Our team is made up of several talented qualified chefs who all have over 15 years experience working in commercial kitchens. 

Our chefs have come up through the ranks in several of Sydney’s leading restaurants and five star hotels and now bring their training and creative menus directly to you. 

At Hunter Concierge we only offer the highest quality of service. With a private and personalised menu at the venue of your choice in the Hunter Valley, we hope you enjoy this unique share table dining experience.  

This Modern Australian menu is created by the same expert behind menu number 3 & 5.

  • Share menu
  • $145

    per person
  • + Travel Fee from $45
  • Minimum 20 guests
  • Includes staff to prepare and serve your menu, crockery, cutlery and, best of all, the staff clean up the kitchen once they are finished.
  • Any special dietary requirements will be provided a dish designed by the chef to suit ALL dietary requirements attending.
  • $45 travel fee
  • Christmas Eve, New Years Eve & Public Holiday surcharges apply.
To start.

A trio of cheeses with poached pear, lavosh, fresh fruit and nuts.

Platter options

Share platters choose 2 main dishes and 3 side dishes.

Main dishes

Choose 2 options

  • Slow braised lamb shoulder with confit garlic and rosemary potatoes, heirloom carrots and red wine jus (GF)
  • Confit chicken Maryland with spiced cous cous, mint & lemon minted yoghurt gremolata
  • Hot smoked Huon salmon with pickled cucumber, saffron aioli and baby herbs (GF)
  • Slow roasted beef brisket with sweet corn and fennel slaw, house made bbq sauce (GF)
  • Tempura zucchini flowers, sugar cured Petuna ocean trout, soft boiled hen egg, chat potatoes, and lime aioli
  • Roasted beef fillet (medium rare), field mushrooms, BBQ baby leeks, fried rosemary potatoes, with veal jus (GF)
  • Hot smoked duck breast, radicchio, candied walnut and orange, with pickled fennel and fresh celery (GF)


Choose 3 options

  • Heirloom tomato, cucumber, pinenuts, goats cheese and wild rocket pesto (GF)
  • Rocket, pear and parmesan salad with vino cotto (GF)
  • Harissa roasted eggplant with pomegranate, pistachio, heirloom tomatoes, and tzatziki (Veg/GF)
  • Huon smoked salmon, blood orange, fennel, pomegranate and pannagratto
  • Apple, candied walnuts and rocket salad (GF)
  • Orange, fennel and artichoke with a burnt orange vinaigrette (GF)
  • Roast pumpkin, fresh figs, baby zucchini with labneh, sourdough crumbs and thyme honey
  • Smoked potato, hen egg and radish salad (GF)
  • Puy lentil, roast beetroot and carrots, with spiced pan fried cauliflower, and goat’s cheese (GF)
  • Pan fried haloumi, roast fennel, grape and watercress, with orange dressing (GF)

Choose 3 options

  • Dark Belgium Chocolate Tart
  • Lemon Meringue
  • Citrus and Poppyseed Cake
  • Homemade Cinnamon Doughnuts
  • Macarons (GF)
  • Pear and Almond Frangipane
  • Chocolate brownie (GF)
  • Baby Pavlovas with Poached Cherries (GF)
  • Churros with cinnamon sugar
  • Passionfruit and Lime Tart
  • Baileys Creme Brulee (GF)
  • Caramel Tart
  • Vanilla cupcakes
  • Baby Baked Cheesecakes
  • Fresh Fruit Platter (GF/DF)
  • Dessert in a Jar: Cheesecake mousse with nut crumble and sticky wine soaked blueberries
Back to menus

Let us help you organise your next event.

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