Spring & Summer 2024/2025

Our menus are meant only as a guide.

The dishes below represent many years of working closely with clients to create memorable experiences and great dishes. There may seem a considerable choice, but we are happy to work though this with you to create something special.

Selections are based on 3 courses per person and averaging $150 pp to $175 plus GST.

Pricing is dependent on menu selection and numbers.

Although we try and meet your exact tastes and dietary need sometimes you may need some ideas. Below are dishes that we have cooked for past clients. In no way are we limited by the ideas below, use them as a guide.

French Classics

The French Classics are all about dishes that I have cooked over many years in the kitchen, many of these dishes have a special place in my heart.

Early in my career I was lucky enough to work in a kitchen that was lead by a Chef trained by the great Paul Bocuse. The memories, dishes and training that I enjoyed are represented below.

Entree

Twice cooked goats’ cheese souffle with walnuts & bitter green salad

Steak Tartare, eschalot, capers, egg, crouton

Duck liver parfait with madeira jelly and cornichons

Country Terrine, Pate de Campagne with traditional garnish of cornichons, pickles and sour dough

Grilled scallops with celeraic remoulade, roasted garlic and anchovy

Main

Fillet of Beef with Café de Paris butter, sauté mushrooms, and pepper sauce

Bouillabaisse of fresh local seafood with baguette and saffron rouille

Chicken Ballotine with, sweet corn sauce and confit tomatoes.

Steak Frites, mustard, green salad.

Grilled Duck breast, bitter leaves and walnut dressing.

Beef Wellington, spinach and jus

Dessert

Crème brulee with raspberries

Lemon tart with crème fraiche

Chocolate and hazelnut parfait with summer strawberries .

Eastern Classics 

These are some our our favourite Asian inspired dishes from many years eating and cooking in Asian and Sysney. 

Hiramasa kingfish, pickled fennel, rice wine and mirin dressing

Chicken and prawn dumplings with black vinegar sauce

Sticky Pork Belly, rice, coriander, and shallot

Steamed Dumplings with Prawn and Chive, black vinegar, and soy dipping sauce

Chinese Roast Duck, garlic chive and plum sauce

Crispy Skin Chicken with Ginger and Shallot Sauce.

Stir-Fried Asian Greens with Garlic

Vegetable fried rice as a side

Grilled Wagyu rump cap +9 with black bean, soy and sesame.

Szechuan spiced Bean Curd with fried chilli and shallots

White cut chicken, ginger and shallot dressing, sesame

A la Carte
To Begin

Raw (small plates)

these are also great for Canapes and Share Plates

 Kingfish, ponzu and soy, fresh wasabi

Tartare tuna, green olive, basil and eschalot

Hiramasa Kingfish with kosho and chilli ponzu

Wagyu Steak Tartare, eschalot, capers, egg, crouton.

Crudo of veal with parmesan and rocket

Atlantic salmon tartare, Japanese flavours, pickled ginger, avocado

Crudo of South Australian Kingfish, orange, rosemary, and lemon

or with Coconut, coriander, and lime.

Snapper, avocado, rice wine vinegar, sesame, and crisps

Freshly opened Sydney Rock Oysters with aged cabernet vinegar and lemon

Our oysters are seasonal, we also offer Pacific Oysters

Pasta 

Spaghetti with prawns, tomato, chilli, garlic,

Ricotta and spinach gnocchi with sage

Penne with ricotta, lemon, zucchini and parmesan, ricotta salata

Classic Carbonara, egg, guanciale, pecorino, bucatini

Potato gnocchi with sage, grana Padano, brown butter and sage

Angel hair pasta with crab, chilli, garlic and lemon pangrattato.

 Pork and fennel sausage ragu with rigatoni and Pecorino Romano

Chicken and ricotta ravioli, chicken broth, spring greens.  

Pumpkin and sage ravioli with brown butter and mustard fruits.

Spanner crab cannelloni with tomato sugo, crab sauce and buffalo mozzarella

Cannelloni of ricotta, leek and eggplant with buffalo mozzarella and parmesan.

Risotto of spanner crab, saffron and peas with brown butter crumbs

Soup

You can add a little luxury to our soups with the addition of some delicious meat or seafood

Zucchini and Parmesan soup (add crab)

Chicken and Anise broth with shitake, dumplings, and poached chicken

Summer tomato soup with ricotta dumplings

Spring pea and mint soup

Entrée

Asparagus, spring salsa, parmesan and egg

Mussels with tomato, chilli and lemon grass.

Mussels with white wine, parsley and garlic.

Grilled Quail with pine nuts, currants and lardo

Tempura of Tuna with nori, wasabi and soy.

Deep fried Zucchini flowers with ricotta and lemon, local honey

Tempura of zucchini flowers with spanner crab and parsley.

Potato gnocchi with brown butter, sage and parmesan.

Chicken and ricotta ravioli, chicken broth, spring greens. 

Pumpkin and sage ravioli with brown butter and mustard fruits.

Spanner crab cannelloni with tomato sugo, and buffalo mozzarella

Vitello Tonnato: Poached Veal tenderloin with local tuna, mayonnaise, capers, and chives.

Cannelloni of ricotta, leek and eggplant with buffalo mozzarella and parmesan.

Poached Balmain Bugs with watercress and pear, champagne vinaigrette.

Queensland Scallops with celeriac rémoulade, cress and radish salad

Grilled scallops the shell with tomato and green olive salsa, herb salad

Summer Prawn cocktail, lettuce and yuzu mayonnaise

Grilled King Prawns, marinated fennel, salsa rossa and grilled lemon and radicchio

Carpaccio of Cape Grim Eye fillet, parmesan, rocket, olive oil and aged balsamic

Burrata, heirloom tomato, radicchio, homemade pesto, basil with grilled sour dough

House marinated Atlantic salmon with tomato, cucumber, and dill salsa, picked beetroot and fennel.

Wagyu bresaola, roasted beets, rocket, Brillat savarin, parmesan, rocket, olive oil and aged balsamic

Seared yellowfin tuna, eggplant, capers and parsley and almonds

Salad of Hens’ egg and Truffle, French radish with mature goats’ cheese from Holy Goat 

Main Course 

Fish and seafood

Our fish supplies can vary depending on the season, we can always check the market for wild caught species such as Whiting, Blue Eye, Tuna, Harpuka, Garfish.

Herb crusted Blue eye, white wine nage, baby vegetables.

(a classic French dish I learnt in France)

Snapper and King prawns with brodetto di pesce

Miso glazed Tooth fish, pickles, dashi, miso.

Pan Barramundi with fried Asian mushrooms, stir fried greens and soy miso reduction

Roasted John Dory with petit pois, asparagus and zucchini flowers, lemon cream.

Glacial Toothfish with egg, capers and radish with asparagus and prosciutto

Tuna steaks with potato, caper salsa and green beans.

Roasted Salmon, cauliflower puree, crushed peas, and zucchini

Crisp skinned Barramundi, sugar snap and green bean salad, heirloom tomato, white anchovies, and rocket, aged balsamic

Grilled Snapper fillets with king prawns, kipfler potato salad, capers, lemons, and parsley

Crisp skin barramundi with pea puree, snap peas, snow peas and salsa verde

Lobster, marron, crayfish, crab and scampi available on request and charged at market price.

Grilled Marron with lemon myrtle, tomato and olive, lemon dressing

Split and grilled local lobster with chilli, garlic and lemon

Meat and Poultry

Our Steaks are sourced from the best farmers and butchers.  Our favourite cuts are listed below:  These are some of our customers favourites, but we are happy to source and serve yours.  

Tajima Wagyu Rump Cap 9+ or Fillet MB+4, skirt and flat iron

Little Joes Scotch fillet, Sirloin, or Rib eye, skirt and flat iron

Pinnacle or Grange Fillet

Either Grain or Grass fed.

We like to served our steaks with 

Potato Gratin, potato fondant or pommes Pont Neuf (Thick hand cut chips)

sauce soubise, café de Paris butter.

Mustard or Horseradish

Grilled mushrooms, Sauteed seasonal greens.

Classic demi glace, pepper or red wine sauce.

Roasted Lamb Racks, potato fondant, pea puree, lamb jus

BBQ lamb loins with soft polenta, buckwheat, charred broccolini and fresh mint salsa 

Slow roasted salt bush lamb shoulder with rosemary potatoes and cavolo nero and salsa salmoriglio  

Lemon roasted free range chicken, green beans, asparagus, speck, garlic butter and chicken jus

Roasted corn-fed chicken, pumpkin gnocchi, mushrooms, fetta, endive, chicken jus

BBQ duck breast with grilled onions, rocket, green olives, aged balsamic, jus

Grilled Pork fillet, potato’s, carrots and roasted garlic, charred corn.

Slow roasted Porchetta, sage and rosemary, mustard fruits and potato

Dessert

Chocolate and hazelnut parfait with berries.

Panna Cotta, with winter fruit 

Vacherin of raspberry and vanilla with pistachio ice cream

Chocolate peanut crunch bar with glazed cream and peanut butter crumble.

Classic crème brulee with raspberries and ginger snaps

Blue Berry and almond tartlet, vanilla cream

Salted caramel, dark chocolate torte, chocolate mousse, chocolate soil

Crushed pavlova, passionfruit, banana, strawberry, whipped cream

Sweet coconut rice, sago and banana, coconut ice cream

Tiramisu with espresso and chocolate

Apple tartine with vanilla ice cream

Classic Lemon Tart with crème fraiche