David Lee Chef
David Lee Chef
Professional Chef : Consultant : Writer

Winter Menus 2019

Beef fillet, brisket, soy and sesame.

Beef fillet, brisket, soy and sesame.

 

The new winter menus for 2019 are now up and running at Sydney Private Chef. We are offering a variety of different options including a new caviar menu and the always popular truffle menu with fresh black truffles sourced Australia wide. The truffle menu is shown below the rest can be found at the Sydney Private Chef website at https://www.sydneyprivatechef.com.au/winter-menus-2019

 

Truffle Menu Winter 2019

 

Choice of 3 or more courses POA

Truffle is priced per gram and dependent on grade and point of origin.

 

Course 1

Grilled brioche, Emmental, black truffle and mustard “Pullman” sandwiches.

Or

Free range egg omelet with black truffle.

Course 2 

Potato, leek and celeriac soup, sauté mushrooms, hazelnut crumbs, fresh black truffle.

 

Course 3 

Risotto of Acquerello carnaroli rice, radicchio, mushroom and truffle and parmesan.

Or

Hand cut egg tagliatelle with fontina, parmesan and black truffle.

Course 4

Free range chicken “sous vide” stuffed with truffle butter, lentils Puy, pumpkin and a sauté of rainbow chard. 

Or

Local Partridge, soft polenta, roasted garlic, spinach and prosciutto with fresh black truffle 

Course 5

Fillet of beef, sauté potato, chestnut and cavolo nero, truffle jus and shaved black truffle.

 

Dessert on request

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