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
  • $119

    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 mint
  • Slow roasted lamb shoulder with rosemary salt and roasted truss tomatoes
  • Pesto 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.
Back to menus

Let us help you organise your next event.

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