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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)


  • Green pea gnocchi, nut brown butter, spring peas, sage, walnuts, rocket, parmesan wafer (v)
  • Tomato and olive tart, micro herbs, olive tapenade, cabernet sauvignon vinegar (v, nf)
  • Prawns char-grilled, avocado mousse, salmon pearls, micro salad, lime (nf, gf, df)
  • Sumac spiced fried calamari, fennel, orange salad, herb aioli (nf, df)
  • Pork belly-crisp skinned, roasted peanuts, bean shoots, coriander nouc cham dressing (gf, df)
  • Moroccan spiced quail, carrot purée, feta, kalamata olives & chermoula (gf, nf)
  • Terrine of smoked salmon, crab, mussel baby micro herb salad, paprika oil (gf, nf)
  • Roasted vegetable terrine with cashew pesto and basil oil (vegan)


  • Barramundi, warm freekah, roasted cauliflower, wilted kale, broad beans, saffron aioli (nf, gf)
  • Wild mushroom ravioli, asparagus spears, cep cream foam & truffle oil (v, nf)
  • Eye fillet of beef, crushed potatoes, swiss browns, asparagus tips, truffle jus (nf)
  • Rack of lamb, sweet pea gnocchi, sage, broad beans, carrot quenelle, romesco, jus (nf)
  • Chicken breast, prosciutto, sweet corn risotto cake, broccoli, jus (nf)
  • Sesame seeded crusted salmon, wilted kale, gingered sweet potato, sticky soy, miso soil (nf)
  • Sous vide duck breast, chestnut purée, baby fennel, caramelised plum, jus (gf)
  • Pork belly served with potato fondant, silver beet, caramelised pear purée & pomegranate jus (nf)
  • Eggplant Involtini filled with goat’s cheese, herbs, blissed cherry tomatoes, pine nuts, rocket, parmesan oil (v gf) (vegan option available)


  • 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)

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