In-House Chef

In-house Chef

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

All bookings for in-house chefs are done direct with the caterer of your choice.
Here are our top recommendations:

Tiller Dining
0439 225 694
eat@tillerdining.com
tillerdining.com
Min. 6 Starting at $150 per head

Olsen’s Catering
Greg Olsen
(08) 9755 3812
olsenscatering.com.au

Dinner for Two

A Romantic Night In
GF – Gluten Free DF – Dairy Free V- Vegetarian
ENTREES
• Sizzling garlic prawns with a touch of chilli (GF)
• Duck borscht – a Russian inspired classic beetroot soup with braised duck
• Smoked chicken & prosciutto roulade with spinach, pine-nut and artichoke salad (GF)
• Grieg’s pork, chicken and truffle terrine with pistachios, apricots and cranberries, chilli
mustard mayonnaise and crusty baguette
• Short crust tart with eggplant caponata, roast capsicum, mushroom & goats cheese (V)
• Market fresh oysters in the half shell – by the dozen *
o Natural GF DF
o Kilpatrick GF DF
REFRESHING GRANITA
MAINS accompanied by baby potato with sour cream where applicable, and medley of
steamed vegetables with EVOO and balsamic glaze OR gourmet tossed salad
• Free range chicken breast poached in bone broth with leeks & mushrooms (GF)
• Black Angus grass-fed fillet steak cooked to your liking, with Grieg’s steak butter & roast
cherry tomatoes (GF)
• Pan-fried fresh local fish, steamed prawns, & avocado, lemon salsa (GF DF)
• Grieg’s hot-smoked salmon with horseradish cream, dill crumble, balsamic & EVOO
• Pan roasted lamb rack with pea puree & port glaze. (GF DF)
• Seasonal vegetables with fresh herbs & turmeric polenta chips (GF V)
DESSERTS all served with fresh cream
• Creme brulee with cinnamon honey syrup, & orange, poppy seed tuilles (GF)
• Homemade individual pavlova with berry coulis (GF)
• Sticky date and ginger pudding with butterscotch sce
• Dark chocolate, macadamia and Baileys tart with coffee anglaise
• Chef’s selection of gourmet cheeses with fresh frui t, quince paste & crackers.
These meals are cooked fresh in your accommodation and served to you by your personal chef.
COST
$280 per couple
*Oysters have a $15 surcharge when ordered as an entree Oysters as an extra are $30/doz
 

 

Kitchen Takeover
Tim Whitty
0427 744 117
timwhitty.com