Private Chef
Menus are crafted with seasonal inspiration from Annandale and any dietary and special craving requests made in advance.
With advanced notice, you can hire your own personal chef for a special meal or for your entire stay, providing you with choices of a three course restaurant presented menu or alternatively a casual grazing style menu where each course is placed in the middle of the table and invites you to pass the dishes around.
Examples And Options
Menus are crafted with seasonal inspiration from Annandale and any dietary and special craving requests made in advance.
A Personal Chef is available to cater breakfast and dinner for the following rates:
Pre-booking is required, and all services are subject to availability:
• Up to 6 guests – $885 per meal (20 December – 10 January: $1,095)
• 7–10 guests – $1,350 per meal (20 December – 10 January: $1,725)
• Up to 14 guests – $1,725 per meal (20 December – 10 January: $2,195)
Example Menus
Entree
Steam lobster roll with Jerusalem artichoke, Pigeon Bay mussels, fire roasted peppers and prawn oil
Main
Za’atar spiced baby chicken with beet, goats curd, kuzu dumplings, purslane and date vinagrette
Dessert
Salted caramel with eggplant and mascarpone, smashed cookies, dark balsamic ice cream and puffed sushi rice
Entree
Pumpkin tortellini with Indian spices, basil leaf, pickled nasturtium buds and coconut foam
Main
Rangiora black lacquer duck leg with scallion rice pancake, banana lychee relish and chili jam
Dessert
Cooptown cherry, meringue and heilala vanilla semi-freddo with strawberry sorbet and fresh raspberries
