Private Chef Dining

Entree

Panfried scallops
Panfried scallops with chorizo
and fresh tomato

Main

Herb crusted rack of lamb 
With a herb and mustard crust served with vegetables and roasted potatoes

Dessert

Baked Kataifi Vanilla bean ice-cream sandwiched between 2 baked disks of kataifi pastry with crushed pistachio toffee and drizzled with a sweet rose water syrup

Cheese

Assorted cheese platter, crackers and fruit

Petit Four

Assorted Belle Fleur chocolates

Entree

Pan-fried King Prawns
On avocado salsa with basil and chilli oil

Main

Basil crusted Salmon fillet
On a bed of roasted kipfler potatoes and rocket salad

Dessert

Coconut Panna cotta
Served with toasted coconut and pineapple
in Pedro Ximenez Sherry

Cheese

Assorted cheese platter, crackers and fruit

Petit Four

Assorted macaroons

Entree

Antipasto Platter
Including Prosciutto di Parma,
mild cacciatore, sautéed mushrooms, chargrilled vegetables, oven roasted Roma tomatoes, olives and crusty bread

 Rocket and Prosciutto salad
Prosciutto di Parma served with
a rocket and pear salad

 Pan-fried King Prawns
On avocado salsa with basil and chilli oil 

Mezze platter
Assorted dips, olives, pickles
and Lebanese bread

Crumbed Haloumi & Guacamole Salad
Crumbed & fried haloumi on
rocket and guacamole

Eggplant, oven roasted Tomato
and Goat’s Cheese stack
Crumbed pan-fried eggplant stacked with oven roasted Roma tomatoes,
goats cheese and salsa Verde

King fish Sashimi
with fresh jalapeño and miso dressing

 Panfried Scallops
Panfried scallops served with
chorizo and fresh tomato

Main

Pan-fried Chicken Breast
with a Pesto stuffing
Served with mashed potato, glazed carrots
and corn on the cob 

Pan-seared Ocean Trout
Served on a bed of creamy mash
potato, sautéed baby spinach drizzled
with salsa verde 

Baked Atlantic Salmon
With a herb crust crust served
on a bed of shaved fennel,
tomato and orange segments 

Moroccan Style BBQ Lamb
Marinated and BBQ Lamb loin
served with couscous, roasted vegetables
& drizzled with garlic and mint yoghurt 

BBQ Whole Beef Sirloin
Marinated in red wine, garlic
and fresh oregano, sliced thin
and served with roasted potatoes
and spinach salad
(Minimum 6 people) 

Herb-crusted Rack of Lamb
With a herb and mustard
crust served with roasted vegetables
and potatoes

Roast Pork Loin
Rubbed with chilli and crushed
fennel seeds served with roasted seasonal
vegetables and apple sauce
(Minimum 6 people)

Dessert

Classic Tiramisu 

Baked Kataifi
Vanilla bean ice-cream sandwiched
between 2 baked disks of kataifi pastry
with crushed pistachio toffee and
drizzled with a sweet rose water syrup 

Coconut Panna cotta
Served with toasted coconut and pineapple

Individual pavlova
with seasonal fruit

Salted caramel and chocolate tart
Served with vanilla ice-cream

Macerated seasonal fruit 
Served with raspberry sorbet

To Finish

Petit four

Chocolate dipped strawberries
Belle Fleur chocolates
Assorted macaroons

Optional extra….
Cheese platter 
Including assorted soft and hard
cheeses fruit and crackers