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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
  • $155

    per person
  • Choose 3 canapes' + 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.

2024 MENU

Canapes’

Choice of one slider

  • Pulled BBQ pork, apple fennel slaw
  • Spiced beef brisket, corn relish, rocket
  • Mini cheeseburger, Swiss cheese, beetroot relish
  • Moroccan chicken, red slaw, apple
  • Sweet potato pattie, sour cream, sweet chilli aioli

Choice of one Arancini

  • Four cheese arancini, truffle aioli, parmesan
  • Chicken and mushroom arancini, tomato sugo, feta
  • Pumpkin arancini, beetroot aioli, pesto

Choice of one Tostada

  • Smoked chicken, mango, avocado
  • Shaved lamb, feta, pepperonata
  • White crab remoulade, saffron, lime
  • Soy ginger prawn, wakame, sesame
  • Black olive tapenade, fetta, roast capsicum

     

    To start – Fresh Baked Rolls, Truffle Butter

 
Entree

(choose two, alternate service)

  • Tian of salmon & prawn, citrus aioli, fennel seed wafer, avocado salsa
  • Seared lamb fillet, roasted Spanish onion, capsicum, feta, snow pea tendrils
  • Smoked duck breast, textures of beetroot, orange, crisp onion, watercress
  • Medley of beetroot, heirloom tomato, goats feta, basil sourdough, mizuna
  • Sous vide thyme chicken breast, roasted cauliflower, puree, corn salsa
  • Seared scallops, pork belly, parsnip puree, spinach, barley jus
Mains

(choose two, alternate service)

  • Seared beef fillet, braised cheek, butter mash, mushroom and onion ragout, green beans, jus
  • Lamb cutlet, seared rump, potato rosti, pumpkin puree, wilted greens, tomato pesto
  • Grilled barramundi, prawn, tomato and herb risotto, fennel and apple salad
  • Seared fillet of ocean trout, horseradish kipfler potato, beetroot, roasted tomatoes, broccolini
  • Ballotine of chicken, mousseline, prosciutto, truffle potato, asparagus, caramelised onion, shiraz jus
  • Sous vide pork tenderloin, carrot puree, sprouts, pancetta, gratin potato, confit apple

 

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