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  • Banquet
  • Banquet
  • Banquet

Banquet Menu

…a modern approach to 3 courses served in shared platters.
$79.00 per person (Minimum order 50 people)
Our package includes chefs and wait staff for a 6-hour duration. Cutlery, crockery and glassware for table settings are also included. Our family style platters are designed for 8 persons per table. We cater for dietary requirements.

ENTRÉE

Start the banquet with beautiful Mediterranean-style Antipasto platters.

  • Sliced Italian salami, prosciutto & beef bresaola
  • Balsamic mushrooms, pickled baby French baby cornichons, vine wrapped dolmas, vintage cheddar bites, Mount Zero olives, hummus
  • Rosemary grissini cups
  • Home-made bread rolls & butter medallions


MAIN

Choose two mains from the following grazing platters.

  • Sous vide duck breast, chest nut purée caramelised plum, jus (gf, df)
  • Mustard crusted eye fillet, salsa verde (gf, df)
  • Chicken breast wrapped with prosciutto, sweet corn risotto cake & jus (gf, df)
  • Blackened Cajun chicken breast tenderloin skewer, red & white cabbage slaw (gf, df)
  • 12-hour slow roasted lamb shoulder, pea puree, pan juices, minted yoghurt (gf, df)
  • Free-range grilled baby Poussins with preserved lemon & sumac (gf, df)
  • Grilled Tuscan marinated Atlantic salmon steaks (gf, df)
  • Sesame seeded crusted salmon, gingered sweet potato, sticky soy, miso soil (gf, df)
  • Pork belly with touch of chilli and fennel, salad of rocket & shaved pear (gf, df)

Cold items:

  • Confit salmon, roasted beetroot, shaved fennel, broad bean, dill salad & mustard vinaigrette (gf, df)
  • Italian grilled calamari salad, garlic, olive oil, olives, cherry tomato, celery, lemon & parsley (gf, df)
  • Dukkha crusted sirloin, (medium rare) olive oil, sea salt & chimichurri (gf, df)

SIDES/SALADS:

Add fresh sides and salads to your 3-course banquet

  • European chat potato salad with fresh herbs, seeded mustard, French cornichons, marinated capsicum, spring onion, lemon & olive oil (v, gf, df, vegan)
  • Salad of green beans, fresh tarragon, rocket, shaved shallots & seeded mustard dressing (gf, df, v)
  • Chef’s crisp leaf salad, pickled shaved baby beets, rainbow cherry tomatoes, crumbled Persian feta & toasted hazelnuts, apple cider vinaigrette & balsamic reduction (gf, v) contains nuts

DESSERT

A showcase of mouth-watering cheese, fruit & mini desserts to end.

  • Cheese and fruit platter- seasonal fruit & grapes, Gippsland cheddar, blue cheese, & brie, fig jam with lavosh bites, water crackers, gluten free rustic sea salt wafers
  • A selection of our mini desserts (2 pp)

To DISCUSS 03 9018 9321

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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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