CHEFIN packages & products

Full course meal table
Modern art-cuisine for business meeting and lunch
Dining Room Lunch
Truffles risotto - famous Italian dish
Gourmet food
Vanilla panna cotta with berry sauce and spring flower
Australian dessert - Pavlova with strawberries

12 Course Degustation

$395.00

Fine Dining 12 Course degustation meal:

Sample a carefully curated range of our chef’s signature dishes in an artful 12-course degustation. This fine-dining experience is the best way to discover each of our chefs’ unique and innovative cooking styles. The degustation will include 12 courses, each specially designed by a private chef based on your tastes & requirements. 

This price is set for a group of a minimum of 4 people and includes courses per person. 

What’s included?

  • 5 entrees
  • 4 mains
  • 3 desserts

If you would like to book for a different number of people, want to include wine pairing, or have any other requirements, please click here to enquire about a bespoke experience. 

Your menu will be fully customised based on your requirements by a Private Chef.


Menu examples

1. Chef Winston’s Modern Japanese example menu: 

  1. Crab mouse
  2. Quail egg, caviar
  3. Signature oysters, green shallots vinegar, finger lime
  4. Soy scallop, rice cracker, pickled apple, avocado, squid ink cracker
  5. Umami salmon, wasabi cream, pickled shallots, sorrel
  6. WA lobster, asparagus, buttermilk, white miso, shiso oil
  7. Hokkaido sea urchin, caviar, puffed rice
  8. Glacier 51 toothfish, smoked tomato, beurre blanc
  9. 1829 wagyu rib eye mushroom, red wine jus
  10. Miso soup, shiitake, tofu, gold
  11. Black Lip Abalone brown butter, caper, citrus
  12. Melon soup, fresh melons, matcha ice cream

2. Chef Sailesh’s Spanish-fusion example menu: 

  1. Chorizo quesadillas (DF, GF)
  2. Kangaroo skewers, burnt honey-roasted rice (DF, GF)
  3. Barramundi taco, avo puree (DF, GF)
  4. Charred octopus, nduja mousse
  5. Blue swimmer crab mac and cheese
  6. Beyond burger slider (VEG)
  7. Buffalo fried cauliflower, ranch dressing (GF, VEG, DF)
  8. Moroccan spiced prawns, pea puree, orange salsa (DF, GF)
  9. Yuzu popcorn chicken, honey mustard aioli (GF)
  10. Teriyaki meatballs, mozzarella sumac, tomato relish (DF)
  11. Olive sourdough, garlic bread, Mari olives
  12. Wild mushrooms san-choy bao

3. Chef Manuel’s Modern Mexican example menu: 

  1. Snapper Sashimi, fresh limes, tequila, avocado, English cucumber bites, blue corn tostada
  2. Mini lobster slider, sundried tomato pesto, onion jam, green tomatillo relish, arugula
  3. Crispy pork belly, dark soy sauce, wild mushroom, bourbon guajillo glaze
  4. Mini pizzetta, tender corn dough, bocconcini, truffle salami, olive oil, fresh basil
  5. Zucchini flowers, sweet corn shot, a drizzle of dry chilli oil
  6. Duck black mole empanada, twenty-five spices, plantain puree, dark chocolate, earthy dry chillie sauce
  7. Scampi skewers, fresh mango & cilantro salsa, citrus reduction, agave worm salt
  8. Slow roasted lamb sponge maize, goat cheese mousse
  9. Wagyu bites, adobo marinade, chilli blend, roasted spices
  10. Bruschetta, caramelized Spanish onion, goats cheese, truffle blend, San Daniele prosciutto
  11. Fresh oysters, shallots, vinegar, shiraz, fresh chervil
  12. Mushroom & parmesan arancini, white truffle oil

Next Steps

Booking process

  • Secure your booking by paying in full. If using bank transfer/EFTPOS, please ensure you use the order number as a payment reference.
  • CHEFIN will email you a booking confirmation and calendar invitation. This will include a form to collect your information and particular needs/requirements.
  • Once you have filled in the form and sent it back to us, we will assign a Chef to your booking based on your needs and ideas.
  • Your assigned Chef will design a unique menu tailored to your brief, event, and tastes.
  • You can preview this menu, provide feedback, and advise of any menu & event changes along the way.