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
  • $119

    per person
  • All guests dining on the same selected items
  • + Travel Fee from $45
  • 3 courses
  • $129

    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.
  • 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)
  • Gnocchi
    Potato gnocchi with truffled pumpkin puree and a sage and lemon butter sauce (veg)
  • Duck and fig
    Pan fried duck breast, pickled baby beets, melon, figs, witlof and a walnut vinaigrette (gf)
  • Pork belly
    Confit pork belly, truffle oil and cauliflower puree, granny smith apple match sticks, and bordelaise sauce (gf)
  • Quail
    Confit quail legs, 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
    Oven roasted barramundi fillet, steamed zucchini flower and scallop mousse, globe artichoke and noilly prat veloute (gf)
  • Salmon
    Pan fried huon tasmanian salmon fillet, with a tomato, poached prawn and cucumber salsa, dill aioli, and seaweed caviar (gf)
  • Zuchinni flowers
    Fried zucchini flowers filled with goats cheese, roast fennel, grape and watercress salad and a burnt orange vinaigrette
  • Chicken
    Roasted chicken breast, truffled white onion puree, burnt butter sauce with a fresh grape and fennel dust (gf)
  • Beef cheeks
    Angus beef cheeks, parmesan and potato galette, blanched asparagus and radish with 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
    Roasted lamb fillet, with smoked eggplant, roasted baby truss tomatoes, sweet potato galette and cabernet jus (gf)
  • Beef
    Grass fed fillet of beef, roasted field mushrooms, caramelised beef jus with truffled potato and heirloom carrots (gf)
  • Chocolate budini
    Soft centred dark chocolate pudding with house made banana gelato
  • Doughnuts
    Homemade cinnamon doughnuts with vanilla bean anglaise and poached rhubarb
  • Creme brulee
    Chocolate brulee, salted caramel powder and fresh raspberries (gf)
  • Cheesecake
    Cheesecake mousse with coconut crumble, macerated strawberries and fresh apple
  • Pear
    Shiraz poached pear, sweet labneh, thyme honey and ginger bread
  • Sticky date
    Deconstructed sticky date pudding with salted caramel sauce and coffee cream
  • Flan
    Baked custard flan with candied chilli and chocolate crumb
  • Cheese plate
    A selection of local and imported cheeses, walnut and prune toast, fresh pear
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.

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