CHEFIN packages & products

2-Course Meal


Fine Dining 2 Course light meal:

Price set for a group of minimum 10 persons. Includes 2 canapes and 2 gourmet courses per person. The menu is carefully designed by a Private Chef based on your requirements.

Comprised of 2 courses:

  • Two canapes served upon guests arrival
  • One entree OR dessert
  • One main

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 Miku’s Modern Australian example menu:

  1. Canape: Seared scallops, anchovies mousse, chives
  2. Canape: Mini quiche with Roquefort, walnuts, red wine reduction
  3. Entree: Confit duck, quince, vegetable crisps, GF toast
  4. Main: Black Angus beef tenderloin, black mash, cauliflower, almond slivers

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

  1. Canape: Shellfish aioli, Korean chilli sauce, prawn, ginger, spring onion
  2. Canape: Cauliflower tart, caviar
  3. Entree: Prosciutto-wrapped quail breast, charred rockmelon, pumpkin dressing
  4. Main: Charcoaled beef short rib, leek, Lombok pickle, croquette

3. Chef Anton’s Middle-eastern example menu:

  1. Canape: Roasted cauliflower, spices, burnt tomato salsa, oregano (V, VEG, DF, GF)
  2. Canape: Liver pate, pistachios, cherry tomatoes jam (DF)
  3. Entree: Tzatziki, seared prawns, cucumbers, zucchini, dill Lime, chilli. (GF)
  4. Main: Spiced Morrocan lamb shank, reblochon potato puree, roasted fennel (GF)

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.