Sydney Private Chefs Winter Degustation Menu June 2024

Degustation Menu winter 2024

$295 pp +GST

Beef with truffle and farro

Introducing Our New Degustation Menu: A Fusion of Freshness and Flavor

We're thrilled to unveil our revamped degustation menu, designed to celebrate the finest seasonal produce, with a special focus on our exceptional seafood. This menu infuses a delightful twist of Asian flavors, all while maintaining the integrity of classic French culinary techniques.

Highlights include our Zuppa de Pesce, now with a subtle hint of chili to tantalize your taste buds. For those who prefer alternatives to seafood, we offer delectable options such as our lightly smoked duck with pine nuts and currants, or a rich mushroom and truffle soup.

We are dedicated to crafting a dining experience that perfectly suits your preferences. Feel free to collaborate with us to customize your menu and ensure a memorable meal for you and your guests.

Kingfish and ponzu

Bread Service: Our sour dough with butters, oil and vinegar

First Course

Kingfish, ponzu, yuzu kosho and salmon caviar ( add N25 Osetra or Kaluga POA)

Second Course

King Prawn and squid “zuppa de pesce” with barley and persilade

Third Course

Panfried Toothfish, miso and roasted lemon salsa, corriander.

Fourth Course

Roasted Wagyu rump cap 9+, pomme puree, sautéed mushrooms and faro, truffle sauce and horseradish

Dessert

Hot Chocolate fondant, vanilla bean ice cream, milk choclate sauce

Tooth Fish with Miso

chef, food, foodblog, foodphotography, privatechef, sydney, sydneychef, sydneyeats, sydneyprivatechef, degustation, menudavid leeSydney Private Chef foodblogger, foodphotography, foodtraveller, frenchfood, foodie, foodblog, foodpics, foodies, food, foodieblog, chef, goodfood, menu, degustation, sydneychef