Menu 3

Our team is made up of several talented qualified chefs who all have over 15 years experience working in commercial kitchens.

Our chefs have come up through the ranks in several of Sydney’s leading restaurants and five star hotels and now bring their training and creative menus directly to you.

At Hunter Concierge we only offer the highest quality of service. With a private and personalised menu at the venue of your choice in the Hunter Valley, we hope you enjoy this unique dining experience.

This Modern Australian menu is created by the same expert behind menu number 5 & 8.

3 courses
$155
per person
50/50 alternate drop
Choice of 2 entrees, 2 mains, 2 desserts served alternatively
+ Travel Fee from $45

Minimum 14 guests
Includes staff to prepare and serve your menu, crockery, cutlery, individual printed menus, kitchen pack down and clean up.
For any dietary requirements, a dish created by the chef is available to suit ALL dietary requirements attending.
Travel Fee from $45
Christmas Eve, New Years Eve & Public Holiday surcharge apply.

Entree

Beet and Melon
Heirloom beetroot and melon salad, jamon, labneh, port soaked figs and lavender honey (gf)
Prawns
Local prawns with a sweet corn, cucumber and baby leaf salsa, orange gel and lime mayo (gf)
Scallops
Pan fried canadian scallops, smoked potato and herb salad, seaweed caviar and noilly prat gel (gf)
Tartlet
Heirloom tomatoes, caramelised onion and quail egg tartlet with micro herb salad and a vino cotto vinigarette.
Souffle
Broken cheese souffle, poached pears, candied walnuts & lemon dressed watercress
Pork belly
Confit pork belly, white onion puree, granny smith apple match sticks, and bordelaise sauce (gf)
Quail
Confit quail, roasted quail breast, botrytis poached grapes, mandarin and radish (gf)
Lamb
Pan fried lamb fillet, smokey eggplant, heirloom tomato and hunter olive salsa (gf)
Oysters available in addition to entree – per dozen $36
Sydney rock oysters shucked by your chef, served with a lemon sorbet and eschalot and red wine vinegar pearls (gf)

Main Course

Barramundi
Roasted Cone Bay barramundi, braised heirloom carrots, sweet corn puree with a lemon and vanilla bean dressing (gf)
Salmon
Pan fried Huon Tasmanian salmon fillet with Queensland spanner crab, tomato and cucumber, lemon and cauliflower cream and Salmon roe (gf)
Eggplant
Harissa roasted eggplant with kipfler lemon potato, pomegranate, pistachio, heirloom tomatoes and tzatziki (veg/gf)
Chicken
Confit chicken Maryland, sweet corn puree, salsa verde, dry cured bacon, smoked paprika, leek and roasted field mushroom (gf)
Beef cheeks
Angus beef cheeks, parmesan and potato galette, crispy kale and pickled radish with a juniper berry and red wine sauce (gf)
Duck
Hickory smoked duck breast, celeriac puree, orange and ginger glazed carrots, purple cabbage and walnut vinaigrette (gf)
Lamb
Slow braised lamb shank with leek and garlic gratin, eschallots and root vegetables with lamb jus (gf)

Dessert

Doughnuts
Homemade cinnamon doughnuts with vanilla bean anglaise and strawberry jam
Brulee
Chocolate brulee with coconut crumble
Tart
Milk chocolate tart with drunken blueberries and local honeycomb
Pear
Shiraz poached pear, sweet labneh, thyme honey and ginger bread
Sticky date
Deconstructed sticky date pudding with salted caramel sauce and coffee cream
Pannacotta
Vanilla bean pannacotta and poached rhubarb (gf)
Cheese plate
A selection of local cheeses with lavosh served as a shared cheese board for the table

Back to menus

Sides for the table

Sourdough bread baskets with butter
Herb and garlic potatoes (GF)
Pear, parmesan and rocket salad with spiced raspberry vinegar dressing (GF)
Mixed leaf salad with balsamic dressing (GF)

(Additional $3.50 per person – 1 Choice)

Let us help you organise your next event.

Menu 3

3 courses

$155

Entree

Main Course

Dessert

Sides for the table