Chef Roberto
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Romantic Dinner

Home-made food is the best gift you can give to your loved once, make it a unique gift with one of ours menus or a special one just for you with the luxury of a personal Chef at your disposal.

Party

Celebrate like a star , focus on your guests while we take care of everything else.

Pricing

2-4 ppl A$200.00 pp
4-6 ppl A$170.00 pp
6-10 ppl A$150.00 pp
10-20 ppl A$120.00 pp

Canape min. 10ppl from A$30.00 pp

  • Starter:

    -Selection of hand made bread

    -Parmesan tacos with tuna tartare

    -Cod fish croquettes

    Entrée:

    -Fish Mosaic, hand cut king fish tuna and salmon marinated and served with tomato pearl. Zucchini dust and citrus infused oil

    -Bouillabaisse 2.0, chives and fennel steamed claims, chili infuse mussels, grilled scampi and prawns, soft steamed red mullet all served with a clarified fish broth with turned vegetables

    Main:

    -Twice cooked Octopus, tenderize octopus tentacle, grilled and served over rocket and almond pesto with gazpacho pearl and potato rosti

    -Hand made Scialatielli pasta, served with Moreton bay bugs in a creamy bisque sauce

    Dessert:

    -Lemon Crème Brûlée served with bourne meringue with dry freeze strawberries and yuzu gel

  • Starter:

    -Selection of hand made bread

    -Beetroot chips, celeriac mousse and chives

    Entrée:

    -Cauliflower cake, peas purée macadamia nut and pickled red radish

    -Couscous disk topped with beetroot mouse, balsamic berries, caramelized cocktail onion and target beetroot chips

    Main course:

    -Hand made kale ravioli filled with roasted onion, mushrooms and pine nut, served with a carrot sauce and parsnips purée

    -Soft boiled artichokes hart wrapped with cabbage, served over celeriac purée crispy parsnips ands Jerusalem Artichokes

    Dessert:

    -“Not a cheese cake” almond biscuit, coconut milk mouse, chocolate foam and Cointreau poached pear

  • Starters:

    -Selection of hand made bread

    -Veggies pakora with mint and cucumber yogurt dip

    -Smoked Salmon blinis with avocado mouse, cream cheese

    Entrée:

    -Sword fish Ceviche, grilled orange segment, fermented chili oil, pickle fennel

    -Seared Wagyu Eye fillet shiitake mushrooms broth, chili oil and oyster mushrooms

    Main course:

    -John Dory fillet pen roasted, clarified tomato consommé butter infused zucchini flower, samphire and saffron tuile

    -Veal roulade, thin sliced veal filled with mortadella, triple cream Brie, and mushrooms wrapped in pancetta served with spinach purée salt roasted celeriac and red wine jus

    Dessert:

    -White chocolate Fondant with berries hart, raspberry foam and dark chocolate dust

  • Multigrain crispy bread with avocado mouse and crispy prosciutto

    Cherry tomato filled with stracciatella cheese and basil (gf)

    Smoked salmon modi (gf)

    Voul-au-van with mushrooms and bacon béchamel

    Octopus Salad with cannellini beans, potato and celery

    Mini chicken tacos

    Meatballs on a spoon with Parmesan tuile

    Beef tartare with poached quail egg and pickled truffle

    Eggplant disc with mozzarella cheese and tomato relish

    Cocktail prawns in waffle cone

    Veggies soufflé

    Grilled polenta with blue cheese and pancetta

    Pork and lamb mince with lime, chilli and coriander served on baby cos leaf

    Kebab cheese platers

  • Fill up the enquire form below, and chef Roberto will personalize the menu with you