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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.
  • Artisan bread rolls and whipped butter (GFA)
Entree
  • Tea smoked duck breast, pear tart tatin, smoked carrot puree, thyme
  • Ballotine of chicken, serrano ham, spinach mousse, sauteed cauliflower, red wine reduction (GF)
  • Seared scallops, braised pork cheek, parsnip puree, pearl barley, jus (GFA)
  • Pickled target beetroot, whipped goats cheese, heirloom tomato, basil pangrattato, candied pine nuts (GFA)
  • Crab and prawn cannelloni, shaved fennel, dill, apple, citrus beurre blanc
  • Honey glazed lamb loin, red pepper coulis, baked baby vegetables, crumbled feta (GF)
Mains
  • Lemon herb crusted cod fillet, saffron potato, peas, broad beans, asparagus, chorizo tomato broth (GFA)
  • Fillet of beef, crumbed beef cheek, Paris mash, sauteed seasonal greens, shiraz jus (GFA)
  • Seared chicken breast, potato galette, king brown mushroom, cavalo nero, truffle Dijon sauce (GF)
  • Pan roasted barramundi, tempura prawn, warm kipfler potato salad, zucchini, shallot, citrus dressing (GFA)
  • Duo of lamb – seared rump, rack cutley, braised puy lentils, pearl onions, heirloom carrot, mint verde (GF)
  • Lentil, pumpkin and mushroom wellington, truffle mash, seasonal greens, heirloom carrot (VEG)
Dessert
  • Chocolate espresso tart, white chocolate mousse, salted caramel crumb, raspberry
  • Lychee creme brulee, pineapple salsa, berry sorbet, pistachio tuile (GFA)
  • Caramelised pear and raspberry, vanilla bean ice cream, milk chocolate sauce, granola crumb (GFA)
  • Coconut and lime cheesecake, lemon curd, meringue, ginger biscuit, blueberry compote
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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