Menus 2024

SYDNEY PRIVATE CHEF/THE PLANTBASED CHEF

www.sydneyprivatechef.com.au  sydneyprivatechef@icloud.com  www.theplantbasedchef.com.au  daveleechef@me.com

Mob: 0418405920

Menu Sydney Private Chef 2020: Winter Menus

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 Classics

Twice cooked goats’ cheese souffle with bitter green salad

Duck Confit, Puy lentils, celeriac and speck

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.

Pork sausages with mash and onions

Duck liver parfait with madeira jelly and cornichons

Country Terrine

Pot au Feu

Western

Share

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

Salmon, avocado, rice wine vinegar and prawn crisp

Sydney Rock Oysters with mignonette

Pasta and pasta sauces

Pappardelle with duck ragu, green olives and parmesan.

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

or with gorgonzola and walnuts

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

Risotto of chestnuts, mushrooms and radicchio

Soup

Celeriac, leek and potato soup with your choice of topping

Winter vegetable minestrone with crouton

Duck broth with shitake and dumplings

Chicken noodle soup

Celeriac and smoked potato soup with sunflowers and onions 

Entrée

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

Split and grilled King Prawns with salsa salmoriglio and grilled lemon and radicchio

Buratta, 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, romaine lettuce, tomato and cucumbers, lemon “ranch” dressing.

Fremantle Octopus with fennel, cherry tomatoes and pea shoots 

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

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



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

Barramundi with summer beets, warrigal greens and walnut salsa

Hiramasa Kingfish, egg, capers and radish with asparagus and prosciutto

Snapper fillets with king prawns, capers, lemons and parsley

Goan Curry of king Prawns and fish with coconut rice

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

Meat and Poultry 

Cape grim rib eye, pepper, mushroom sauce, sauté potato, veal reduction. (fresh Australian truffle + $25) *steak choices are outlined below.

• Steak options include Wagyu Rump Cap 9+, Fillet, Scotch fillet and Sirloin. Either Grain or Grass fed.

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

Roasted corn-fed chicken, pumpkin, fetta, endive, chicken jus

BBQ duck breast with grilled onions, cimi di rapa, green olives, aged balsamic, jus

Braised Beef Cheeks with carrots and onions

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

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

Home Delivery/Pickup:

Although many of the dishes above can be made into take away versions please check out the dishes below as well.

Chunky steak Pies/Chicken Pie

Beef in red wine with mushrooms and onions

Chicken Cacciatore

Green Curry of chicken or seafood with coconut rice

Beef Massaman curry with coconut rice

Beef Lasagna

Duck confit with speck and lentils

Veal/Chicken Parmigiana

Slow roasted Porchetta with fried cabbage.

Plant based menu.

Lentil and sweet potato lasagna

Vegan fajita with rice and beans

Vegan mushroom and chickpea shepherd’s pie

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

Truffle Menu Winter 2020

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 omelette 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