Menu #1

Choose from a selection of local talented chefs who will travel to your accommodation and prepare an amazing meal for your guests. Enjoy the facilities of your home or accommodation rental without the hassel of travelling to and from a restaurant. Each individual chef has created their own menu. All services include kitchen pack down & clean up at the end of the evening, so their is absolutley nothing for you and your guests to do except enjoy the evening. 

Menu # 1 has been created by a chef who spent most of his time in Sydney working at Bathers Pavillion in Balmoral before moving 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. 

 

Pricing

3 courses $129
4 courses $155
5 courses $175
7 Course Chefs Table $199

+ 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. Price includes table set up, cutlery, crockery, wait staff, chef, kitchen pack down & clean up.

 

The Illustrated Garden

Beetroot Carpaccio, shaved baby radish, labneh, blood orange, quinoa, walnut vinaigrette and micro beetroot leaf

Caramelised French onion, shallot & goats cheese tart, verjuice dressing

Chamomile ricotta, grilled pear, baby golden beetroots, garden herbs, toasted brioche

Garden of Celeriac remoulade, baby fennel, Brasil nuts, grape, nasturtium, torched dates

 

Farinaceous

Wild mushroom risotto, Reggiano parmesan, porcini, truffle & chives

Pan fried sage & parmesan gnocchi, cauliflower cream, vine truss tomatoes, caramelised onions, broad beans, burnt butter

Cheese souffle`, pear & cauliflower in chardonnay, petite herbs, Manuka honey & truffle dressing

Silken tofu, water chestnut & chive Gyoza, Chinese broccoli, shitake & caramelised soy tea

 

From the Ocean

Freshly shucked Rock Oyster, gin & tonic dressing

Ceviche of Australian snapper, compressed watermelon, cucumber, coconut, giner & elderflower stock, shiso leaf (entree only)

Seared sea scallops, blue swimmer crab ravioli, shellfish broth, pickled cucumber and black sesame

Casserole of Ocean trout with torched scampi tail & scallop, shaved fennel, pencil leeks, chick pea leaf

Australian snapper, cauliflower cream, pearl barley, caramelised shallots, pancetta, grilled radicchio

 

Meat, Farm & Game

Chicken breast, charred corn in corn cream, brown butter, baby kale chips (entree only)

Thyme roasted lamb fillet, green ratatouille, cavalo nero, kipfler potato, truffle jus

Saltbush roasted pork fillet, young Asian greens, sherry prunes, crackle

Local honey and lavender glazed duck breast, confit of leg, saute Chinese broccoli, shaved baby turnip

Beef eye fillet with slow cooked beef cheek, potato puree, heirloom carrots, whiskey & porcini sauce

 

The Importance of Cheese 

Australian

Hunter Valley Triple cream brie, vanilla poached pear, lavosh, verjuice dressed leaves

Binnorie Dairy goats cheese, drunk muscatels & warm pumpkin seed brioche

Little Greek haloumi soaked in thyme honey, torched brioche, citrus marmalade

Spanish

Garrotxa, braised pineapple, lavender

Queso Manchego, fresh honey comb, unleavened bread, shaved grape in cider

French

Grilled Raclette, toasted fig, cumin crisp, vanilla stock

Roquefort, walnuts, poached apple in maple, fennel seed biscuit

 

The Sweet Life

Lemon Verbena & lime creme brulee, lychee & walnut salad, biscotti

‘Strawberries & Cream’ Seasonal berries with broken macarons, freeze dried strawberry, rose cream, flowers and white chocolate

Mille-feuille of Coconut panna cotta, candied pineapple, ginger & pear, pineapple pastry cream

Lemon butter tart, white chocolate velvet, almonds, salted popcorn, raspberry

Textures of Chocolate & blueberry, 70% Amedei chocolate mousse, tempered white chocolate, blue berry jam & chcoclate soil.

 

TERMS AND CONDITIONS 

We, at Hunter Concierge have updated our cancellation policy. For all new enquiries and bookings made from 20th May 2020 onwards, our standard cancellation policy will apply as at this point the situation is well known to all and bookings are assumed to be made with that in mind.

With the current Covid-19 crisis in mind, our new policy is in line with the offerings from airlines, tourism operators and travel companies all over the world as well as NSW Fair Trading and the ACCC guidelines. 

If Federal or State Governments impose restrictions banning domestic and/or regional/non-essential travel in place at the time of your arrival, and therefore directly affecting your booking. In this instance, we have the following option available for affected bookings;

1.     Move your booking to a new date within 12 months of the original arrival date. Please note that any increase in tariff (for example, special event weekends and public holidays) for the new dates will need to be paid where applicable. Please note that the date of your booking will only be permitted to change once. This credit is non-refundable or redeemable for cash. You will need to advise Hunter Concierge of new dates and stay at the property prior to the end of the 12-month period.

We fully acknowledge that moving dates rather than a full refund may not suit everyone, but we are left without another option. The COVID-19 pandemic has decimated the Travel Industry and Hunter Concierge have not been immune to its effects.

Catering - A deposit of $125.00 is required when the booking is made to secure the chef. Payment constitutes the clients acceptance of the Terms and Conditions. Balance of the full amount must be received in full 28 days prior to the service. A $25.00 non refundable booking fee applies to all new bookings. A $100 administration fee applies if a booking is cancelled more than 28 days before the service. All payment will be forfeited if the booking is cancelled or numbers reduce less than 28 days before the service.

Circumstances may require us to alter menu items without notice. Force Majeure - Hunter Concierge reserves the right to vary or cancel services or part thereof due to extreme weather, flood, fire, natural catastrophe, road closures or other circumstances beyond our control. In this circumstance a 70% refund will be provided. Hunter Concierge will not be responsible or liable for death, injury or illness of any persons or of any loss or damage to any property. Minimum numbers may apply. The chef /waitstaff may at any time refuse to provide services to any person who in the chefs/waitstaffs opinion exhibits unacceptable behaviour.