Degustation by Design: 8 Courses

From: $180.00

VIP Private Chef is offering special introductory pricing for bookings made in 2020.

Book your 2021 degustation now and benefit from the discount. From $180 per person – Our 8 course degustation is as follows:

  • Hand cut crisps with homemade gourmet salt & warm marinated olives with lemon and thyme from the garden, greet you on arrival
  • Your selection of 6 courses from our list of signature dishes
  • An exceptional dessert from our pastry chef who trained under Adriano Zumbo

Full Vegetarian, Vegan, Gluten Free, Dairy & Soy Free, Nut Free, Egg Free and Halal degustation menus are available, please Enquire here to book your inclusive dining menu.

Pay your $200 booking fee to secure the date. Once your payment has been processed, we contact you to confirm your menu options, finalize your outstanding balance and customize your experience!

Below is our fully interactive calendar to help you book your event. We encourage you to play with the dates to find a time and day that suits you best. Our automated minimum booking number is 8 people. We generally accept booking of less than 8 guests Monday – Thursday. Please Enquire here to clarify if we can accommodate a more intimate affair such as couples, dinners for less than 8 people or proposals. You can also use our enquiry form if your desired date appears unavailable.

Additional information

Nibbles

The first course is a selection of nibbles from the grazing platter, namely Josh’s gourmet homemade warm olives from the garden and handcut potato chips with homemade flavored salt. Cult classics.

Option 2

Oysters with red wine granita, Chilli Tequila oysters, Hiramasa Kingfish, South Pacific Tuna ceviche, Lobster tail with chorizo, lemon & dill butter sauce ($10 surcharge per person), Squid pasta with chorizo & dill burnt butter sauce, Grilled Humpty Doo barramundi on pomegranate & pearl barley tabouli, Grilled eye fillet, Tasmanian black truffle oil with a trio of mushrooms, Lamb cutlet with chimichurri sauce and charred greens, Slow braised beef cheeks with garlic mash, roasted truss tomato & Mudgee red wine sauce, Roasted pork belly with apple, fennel and smoked cauliflower purée

Option 3

Oysters with red wine granita, Chilli Tequila oysters, Hiramasa Kingfish, South Pacific Tuna ceviche, Lobster tail with chorizo, lemon & dill butter sauce ($10 surcharge per person), Squid pasta with chorizo & dill burnt butter sauce, Grilled Humpty Doo barramundi on pomegranate & pearl barley tabouli, Grilled eye fillet, Tasmanian black truffle oil with a trio of mushrooms, Lamb cutlet with chimichurri sauce and charred greens, Slow braised beef cheeks with garlic mash, roasted truss tomato & Mudgee red wine sauce, Roasted pork belly with apple, fennel and smoked cauliflower purée

Option 4

Oysters with red wine granita, Chilli Tequila oysters, Hiramasa Kingfish, South Pacific Tuna ceviche, Lobster tail with chorizo, lemon & dill butter sauce ($10 surcharge per person), Squid pasta with chorizo & dill burnt butter sauce, Grilled Humpty Doo barramundi on pomegranate & pearl barley tabouli, Grilled eye fillet, Tasmanian black truffle oil with a trio of mushrooms, Lamb cutlet with chimichurri sauce and charred greens, Slow braised beef cheeks with garlic mash, roasted truss tomato & Mudgee red wine sauce, Roasted pork belly with apple, fennel and smoked cauliflower purée

Option 5

Oysters with red wine granita, Chilli Tequila oysters, Hiramasa Kingfish, South Pacific Tuna ceviche, Lobster tail with chorizo, lemon & dill butter sauce ($10 surcharge per person), Squid pasta with chorizo & dill burnt butter sauce, Grilled Humpty Doo barramundi on pomegranate & pearl barley tabouli, Grilled eye fillet, Tasmanian black truffle oil with a trio of mushrooms, Lamb cutlet with chimichurri sauce and charred greens, Slow braised beef cheeks with garlic mash, roasted truss tomato & Mudgee red wine sauce, Roasted pork belly with apple, fennel and smoked cauliflower purée

Option 6

Oysters with red wine granita, Chilli Tequila oysters, Hiramasa Kingfish, South Pacific Tuna ceviche, Lobster tail with chorizo, lemon & dill butter sauce ($10 surcharge per person), Squid pasta with chorizo & dill burnt butter sauce, Grilled Humpty Doo barramundi on pomegranate & pearl barley tabouli, Grilled eye fillet, Tasmanian black truffle oil with a trio of mushrooms, Lamb cutlet with chimichurri sauce and charred greens, Slow braised beef cheeks with garlic mash, roasted truss tomato & Mudgee red wine sauce, Roasted pork belly with apple, fennel and smoked cauliflower purée

Option 7

Oysters with red wine granita, Chilli Tequila oysters, Hiramasa Kingfish, South Pacific Tuna ceviche, Lobster tail with chorizo, lemon & dill butter sauce ($10 surcharge per person), Squid pasta with chorizo & dill burnt butter sauce, Grilled Humpty Doo barramundi on pomegranate & pearl barley tabouli, Grilled eye fillet, Tasmanian black truffle oil with a trio of mushrooms, Lamb cutlet with chimichurri sauce and charred greens, Slow braised beef cheeks with garlic mash, roasted truss tomato & Mudgee red wine sauce, Roasted pork belly with apple, fennel and smoked cauliflower purée

Dessert

A dessert from our pastry chef, trained under Adriano Zumbo.

Reviews

There are no reviews yet.

Be the first to review “Degustation by Design: 8 Courses”

Your email address will not be published. Required fields are marked *

You may also like…