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:
- Crab mouse
- Quail egg, caviar
- Signature oysters, green shallots vinegar, finger lime
- Soy scallop, rice cracker, pickled apple, avocado, squid ink cracker
- Umami salmon, wasabi cream, pickled shallots, sorrel
- WA lobster, asparagus, buttermilk, white miso, shiso oil
- Hokkaido sea urchin, caviar, puffed rice
- Glacier 51 toothfish, smoked tomato, beurre blanc
- 1829 wagyu rib eye mushroom, red wine jus
- Miso soup, shiitake, tofu, gold
- Black Lip Abalone brown butter, caper, citrus
- Melon soup, fresh melons, matcha ice cream
2. Chef Sailesh’s Spanish-fusion example menu:
- Chorizo quesadillas (DF, GF)
- Kangaroo skewers, burnt honey-roasted rice (DF, GF)
- Barramundi taco, avo puree (DF, GF)
- Charred octopus, nduja mousse
- Blue swimmer crab mac and cheese
- Beyond burger slider (VEG)
- Buffalo fried cauliflower, ranch dressing (GF, VEG, DF)
- Moroccan spiced prawns, pea puree, orange salsa (DF, GF)
- Yuzu popcorn chicken, honey mustard aioli (GF)
- Teriyaki meatballs, mozzarella sumac, tomato relish (DF)
- Olive sourdough, garlic bread, Mari olives
- Wild mushrooms san-choy bao
3. Chef Manuel’s Modern Mexican example menu:
- Snapper Sashimi, fresh limes, tequila, avocado, English cucumber bites, blue corn tostada
- Mini lobster slider, sundried tomato pesto, onion jam, green tomatillo relish, arugula
- Crispy pork belly, dark soy sauce, wild mushroom, bourbon guajillo glaze
- Mini pizzetta, tender corn dough, bocconcini, truffle salami, olive oil, fresh basil
- Zucchini flowers, sweet corn shot, a drizzle of dry chilli oil
- Duck black mole empanada, twenty-five spices, plantain puree, dark chocolate, earthy dry chillie sauce
- Scampi skewers, fresh mango & cilantro salsa, citrus reduction, agave worm salt
- Slow roasted lamb sponge maize, goat cheese mousse
- Wagyu bites, adobo marinade, chilli blend, roasted spices
- Bruschetta, caramelized Spanish onion, goats cheese, truffle blend, San Daniele prosciutto
- Fresh oysters, shallots, vinegar, shiraz, fresh chervil
- 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.