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Chef Gary Burns is a seasoned professional with over 20 years experience in the industry. He commenced his training in Scotland before moving to England at 16 to work with the Hilton hotel group.

Gary travelled around Europe for three years working in different countries and learning many cuisines. In 2007 he immigrated to Australia and worked at the Sydney Opera House, Bathers Pavilion Balmoral and Manta Woolloomooloo before settling on the Central Coast in 2013.

Gary headed up the kitchen at the new Magenta Shores resort for two years before moving into event catering, now working as Executive Chef and servicing guests of Hunter Concierge.

This delicious three course menu is full of local produce and all crafted by the talented Gary Burns. A truly luxurious dining experience straight to your door.

  • 3 courses
  • $145

    per person
  • Choose two dishes from each course, alternate serve
  • + Travel Fee from $45
  • Minimum 10 guests
  • New Years Eve, Christmas Eve & Public Holiday surcharges apply.
  • 50/50 alternate drop
  • Price includes table set up, cutlery, crockery, wait staff, chef, kitchen pack down & clean up.

AUTUMN / WINTER MENU

  • Artisan bread rolls and whipped butter (GFA)
Entree
  • Seared scallops, pumpkin puree, gnocchi, lemon burnt butter
  • Warm lamb, vegetable and barley terrine, tomato relish, sourdough crumb (GFA)
  • Prawn, crab and saffron potato tian, fennel seed wafer, tomato, fennel, shellfish sauce (GFA)
  • Smoked pork belly, sauteed spinach, white bean and tomato broth, crackle crumb (GFA)
  • Caramelised beetroot and onion tart tatin, baked feta, orange, rocket, balsamic (VEG)
  • Sous Vide chicken, corn and bacon beignet, cauliflower, truffle oil (GF)
Mains
  • Barramundi, pearl barley, pea, spinach risotto, sauteed prawn, citrus herb butter
  • Seared beef tenderloin, fondant potato, sticky beef cheek, winter vegetables, red wine jus (GF)
  • Lemon herb crusted rolled lamb shoulder, minted crushed potato, heirloom carrot, green beans, rosemary jus (GF)
  • Salmon fillet, saffron and dill potato puree, braised French lentils, charred broccolini, vierge sauce (GF)
  • Potato gnocchi, grilled portobello mushroom, textures of cauliflower, sage butter (VEG)
  • Crispy skin duck breast, gratin potato, parsnip, beetroot, sprout leaves, dukkah (GF)
Dessert
  • Caramelised rhubarb and apple crumble, oat granola, raspberry, vanilla bean ice cream (GFA)
  • 70% dark chocolate mousse, salted caramel, cherry compote, hazlenut, caramelised sugar (GF)
  • Almond and poached pear tart, white chocolate sauce, berry sorbet
  • Lemon passionfruit cheesecake, meringue, wafer biscuit, pistachio, curd (GFA)
Optional 4th Cheese course + $15 per person. Select two options
  • Little Creek Sapphire Blue (NSW) – fennel lavosh, red wine poached pear
  • Little Creek Original Club Cheddar (NSW) – soaked grapes, dried fruit bread, bush chutney
  • Hunter Valley Triple Cream Brie (NSW) – local honeycomb, rosemary sourdough crostini
  • Roquefort (FRA) – caramelised apple, pecan, grilled flatbread
  • Meredith Goats Cheese (VIC) – candied walnuts, warm sourdough, fig

GF – Gluten Free

GFA – Gluten Free Available on request

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