Summer Menus 2023

SYDNEY PRIVATE CHEF

Spring Summer 2022/23

This menu is meant only as a guide.

Selections are based on 3 courses per person and averaging $175 pp plus GST.

Pricing is dependant on menu selection.

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.

FOR THE TABLE

House made Ciabatta and Sour Dough with cultured butter, truffle butter  or local olive oil and balsamic.  

Western Classics: France

Steak Tartare, eschalot, capers, egg, crouton.

Twice cooked goats’ cheese souffle with walnuts & bitter green salad

Duck Confit, Puy lentils, celeriac and speck

Fillet of Beef, Paris mash, sauté mushrooms, mustard and pepper sauce

Bouillabaisse of fresh local seafood with baguette and saffron rouille

Chicken Ballotine with Paris Mash, sweet corn sauce and mushrooms.

Home Made Pork sausages with mash and onion and stout gravy

Duck liver parfait with madeira jelly and cornichons

Country Terrine ; Pate de Campagne with traditional garnish

Pot au Feu of pork and duck

Western Classics: Italy

Vitello Tonnato: Poached Veal tenderloin with local tuna, mayonnaise, capers, and chives.

Brodetto de pescae with snapper, prawns and saffron

Canapes

Oysters with lemon and vinegar

Grilled scallops the shell with green olive salsa

Truffled chicken on brioche

Zucchini flower, ricotta, and honey

Lamb and pine nut meatballs, tomato, and pecorino

Sushi and sashimi

Rice paper rolls with tofu and Asian slaw

Rice paper roll with chicken or Pork, Asian Slaw

Cauliflower bhaji with tomato pickle and coconut yogurt

Soba noodle salad, sesame and spinach with tofu or chicken

Lamb kofta with spicey tomato relish and macadamia dukkha v gf df

Thai fish cakes, spicy chilli jam gf df

Beef or chicken satay skewers, satay sauce, herb salad

Wagyu slider, our pickles, American cheese, tomato relish

Fried Korean chicken slider

Peking duck pancakes with hoisin sauce

BBQ King prawns, garlic, chilli, and grilled lemon dressing.

Grilled Cuban sandwiches, pork, pickles, mustard, cheese

Croquette Monsieur with smoked ham and Swiss

Vietnamese chicken wraps, nam jim sauce

Tempura Prawns, yuzu mayo

Fish and chip cups, tartare sauce.

Vegan Banh Mi (can be vegan)

Cauliflower bhaji with tomato pickle and coconut yogurt v gf

Soba noodle salad, sesame and spinach with tofu or chicken

Arancini of sweet corn and basil with romesco sauce

Noodle Boxes of Tofu pork, prawn, beef or chicken

Pad Thai, Sichuan, Black bean, Singapore with Rice, or noodle.

Can be GF, DF, V

Dessert Canapes available on request selection based on our dessert menu

Share

Salumi, crudites and fine cheese with olives, peppers with balsamic, eggplant with capers and lemon, pickled onions. 

French Charcuterie of pate de campagne, duck or chicken liver parfait, saucisson de Lyon or saucisson sec, madeira jelly, cornichon, mustard, and baguette

Sushi and sashimi plates with pickled ginger and wasabi

Salmon, tuna, scallop, prawn, kingfish and snapper, Uni all available on request

Selection of artisanal cheese from Australia and the World with quince, lavosh and crackers.

Cheeses vary on season.

Raw

Tartare tuna, black olive, basil and eschalot

Wagyu Steak Tartare, eschalot, capers, egg, crouton.

Atlantic salmon tartare, Japanese flavours, pickled ginger, avocado

Crudo of South Australian Kingfish, orange, rosemary, and lemon

or with Coconut, coriander, and lime.

Snapper, avocado, rice wine vinegar, sesame, and crisps

Freshly opened Sydney Rock Oysters with aged cabernet vinegar and lemon

Our oysters are seasonal, we also offer Pacific Oysters

Pasta

Potato gnocchi with sage, grana Padano, brown butter, and sage

or with gorgonzola and walnuts

Fabarini spaghetti with prawns, chilli, garlic, and lemon pangrattato.

Spaghetti of spring peas, ricotta, and lemon.

Angel Hair pasta of crab, chilli and garlic.  

Cacciatore ragu with gnocchi Sardi and Pecorino Romano

Soup

Spring pea and mint soup with brioche crotons, ricotta, and chive

Summer vegetable minestrone with parmesan and croutons.

Chicken and Anise broth with shitake, dumplings and poached chicken

Zucchini, basil and parmesan

Entrée

Poached Balmain Bugs with watercress and pear, champagne vinaigrette.

Queensland Scallops with celeriac rémoulade, cress and radish salad.

Carpaccio of Cape Grim Eye fillet, parmesan, rocket, olive oil and aged balsamic

Grilled scallops the shell with green olive salsa (6 piece)

Summer Prawn cocktail, lettuce and yuzu mayonnaise

Grilled King Prawns with radicchio, heirloom tomato, salsa rossa and grilled lemon dressing

Burrata, heirloom tomato, homemade pesto with grilled sour dough

Risotto of spanner crab, saffron and peas with brown butter crumbs

House marinated Atlantic salmon with tomato, cucumber, and dill salsa 

Salad of spanner crab, marinated fennel, witlof, kipfler potato, mustard dressing.

Pan fried scampi with cauliflower puree, lemon myrtle crumbs, pine nuts and pepitas, baby herbs.

Poached Egg, 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

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.

Crudo of local Tuna, green olive, basil, eschalot, native finger lime

Cannelloni of spanner crab, leek fondue, salmon roe.  (reheated by guest)

Pate Campagne of bungalow pork, cornichon, crute and Milawa mustard dressing

Poached Skull Island prawns, witlof and lemon myrtle Marie rose sauce

Panna cotta of Jerusalem artichoke, poached marron and gribiche

Tartlet of chard and fontina with watercress and either holy goat or brillat savarin

Main Course

Fish and seafood

Pan Fried Murray Cod with fried Asian mushrooms, stir fried greens and soy miso reduction

Glacial Toothfish with egg, capers and radish with asparagus and prosciutto

Pan Fried Murray Cod with zucchini salad, roasted creamed corn.

Roasted Salmon, cauliflower puree, crushed peas, and zucchini

Crisp skinned Barramundi, sugar snap and green bean salad, heirloom tomato, white anchovies, and rocket, aged balsamic

Grilled Snapper fillets with king prawns, kipfler potato salad, capers, lemons, and parsley

Green Curry of King Prawns and fish with coconut rice and Asian greens

Lobster, marron, crayfish, crab and scampi available on request.

Grilled Marron with lemon myrtle, tomato and olive, lemon dressing

Split and grilled local lobster with chilli, garlic and lemon

Meat and Poultry

 

Our Steaks

  Wagyu Rump Cap 9+, Fillet, Scotch fillet and Sirloin.

Either Grain or Grass fed.

served with

Potato Gratin or potato fondant,

spinach puree or sauce soubise

Grilled mushrooms and greens

and demi glace, mustard dressing

Cape grim rib eye, pepper, mushroom sauce, sauté potato, veal reduction, mustard.

Roasted Lamb Racks, potato fondant, pea puree, lamb jus

Slow roasted salt bush lamb shoulder with rosemary potatoes and cavolo nero and salsa salmoriglio

Roasted corn-fed chicken, broad beans, asparagus, speck, garlic butter and chicken jus

BBQ duck breast with grilled onions, rocket, green olives, aged balsamic, jus

Slow roasted Porchetta, sage and rosemary, mustard fruits and potato

Grilled Pork fillet, potato’s, carrots and roasted garlic, charred corn.

Dessert

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

Black rice and coconut pudding, banana, sago and fresh mango

Tiramisu with espresso and chocolate

Apple tartine with vanilla ice cream

Sable of rhubarb and vanilla

Classic Lemon Tart with crème fraiche

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