macedon Ranges corn fed duck breast, truffled duck stock, radicchio, Parmigiano Reggiano and aged balsamic vinegar (GF)
  • Ocean trout ‘saltimbocca’ with lentils and cotechino, dill crème fraiche and bella rossa vinaigrette (Can be pescatarian)
  • Porcini mushroom risotto with truffled crème fraîche, spring onions and tuscan pecorino (entrée/main option) (Vegetarian, GF)
  • Pressed pork belly with roasted baby apple, cauliflower dauphine & a salad of white anchovy, fennel and parsley (GF)
  • Grilled Rack of lamb with a parmesan crust, smashed potatoes, braised baby leeks and port wine jus (Can be GF)
  • Grilled Eye Fillet served medium/rare with roasted purple congo potatoes, beans a la Grecque and red wine jus
  • Cavatelli pasta with roasted cauliflower, wild oregano, burst cherry vine tomatoes, goat’s curd and witlof (Vegetarian can be DF) (entrée/main option)
  • Slow braised osso bucco with truffled wet polenta, sautéed baby spinach and gremolata
  • Pan seared barramundi fillet on white polenta with broccolini and sauce vierge
  • Pan fried chicken breast with a chicken & pistachio farcie, potato gratin, roasted heritage carrots and jus lie


  • Mi qui-melting centre Italian soufflé, chocolate soil, raspberries, vanilla mascarpone, tuile (v)
  • Triple berry trifle with lemon curd and milk berry crumb
  • Mango & passion fruit cheesecake
  • Chocolate and almond pavlova with raspberries and Bailey’s cream
  • Strawberry & limoncello tiramisu
  • Spiced Rum crème brulee with caramelised bananas and macadamia nut brittle

Dietary Key: v- vegetarian | df – dairy free | nf – nut free | ff – fructose free | vegan
Contact us today!

Dinner Menu

$50.00 per person (minimum 80 people)

Includes staff – chef & waiters (excludes bar staff and drinks service)
Cutlery, crockery & disposable napkins included (glassware, bar equipment & bar staff available for hire)

Bread: House made bread rolls with butter


Alternating course – select 2

  • Italian rolled meatball (4) in a tomato Napoli sauce on grilled sour dough
  • Orange thyme & fetta arancini with paprika aioli (4) (v) (gf)
  • Panko crumbed chicken tenders (3), aioli
  • Chicken Caesar salad with house dressing (vegetarian option available)
  • Mini pie (2) & mini sausage roll (2) plate, tomato sauce
  • Asian plate of sushi selection & rice paper rolls, ponzu sauce
  • Antipasto plate – Spanish prosciutto, salami, vintage cheddar bites, French pickled gherkins, balsamic mushroom & rosemary grissini
  • Tomato bruschetta on grilled sour dough with side of sliced Spanish prosciutto


Alternating course – select 2

  • Chicken Parmigiana, slaw, roasted chat potatoes
  • Scotch fillet steak, mashed potato, house salad, red wine jus (gf)
  • Crumbed whiting fillets, roasted chat potatoes, garden salad, lemon wedge, tartare
  • Butterflied & slow roasted leg of lamb, roasted chat potato, green bean salad, red wine jus (gf)
  • Angus beef burger, tomato chutney, cheese, tomato, mixed leaf & side of chips
  • Penne pasta with chunky vegetable ratatouille (v)
  • Spaghetti bolognaise


Alternating course – select 2

  • Warm sticky date cake, butterscotch sauce, caramelised banana & Chantilly cream
  • Trio of ice cream, almond biscotti with chocolate drizzle
  • Baileys cream brûlée with biscotti and macerate strawberries (v)
  • Cinnamon and sugar crusted jam doughnuts (2)
  • Flourless orange & poppy seed cake with ginger syrup (gf)
  • Triple chocolate brownie, chocolate sauce, fairy floss, strawberry and double cream (v)
  • Chocolate mousse, fresh strawberry and whipped cream (gf)

Food service and kitchen staff is included in this sit down, alternative drop menu.
Full catering kitchen required – alternatively hire fees may apply
Beverages and bar staff are available at an additional fee

Dietary Key: v- vegetarian | df – dairy free | nf – nut free | ff – fructose free | vegan

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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