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

  • The hunter degustation menu
  • $199

    per person
  • + Travel Fee from $45
  • Minimum 10 guests
  • New Years Eve, Christmas Eve & Public Holiday surcharges apply
  • All guests to dine on the same item selected for each course.
  • Pricing includes staff to prepare and serve your meal, crockery, cutlery, rustic bread rolls & butter portions and, best of all, we clean up the kitchen once finished.
degustation
  • Fresh bread rolls and whipped butter (GFA)

  • Pickled target beetroot, whipped goat’s cheese, heirloom tomato, basil pangrattato (GFA)

  • Seared scallops, braised pork cheek, parsnip puree, pearl barley, jus (GF)

  • Roasted barramundi, tempura prawn, warm kipfler potato, zucchini, shallot, citrus dressing (GFA)

  • Beef tenderloin, crumbed cheek, Paris mash, sauteed greens, shiraz jus (GFA)

  • Chocolate espresso tart, white chocolate mousse, salted caramel crumb, raspberry

  • Hunter Valley triple cream brie, soaked grapes, honeycomb, rosemary sourdough crostini (GFA)

GF – Gluten free

GFA – Gluten free available on request

 

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