Sydney Private Chef Menus summer 2020
Menu Sydney Private Chef 2020: Spring and Summer
Although we try and meet your exact tastes and dietary need sometimes you may need some ideas. Below are dishes that we have cooked for past clients. In no way are we limited by the ideas below, use them as a guide. All prices are POA
Western
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Freshly opened Sydney Rock Oysters with mignonette and lemon
Salumi, prosciutto, bresaola, pancetta and salami with and fine cheese.
Olives, peppers with balsamic, eggplant with capers and lemon, pickled onions.
Raw (small plates)
Tartare tuna, black olive, basil and eshallot
Crudo of South Australian Kingfish, orange, rosemary and lemon Or with coconut, lime and jalapeno.
Salmon, avocado, rice wine vinegar and prawn crisp
Pasta
Pappardelle with pumpkin, green olives and parmesan.
Potato gnocchi with sage, grana padano, brown butter and sage
Fabarini spaghetti with prawns, chilli, garlic and lemon pangrattato.
Risotto of saffron, snapper crab, zucchini flowers and broad beans
Spaghetti of spring peas, ricotta and lemon.
Soup
Shitake and ginger broth with tofu wontons
Spring vegetable minestrone with grana pandano
Chilled Tomato gazpacho with tuna tartare
Spring pea and mint soup with brioche crutons, ricotta and chive
Celeriac and smoked potato soup with sunflower seed
Entrée
Poached Balmain Bugs with watercress and pear, champagne vinergrette.
Queensland Scallops with celeriac rémoulade, cress and radish salad.
Marinated western Australian sardine’s brioche with mustard and mayonnaise, petit salad
Carpaccio of Cape Grim Eye fillet, parmesan, rocket, olive oil and aged balsamic.
Carpaccio of Fremantle octopus, pea shoots, lemon and parsley.
Grilled King Prawns with salsa salmoriglio and grilled lemon and radicchio salad.
Buratta, heirloom tomato, homemade pesto with grilled sour dough
House marinated Atlantic salmon with tomato, cucumber and dill salsa
Salad of spanner crab, romaine lettuce, tomato and cucumbers, lemon “ranch” dressing.
Pan fried Scallops with cauliflower, lemon myrtle crumbs, pine nuts and pepitas, baby herbs.
Spring Asparagus, gribiche sauce, pancetta and petit salad (can be vegetarian)
Wagyu bresaola, roasted beets, rocket, Brillat savarin, parmesan, rocket, olive oil and aged balsamic
Grilled King Prawns, marinated fennel, salsa rossa and grilled lemon and radicchio
Seared yellowfin tuna, eggplant, capers and parsley and almonds
Salad of spring asparagus, hens’ egg and French radish with mature goats’ cheese from Holy Goat
Deep fried Zucchini flowers with ricotta and lemon, local honey
Tempura of zucchini flowers with spanner crab and parsley.
Main
Fish and seafood
Murray Cod with cauliflower puree, peas, broad beans and local samphire
Roasted King Salmon, miso, shimeji mushrooms and stir-fried greens.
Swordfish steak, caramelised fennel, heirloom tomato, fennel
Saltwater Barramundi with summer beets, cauliflower puree and walnut caper salsa
Glacial Toothfish with egg, capers and radish with asparagus and prosciutto
Snapper fillets with king prawns, kipfler potato, capers, lemons and parsley
Goan Curry of king Prawns and fish with coconut rice
Grilled Eastern Rock lobster with Café de Paris butter (POA)
Stir fried garlic prawns with XO and greens
Butter poached eastern Rock lobster, sweet corn, summer tarragon and heirloom tomato.
Lobster, marron, crayfish, crab and scampi available on request.
Meat and Poultry
Roasted Beef fillet, sauté potato, grilled portobello mushrooms veal reduction and Milawa mustard
*steak choices are outlined below.
Steak options include Wagyu Rump Cap 9+, Fillet, Scotch fillet, Rib eye and Sirloin. Either Grain or Grass fed.
Slow roasted salt bush lamb shoulder with rosemary potatoes, rocket and tomato salad, salsa salmoriglio
Roasted corn-fed chicken, pumpkin, fetta, endive, chicken jus
BBQ duck breast with grilled onions, rocket, green olives, aged balsamic, jus
Lightly smoked duck breast, yakatori glaze, puffed wild rice and edamame.
Desserts
Classic crème brulee with seasonal fruit.
Berry and almond tartlet, vanilla cream
Salted caramel, dark chocolate torte, chocolate mousse, chocolate soil
Crushed pavlova, passionfruit, banana, strawberry, whipped cream
Coconut panna cotta with poached winter fruits
Red rice pudding, sago and banana
Tiramisu with espresso and chocolate
Apple tartine with vanilla ice cream
Sable of rhubarb and vanilla
Classic Lemon Tart with crème fraiche
Western Classics
Twice cooked goats’ cheese souffle with bitter green salad
Fillet of Beef, Paris mash, sauté mushrooms, mustard and pepper sauce
Bouillabaisse with saffron rouille
Chicken Ballotine with sweet corn sauce and mushrooms.
Vitello Tonnato: Poached Veal tenderloin with local tuna, mayonnaise, capers and chives.
Duck liver parfait with madeira jelly and cornichons
Country Terrine, Pate de campagne with mustard and cornichons
Eastern
Pickled fennel, kingfish, rice wine and mirin dressing
Chicken and prawn dumplings with black vinegar sauce
Ramen with egg and noodle
White cut chicken, ginger and shallot dressing, sesame
Congee with pork or crab
Pork belly bao
Steamed prawn gow gee with Vietnamese dipping sauce
Vegan/vegetarian
Chickpea and zucchini salad with fried chickpea fritters, almond and cashew dressing.
Salt and pepper tofu with ginger and chives
Ma Pla Tofu with sautéed greens
Vegan San Choy bau, tofu and spring onion, cashew dressing.
Crisp Rice cake, mushrooms and quick kimchi
Celeriac and smoked potato soup with sunflowers and onions
Cauliflower, miso, vegan mayo with sesame, stir fried soybean and broccoli
Black rice and coconut pudding, banana and tapioca.
Udon noodles with soy and dashi, seaweed
Spinach, shitake and tofu dumpling
Vegan massaman curry with potato and coconut rice
Okra and chickpea stew with quinoa
Smoked black beans with cauliflower rice and avocado salsa
Cauliflower “steaks” with seasonal vegetables and cashew mayonnaise
Easy vegan orange cake with coconut
Banana and quinoa muffins
Sample Degustation $275 per head (plus GST)
First Course
Tartare of local tuna, eschalot, basil and green olive.
Second course
Butter poached eastern Rock lobster, sweet corn, summer tarragon and heirloom tomato.
Third Course.
Lightly smoked duck breast, yakatori glaze, puffed rice and edamame.
Fourth course
Wagyu rump cap, fondant potato, summer greens, veal reduction and Miliwa mustard
Dessert
Salted caramel, dark chocolate torte, chocolate mousse, chocolate soil
