Entrée
Volaille, Chicken Breast, Mushrooms, Beetroot, Sage Beurre Blanc
Ash Grilled Duck, Organic Prunes Softened In Banyuls, Burnt Apple, Canelé, Chestnuts
Chef Pete has curated this menu from his wealth of experience living and working with premium Australian produce. The listed menu price of $120pp is based on 3-courses for 6-9 guests.
Volaille, Chicken Breast, Mushrooms, Beetroot, Sage Beurre Blanc
Ash Grilled Duck, Organic Prunes Softened In Banyuls, Burnt Apple, Canelé, Chestnuts
Florentine Steak, Seasonal Baby Vegetables, Rosemary Jelly
Slow-cooked Rangers Valley Short Rib, Aged Sirloin, New Season Pears, Shiitake ‘ketchup’, Pickled Nashi, Grilled Ginger
Dark Chocolate Mousse Cups, Seasonal Berries
Honey Pears, Burnt Bread, Pear Butter, Muscovado Sugar, Candied Pear, Lace Biscuit
All menu items are subject to change according to seasonality and availability.
The listed menu price includes:
The listed menu price of $120pp is based on 3 Courses for 6-9 guests.
2-5 Guests
6-14 Guests
14+ Guests
Waitstaff supports the Chef by serving dishes, beverages, and cleaning.
Time Required
Chef Assistants support the Chef with larger bookings.
Our concierge team will advise you on pricing based on your chosen menu.
Our private Chefs curate menus that utilise residential kitchen equipment and your tableware such as:
In some cases, our private Chefs may bring their cookware as a preference or backup.
Your concierge will advise what's required for your booking and assist you if additional supplies are required.
Our private Chefs can cater to most dietary requirements.
Dietary Requirement Identification
Do you still have some questions?
Email: concierge@intertain.com.au
Call: 1300 893 777
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Our concierge team will respond to your enquiry as soon as possible.