Private Chef Menu
Browse our traditional menus or let us
create something new for you.
Moroccan Whole Roasted Chicken, Red Wine Jus with Roasted Vegetables.
Pan Fried Barramundi with Mediterranean Sauce and Greens Vegetable Sauté.
Cavatelli Pasta with Lamb Ragu, Shaved Pecorino cheese and Mint Gremolata.
Hand Made Spaghetti with Crab, Zucchine, White Wine Butter Sauce and Lemon.
Eggplant Involtini with Ricotta Pesto Mousse.
Mushroom Arancini with Truffle Mayo.
Beef and Pork Meatballs with Passata and shaved Parmesan.
Grilled Octopus with Nduja pesto, Potato, Tomato salsa and Salsa verde dressing.
King Prawns Cutlets and Chorizo skewers with Chermola sauce and Dukka.
Burrata with Tapenade Olives, Heirlooms Tomato, Basil Pesto, Lemon breadcrumb and Sherry Vinegar Dressing.
Baked Potatoes Loaded – Topped with cheddar cheese, crispy bacon bits, and a dollop of sour cream.
Pilaf Rice – Fragrant, buttery rice with a hint of spice.
Potato Baked – Fluffy and golden, served hot from the oven.
Baked Mac & Cheese – Classic baked pasta with a creamy cheddar sauce and a golden crust.
Roasted Mixed Vegetables – A colorful blend of seasonal veggies with a touch of smoky seasoning.
Jalapeno, filled with Chipolata, Smoked Cheddar Wrapped in Bacon.
Grilled Corn on the Cob – Charred to perfection, brushed with butter for that irresistible smoky sweetness.
Hearty potatoes in a creamy dressing with fresh herbs, Mustard seeds, Red Onion, Shallots, Dill.
Smoked Paprika Potato Wedges – Golden wedges dusted with smoked paprika, served with chipotle mayo.
A creamy mayo-based coleslaw with a refreshing crunch.
Baked Camembert Cheese with Figs and Honey Pistachio crumb.
Potato Baked – Fluffy and golden, served hot from the oven.
New Orleans Chicken Wings – Crispy and flavorful wings coated with a spicy Southern glaze.
BBQ Moreton Bay Bugs with Salmoriglio Dressing.
Beef and Pork meatball with Passata and Shaved Parmesan.
Beef Carpaccio with Rocket Salad, Shaved Parmesan, Cherry Tomato and Truffle balsamic dressing.
Beef Tartare with Condiments and Croutons, Egg Yolk and Cognac Sauce.
Burrata with Tapenade Olives, Heirlooms Tomato, Basil Pesto, Lemon breadcrumb and Sherry Vinegar Dressing.
Capunti Pasta with Chunky Beef slaw Cooked Ragu.