David Lee Chef
David Lee Chef
Professional Chef : Consultant : Writer
Panna Cotta with Cherry Jelly

Panna Cotta with Cherry Jelly

 Private & Personal Chef Menus

All my menus are produce driven and on client demand. All dishes are hand made from the best quality produce that the market has on offer. This commitment to produce offers menus and dishes of superior taste and enjoyment.  

Sydney Private Chef

More information about menus, private events and chef hire can be found on my new chef platform Sydney Private Chef. See the link below.

SydneyPrivateChef.com.au

From casual family style lunch or dinner with combinations of plated food and shared sides to sit down plated menus, canapes, or even speciality dishes such as boubabaisse, paella, or even a BBQ with handmade burgers, the choice is yours.

The menus below are just a guide, mix and match and let me put together the menu you want for your own special occasion.

Pricing guide (all pricing are worked out on a per person rate inc GST)

Pricing is dependant on dish choice, for higher cost items an extra cost will be charged.  

2 course $100

3 course $120

4 course $160

5 course $180

Specality dishes and events POA

For personal chef services, special events and more complex requirements I charge an hour rate of $110 per hour plus GST.  Food is then invoiced separately.

The menus below can be changed and altered dependant on clients needs, availability and seasonality.

Grilled Fremantle Octopus with salsa verde

 

From the sea

Australia is blessed with great seafood.I love to pair beautiful fresh seasonal seafood with in season vegetables and herbs.  Seafood lends itself to so many different preparations and styles, from fresh grilled fish with a beautiful salsa to hearty soups, just opened oysters with a great cabernet vinegar or steamed mussels with Asian inspired flavours.  The dishes listed below are some that have been enjoyed by clients.  Using the fresh what is fresh and seasonal.

ENTREE

Seared scallops, Miso, radish, sprouts.

Tuna, Tempura, Nori, Soy.

Prawns, lemon, risotto, zucchini flower, saffron.

Pan fried local Squid,  stone ground polenta, white wine, garlic and parsley.

Spanner Crab, wonton, crab broth, coriander and chilli.

Snapper soup, fennel, tomato, roulle.

Just opened oysters with eshallot and aged vinegar

MAIN

Roasted Trevella, corn, tarragon, tomato.

Salmon, scallop, broad bean, Ravilo

Tuna, green olive, white anchovy, green beans, rocket

Brodetto di pesce: Squid, clam, prawn, tomato saffron broth, fregula.

Snapper fillet, garlic butter, truffle and lobster. (add $50)

Roasted Mulloway with egg and anchovy salsa.

FROM THE FARM

Slow roasted milk fed lamb, tarragon, potato

Cape grim rib eye, pepper, wild mushroom, spinach and chestnut gratin

Golden broth, veal tortellini, baby carrot and onions

Grilled Quail, balsamic, oil and bitter salad greens

Grilled lamb with artichokes and beets

 

From magical garden settings in France and Italy to inside the family home my food philosophy is all ways the same.  The best quality produce cooked to perfection.  Enjoy the gallery below.