CHEFIN packages & products

Blindfolded Dinner

$225.00

Fine Dining 5 Course full meal:

Price set for a group of minimum 4 persons. Includes a waiter and 2 canapes to top up the 5 courses per person. The menu is carefully designed by a Private Chef based on your requirements.

You’ll have your very own personal chef guiding you throughout the entire blindfolded journey, serving delicious meals from around the world. The chef will explain everything there is to know about each dish, including its origins, ingredients, and what makes it special. So sit back, give those weary peepers a rest, and let your very own personal chef guide you through this journey of culinary wonder!

Comprised of 5 Blindfolded courses:

  • Two canapes upon guests arrival (no blindfolds)
  • Two entree
  • Two mains
  • 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, carrot salad pepitas, nasturtium (VEG, GF)
  2. Stracciatella ravioli, lemon truffle foam, pancetta
  3. Bar-cod fish, truffled lobster ragout, panache of baby vegetables (GF, DF)
  4. Pheasant, truffled grains, savoury granola, parsnip puree, black grape jus (DF)
  5. Black truffle ice cream, hazelnut delight (VEG, GF)

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

  1. Pacific oysters, urchin roe, samphire (DF, GF)
  2. Hand dived scallops, togarashi mango, serrano, Ikura (DF, GF)
  3. Maremma duck, land seaweed, molasses (DF)
  4. Kilcoy grass-fed wagyu beef, king brown mushroom, black garlic, pickled okra (GF)
  5. Dark chocolate soil, gold leaf, summer berries, matcha powder

3. Chef Mattia’s Modern Italian example menu:

  1. Burrata cheese, ox heart tomatoes, celery and balsamic reduction (V, GF)
  2. Confit king salmon, white gazpacho, pickled grapes (GF)
  3. Casarecce pasta, king prawns, zucchini and basil puree (DF)
  4. Red wine braised beef cheek, horseradish mash and Figs (GF)
  5. 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.