CHEFIN packages & products

Blindfolded Dinner

$225.00

Fine Dining 5 Course full meal:

Let your chef guide you through the ultimate sensory experience with this 5-course blindfolded feast. Your group will be served a range of exquisite dishes from around the world and encouraged to explore the flavours and textures without the sense of sight. After a few moments of relishing the sensations, you can remove your blindfold and experience the dish with your eyes open. 

The 5-course menu includes two canapés served upon arrival (with no blindfold) as well as five delectable courses. Let your chef create a surprise menu or design a tailor-made feast matched to your tastes or preferred cuisines. All ingredients used will be hand-selected by your chef and locally sourced where possible. 

The price is set to a group of minimum 6 people and includes a waiter, two canapes per person, and five courses per person. 

What’s included?

  • 2 canapes upon guests arrival (no blindfolds)
  • 2 entree
  • 2 mains
  • 1 dessert

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 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/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.