In-House Chef

In-house Chef

These meals are cooked fresh in your chalet and served to you by your personal chef.

Food by the Chef
George Cooper
0452 623 544

Olsen’s Catering
Greg Olsen
(08) 9755 3812

Dinner for Two


  • Olsen’s Seafood Bouillabaisse. Rich tomato base served with prawns, scallops, fish and mussels, finished with saffron and Ouzo
  • Sous vide duck with garden salad leaves, roast beetroot, orange, and chilli mustard dressing
  • Market fresh Oysters in the half shell – by the dozen:
    • Natural
    • Kilpatrick
  • Roast tomato, eggplant and olive tart with goat cheese, balsamic glaze and red pepper coulis
  • Sizzling garlic prawns with a touch of chilli


Palate refreshing sorbet between courses


Mains – all served with potato

  • Pan-roasted chicken breast stuffed with semi-dried tomato, fetta and basil, served with lemon butter sauce
  • Atlantic salmon fillet, sous vide in Petra Extra Virgin Olive Oil, served with dill and quinoa crust
  • Margaret River venison hotpot, a rich ragout with black bean, mushrooms and smoked chilli plus a side of mash.
  • Prime Harvey beef fillet cooked to your liking, served on wilted spinach and roast cherry tomatoes with Grieg’s delicious steak butter
  • Fresh local fish fillet panfried, served with prawns and avocado salsa.


All meals accompanied by a medley of vegetables or tossed salad



  • Homemade Pavlova with fresh fruit and cream.
  • Frozen orange parfait with candied orange, cinnamon, cacao and cream
  • Double chocolate and Baileys tart with coffee anglaise and cream
  • Sticky date pudding with salted caramel sauce and cream.
  • Chef’s selection of gourmet cheeses with fresh fruit, quince paste and crackers.
Dinner costs $260 per couple. This includes two individually selected three course meals from the menu above. For all orders and inquiries please contact Grieg and Juliet Olsen



Kitchen Takeover
Tim Whitty
0427 744 117