Chef Gary is a seasoned professional with over 20years 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 Pavillion Balmoral, and Manta Woolloomooloo before setting up 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. 

  • Share Table
  • $125

    per head including private chef and wait person to serve
  • + Travel Fee from $45
  • Minimum 12 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.
Share Table Menu
To Start

Selection of cheeses, assorted breads and crackers, handmade dips, soaked grapes

shared main – selection of two
  • Sage and mustard crusted pork loin, roasted butternut pumpkin, caramelised apple
  • Roasted whole sirloin of beef, garlic and thyme potatoes, field mushroom, pan jus
  • Grilled barramundi, warm bacon and kipfler potato, seasonal greens, lemon herb butter
  • Slow cooked rosemary lamb shoulder, minty smashed peas, honey roasted root vegetables
  • Sweet potato gnocchi, sauteed mushrooms, spinach, burnt butter sage, parmesan
  • Sous vide garlic and lemon chicken, blistered tomato, green beans, toasted almonds, lemon
sides – selection of three
  • Truffle butter mash potato
  • Cos leaves, radish, cucumber, capsicum, tmato, feta, crisp flatbread
  • Roasted baby beets, pumpkin, barley, watercress
  • Seasonal greens, herb butter, lemon pangratato
  • Wild rocket leaves, shaved pear, goats cheese, red wine vinaigrette
  • Roasted cauliflower tabouli, harissa roasted chickpeas
  • Creamy garlic, bacon and thyme potato bake
  • Chargrilled Mediterranean vegetables, basil couscous, lemon yoghurt
To finish

Selection of mini desserts and petit fours.

Back to menus

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