Menu 6

The same experienced team of chefs behind menus #1 and #2 have created this Share Table Menu to be enjoyed as a more relaxed and casual dining experience.

This has been created by a chef who spent most of his time working in Sydney. With time spent perfecting his craft at Bathers Pavilion in Balmoral he then moved to the Central Coast where he continued to work in fine dining restaurants.

After travelling and working through Europe, he returned to Australia where he worked as Head Chef for a leading catering company before returning to small fine dining restaurants.

He is now available in the Hunter Valley providing his food and skills through private in-house chef catering.

A truly magnificent dining experience brought straight to your private event.

Share Table
$135
per person
+ Travel Fee from $45

Minimum 14 guests
Includes staff to prepare and serve the menu, crockery, cutlery, napkins and staff will clean up the kitchen when finished.
Any special dietary requirements will be provided one dish designed by the chef to suit ALL dietary requirements attending.
All food served on plates and platters down the centre of the table.
Travel fee $45 within the Pokolbin/ Lovedale areas.
Christmas Eve, New Years Eve & Public Holiday surcharges apply.

Choose one of the following menus

Share Table Mediterranean menu

Slow cooked field mushrooms stuffed with ricotta and sage
Lemon & thyme marinated chicken with citrus cous cous, rum soaked raisins and minted yoghurt
Slow roasted lamb shoulder with rosemary salt, heirloom carrots and roasted truss tomatoes
Pesto wild barramundi with shaved fennel, rocket and garlic aioli
Marinated olives, char-grilled chorizo and feta
Roasted baby beetroot, goats cheese and rocket salad
Selection of breads and condiments
To finish: selection of mini pastries, tartlets and macarons

or

share table produce menu

Fattoush salad of Heritage tomato, burrata, baby basil, white balsamic
Local green vegetables, asparagus, peas, edamame, baby zucchini, cos leaf
Roasted field mushrooms with ricotta and sage finished with pecorino and truffle
Huon Salmon, shaved fennel, pomegranate, pistachio, citrus, water cress
Roasted beetroot, soft goat’s cheese, radicchio, walnut, pumpkin seed
Scoth fillet, fire roasted kipfler potato, rosemary and sumac salt
Chamomile glazed chicken, baby carrots, pearl cous cous
Selection of breads and condiments
To finish: selection of mini pstries, tartlets and macarons.

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MENU 6

Share Table

$135

Choose one of the following menus

Share Table Mediterranean menu

or

share table produce menu