CHEFIN packages & products

Modern main dish - art of cooking
Board meeting haute cuisine
Business lunch catering
Dining Room Lunch
Fried Fish Zander with bacon. Garnished with lemon, lentil and vegetables
Beef Rossini - beautiful plating
Bombe Alaska - plated dessert
Vanilla panna cotta with berry sauce and spring flower

3-Course Meal

$145.00

Fine Dining 3 Course full meal:

Price set for a group of minimum 8 persons. Includes 3 courses per person. The menu is carefully designed by a Private Chef based on your requirements.

Comprised of 3 courses:

  • One entree
  • One main
  • One dessert

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 Johanne’s Truffle Degustation example menu:

  1. Truffled artichoke and carrot salad pepitas, nasturtium (VEG, GF)
  2. Bar-cod fish, truffled lobster ragout, panache of baby vegetables (GF, DF)
  3. Black truffle ice cream, hazelnut delight (VEG, GF)

2. Chef Hemant’s Asian-fusion example menu:

  1. Hand dived scallops, togarashi mango, serrano, Ikura (DF, GF)
  2. Kilcoy grass-fed wagyu beef, king brown mushroom, black garlic, pickled okra (GF)
  3. Dark chocolate soil, gold leaf, summer berries, matcha powder

3. Chef Mattia’s Modern Italian example menu:

  1. Confit king salmon, white gazpacho, pickled grapes (GF)
  2. Red wine braised beef cheek, horseradish mash and figs (GF)
  3. Coconut pannacotta, wild berries compote, chocolate soil (GF, V)

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.