We’ll be working closely with you to design the ideal menu. Here are some tips to whet your appetite …
* = Gluten Free
Entrée
Salmon gravlax w pear, toasted walnuts, fennel, cherry tomatoes, cucumber. Drizzled w lemon & anchovy dressing w green oil, balsamic reduction.
Twice cooked apple braised pork belly with pineapple, mango salsa. Scented with cider salted caramel
Sous vide lobster tail with mango avocado salad greens. Drizzled with green oil, raspberry coulis and seaweed aioli
* = Gluten Free
Mains
Beef eye fillet wrapped in bacon, crowned with English Stilton cheese, baby vegetables, creamed potato stack. Succumbed to a port wine cream sauce*
Dukkha encrusted salmon fillet, nestled on wilted greens with creamed potato stack, avocado, drizzled with balsamic reduction and green oil*
Pistachio and herb smeared lamb rack with cranberry, pomegranate, baby vegetable greens and creamed potato stack. Enhanced with green basil-oil, red wine jus and balsamic reduction*
Chicken breast infused with marinated scallops, wrapped in proscuitto. With preserved lemon herb couscous, baby vegetables. Flavoured with tomato sage sauce and balsamic reduction.
* = Gluten Free
Desserts
Manu’s liquorice parfait served with lime segments, tuile and lime syrup (for GF option, we can remove the tuile)
Lemon citrus tart with mascarpone and fresh berries*
Bittersweet chocolate tart with berry coulis*
Please note
Important information
PRICES
$85 per hour + ingredients. $100 deposit to secure booking If you’re more than 30kms away from CBD then travel may be additional.
Some ingredients may change due to seasonal availability.
Copyright by Chef on Call 2020. Powered by Cool Websites NZ.
