12 Course Degustation
$395.00
Fine Dining 12 Course degustation meal:
Price set for a group of minimum 4 persons. Includes a waiter and 12 courses per person. The menu is carefully designed by a Private Chef based on your requirements.
Comprised of 12 courses:
- Five entrees
- Four mains
- Three desserts
If you would like to book for a different number of people or are interested in other products please enquire for a bespoke event.
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/eft ensure you use the order number as a payment reference, once payment has settled,
- CHEFIN will send you a booking confirmation calendar invitation with information collection form,
- when you fill out the form and submit, we will then assign a Chef to your booking,
- the assigned Chef will design a tailored & unique menu for you & your guests to enjoy,
- based on your requirements, you will be able to provide feedback and advise on menu & event changes.