CHEFIN packages & products

Delicious food
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Taste of France -fried Foie Gras with figs
Dining in the dark chef plating
Australian dessert - Pavlova with strawberries

Full Course Meal

$225.00

Fine Dining 5 Course full meal:

Eat to your heart’s content with this 5-course fine dining banquet in a cuisine of your choice. Choose from our unique menu ideas below or let your private chef craft a series of dishes matched to your tastes and preferences. Each course will be artfully prepared to look as good as it tastes – a completely exquisite experience from start to finish. 

The price is set to a group of minimum 4 people and includes two canapés as well as five courses per person. 

What’s included?

  • 2 canapes,
  • 2 entrees,
  • 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, balsamic reduction (V, GF)
  2. Confit king salmon, white gazpacho, pickled grapes (GF)
  3. Casarecce pasta, king prawns, zucchini, basil puree (DF)
  4. Red wine braised beef cheek, horseradish mash, 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.