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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.

3 Course Dining Menu:


  • Moroccan spiced quail 
    Carrot puree, feta, Kalamata olives & chemoula spiced quail (gf)
  • Calamari
    Flour dusted shallow fried calamari, pickled golden beetroot, mixed leaves, charred lemon and a drizzle of aioli
  • Sugar cured salmon
    Salmon cured in sugar and beetroot, julienne celeriac remoulade, lemon chips and basil oil (gf) (df)
  • Scallops 
    Pan seared with chorizo, cauliflower puree & dressed salad greens (gf)
  • Blue cheese souffle
    Twice baked souffle shaved pear, hazelnuts, mixed leaves & truffle honey dressing
  • Spinach and ricotta gnocchi
    Light tomato & basil sugo with parmesan chips (v)
  • Pumpkin ravioli
    Burnt butter, blistered cherry tomatoes, crisp sage and herb and parmesan pangrattato (v)


  • Mediterranean baked eggplant
  • With burnt butter & sage gnocchi, pesto sauce and crubmled feta. 
  • Eye fillet of beef
    Fondant chat potato, heirloom carrots, asparagus & truffle mushroom jus (gf)
  • Duck breast
    Lightly smoked, crisp skin, spiced red cabbage and Paris mash, pumpkin puree with french jus. 
  • Pumpkin risotto (vegetarian available)
    Pumpkin risotto topped with slow cooked beef cheeks and parmesan chips (gf)
  • Barramundi fillet
    Pan fried potato & leek, roasted cherry tomato, asparagus & Puttanesca sauce. 
  • Pork belly
    Oven roasted, potato fondant, sauteed silverbeet, caramelised pear puree & pomegranate jus
  • Salmon fillet
    Crisp salmon, potato colcannon, poached prawn, heirloom carrots & asparagus, prosciutto spear & saffron beurre blanc 
  • Rack of lamb
    With a herb mustard crust, roasted pumpkin mash, vegetable ratatouille with green peppercorn jus
  • Braised lamb shank
    Soft polenta, roast garlic and sprinkled with cremolata
  • Chicken breast
    Crisp skin breast stuffed with herbed goats cheese, served with tomato and eggplant with a zucchini tart & red wine jus
  • Stuffed capsicum
    Baked and stuffed with quinoa, brown rice, pepitas, currants, crumbled with goats cheese on vegetable ratatouille (v) (gf) (vegan available)


  • Mi Qui
    Melting centre Italian chocolate soufflé, marbled ice cream with berry coulis & freeze dried berries (gf)
  • Sticky date pudding
    Salted caramel sauce, fresh strawberry
  • Forest berry pudding
    Layered forrest berry pudding with Chantilly cream (gf) (df available)
  • Crepes
    Caramelised Banana and rum crepes with honeycomb, vanilla ice cream & drizzle of dark chocolate sauce
  • Creme brulee
    Creme brulee with berry compote, baked vanilla Madeline 
  • Pear and rum tarte tartin 
    Pear studded with star anise, wrapped in puff pastry, glazed with sugar and rum, served with vanilla ice cream 
  • Warm baked apple
    Compressed baked apple, filled with frangipani, served with creme anglaise, walnut brittle & a drizzle of lemon toffee (gf)
  • Bosc pear
  • Gently poached in a wooded chardonnay and bay leaf syrup, sesame tuile with lime ice cream 
  • Chia Seed pudding (vegan) (gf)
  • Berry coconut chia seed pudding, garnished with pepitas, toasted hazelnuts & coconut yoghurt 
Click here for details of prices and packages

Click here to view 3 Course True Romantic Package Menu



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Who is
the private chef

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

David Kolembus, Your Private Chef Owner

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