1. Chef Johanne’s Truffle Degustation example menu:
- Truffled artichoke, carrot salad, pepitas, nasturtium (VEG, GF)
- Stracciatella ravioli, lemon truffle foam, pancetta
- Bar-cod fish, truffled lobster ragout, panache of baby vegetables (GF, DF)
- Pheasant, truffled grains, savoury granola, parsnip puree, black grape jus (DF)
- Black truffle ice cream, hazelnut delight (VEG, GF)
2. Chef Hemant’s Asian-fusion example menu:
- Pacific oysters, urchin roe, samphire (DF, GF)
- Hand dived scallops, togarashi mango, serrano, Ikura (DF, GF)
- Maremma duck, land seaweed, molasses (DF)
- Kilcoy grass-fed wagyu beef, king brown mushroom, black garlic, pickled okra (GF)
- Dark Chocolate soil, gold leaf, summer berries, matcha powder
3. Chef Mattia’s Modern Italian example menu:
- Burrata cheese, ox heart tomatoes, celery, balsamic reduction (V, GF)
- Confit king salmon, white gazpacho, pickled grapes (GF)
- Casarecce pasta, king prawns, zucchini, basil puree (DF)
- Red wine braised beef cheek, horseradish mash, figs (GF)
- Coconut pannacotta, wild berries compote, chocolate soil (GF, V)
- 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.