SYDNEY PRIVATE CHEF CATERING

Sydney Private Chef offers a wide range of exceptional catering services across Sydney and beyond.

Our team of talented chefs, waiters and managers are skilled in providing highly personalised culinary experiences that cater to the individualised tastes and needs our clients.

Whether it's an intimate dinner party, a corporate event, a wedding, birthday or family celebration, Sydney Private Chef crafts menus tailored to suit the occasion.

From cocktail and canape events, sit down plated dinners, breakfasts and working lunches, wedding events our catering menus can be honed to suit your every need.

Our goal is to make it easy for you, with seamlessly run events, beautiful food and  exceptional service.

Whether you’re entertaining clients, hosting a seminar or conference, organising a private party, our menus can be styled to impress you and your guests and clients.

As our clients always say, we make it easy.

We use the best possible produce across all of our menus, sourcing directly from some of the best providore’s on the coast and beyond.

Our food is as simple or as complex as you wish to make it, but always of the highest quality.

We offer everything from canapes, shared plates, and grazing tables to buffets and sit downs, across breakfasts, lunch and dinner as well as morning and afternoon teas.

Just let us know what you are looking for and we will do the rest.
We cater for all dietary requirements with all menus able to be modified to suit.

BREAKFAST

From $25 pp served as a buffet, sit down menus are available on an individual enquiry basis.

We offer a full selection of cows and alternative milks including lactose free milk, almond, soy, oat, and coconut. Orange juice and apple juice Coffee and teas. We Also offer a full range of breads and fruit toast, including gluten free options
v = vegetarian, veg = vegan, gf = gluten free, df = dairy free

Sample Menu

Fresh Fruit platters and plates
Brook Farm granola with Yogurt and seasonal fruit Danish pastry selection and assorted muffins

Chia pudding with Almond cream, Banana and Strawberry Fruit and Walnut loaf
Sour Dough toasts with preserves and nut butters Smashed Avocado with fetta and pesto
Grilled Portobello mushrooms with parsley and garlic Organic egg frittata with spinach and parmesan Pancakes with Bananas and berries (can be GF)
Bacon and egg rolls with caramelized onion and tomato relish

Bacon and eggs served with the below
Grass fed beef sausages, roasted tomato, grilled mushrooms, potato rosti

Bacon and egg rolls with onion and tomato relish Breakfast tarts of cheddar and rocket

Banana Bread with whipped butter
Avocado on toast with feta and pesto
Smoked salmon with tomato and asparagus, dill dressing Corn Fritters with salmon and avocado.

Scrambled eggs with bagels and salmon Roasted field mushrooms with thyme and garlic v

CANAPES & FINGER FOOD

Our hot and cold finger food selection is offered from

Minimum number of pieces only applies to canape events.

$6 to $15 per piece for a minimum 5 pieces depending on the selection.

There is no minimum for the addition of canapes on sit down menus

As always, we can work with you to develop a menu that best suits including all dietaries.

Selections vary due to seasonality.

Sydney Rock &/or Pacific Oysters with lemon and aged cabernet vinegar

Crudo of tuna, green olive, basil, eschalot and finger lime.

Salmon tartare, Japanese flavours, puffed rice

Seared tuna, parsley, caper, and almond salsa

Ceviche of kingfish, rosemary, orange, and lemon

Poached king prawns, Marie rose sauce

Seared scallop, cauliflower cream, lemon myrtle pangrattato

Grilled scallops the shell with green olive salsa

Truffled organic chicken on brioche

Deep fried zucchini flower, ricotta, and honey

Deep fried zucchini flower, spanner crab and parsley almond salsa

Lamb and pine nut meatballs, tomato, and pecorino

Sushi and sashimi plates with pickled ginger and wasabi

Salmon, tuna, scallop, prawn, kingfish and snapper, uni all available on request

California rolls and Maki

Salmon, tuna, scallop, prawn, kingfish, chicken, tofu, tamari, and sesame.

Rice paper rolls

with tofu, cucumber, Asian slaw, sesame and cashews, tamari

or chicken, coriander, mint, and rice noodles, nam jim

Pork, egg and peanut, Asian Slaw,

Marinated salmon on cru, crème fraiche, salmon roe

Petit goats cheese tartlets, olive salsa, fine herbs

Selection of Finger sandwiches

Roast beef with grilled onions, rocket, and tomato

Smoked salmon, cucumber, red onion, and caper mayonnaise

Tuna salad and mayonnaise

Roast chicken and avocado

Salami, roasted capsicum, and ricotta

Ham, Swiss cheese, and pickles

Roasted Vegetable, hummus, V

Banh Mi

Something more substantial

Lamb kofta with spicey tomato relish and macadamia dukkha v gf df

Thai fish cakes, spicy chilli jam gf df

Beef or chicken satay skewers, satay sauce, herb salad

Wagyu slider, our pickles, American cheese, tomato relish

Fried Korean chicken slider

Peking duck pancakes with hoisin sauce

BBQ King prawns, garlic, chilli, and grilled lemon dressing.

Grilled Cuban sandwiches, pork, pickles, mustard, cheese

Croquette Monsieur with smoked ham and Swiss

Vietnamese chicken wraps, nam jim sauce

Tempura Prawns, yuzu mayo

Fish and chip cups, tartare sauce.

Vegan Banh Mi (can be vegan)

Cauliflower bhaji with tomato pickle and coconut yogurt v gf

Soba noodle salad, sesame and spinach with tofu or chicken

Arancini of sweet corn and basil with romesco sauce

Noodle Boxes of Tofu pork, prawn, beef or chicken

Pad Thai, Sichuan, Black bean, Singapore with Rice, or noodle.

Can be GF, DF, V

Dessert Canapes available on request

MORNING & AFTERNOON TEA

Prices start from $15 pp

v = vegetarian, veg = vegan, gf = gluten free, df = dairy free

Most selections can be adapted to most dietary requirements including GF, dairy free and Vegan.

Beverage selection

Still or Sparkling water, orange, and apple juice

Coffee and tea selection, soft drinks on request

Sweet selection

Cookies and biscuits

Fresh fruit muffins

Assortment of Danish pastries

Caramel slice, Cheesecakes, friands, Portuguese Tarts

House made cakes such as orange polenta cake gf and Almond chocolate torte.

Savoury Selection.

Smoked salmon frittata gf

Sandwich selection such as poached chicken and avocado, salmon, and cream cheese sandwich

Mini Tart selection such as Caramelised leek and goats cheese tart

CONFERENCE MENU OPTIONS

As we don’t offer packaged menus, our conference packages can include the above breakfast and Morning and afternoon tea options, as well as our lunch, dinner, dessert, and canape menus. Just let us know what you are looking for and we will arrange a menu that meets your expectations and budget.

CONFERENCE MENUS SAMPLE

Breakfast

Set up and arrival for breakfast

Beverages and buffet selection from above.

morning tea

Select two items with coffee and beverage package

lunch

Select four dishes plus sandwiches

Three salads

Platters of sliced fresh fruit

Afternoon tea

Select two sweet items

Coffee and tea selection

SHARE PLATES, BUFFETS & GRAZING BOARDS

From $25 per guest our Grazing boards comprise of the best of international and local salumi and charcuterie. Including prosciutto, salmi, bresaola, as well has our house made pate and terrines. As with all our menu we offer a range of Gluten and d Dairy Free options as well as Vegetarian and Vegan grazing boards.

Grazing Sample menu

Salumi, crudites and fine cheese with olives, peppers with balsamic, eggplant with capers and lemon, pickled onions

Sydney Rock Oysters with aged cabernet vinegar

Selection of artisanal cheese from Australia and the World with quince, lavosh and crackers.

Cheeses vary on season.

French Charcuterie of pate de campagne, duck or chicken liver parfait, saucisson de Lyon or saucisson sec, madeira jelly, cornichon, mustard, and baguette

Mezze with dips, hummus, baba ghanoush, tzatziki, taramasalata, muhammara, pickled chilli, stuffed vine leaves, olives, pita.

Grazing tables of all of the above and more available on request. Popular additions include assorted canapes and selections across the menus.

Although most of our sit down menu can be turned into a buffet here are a few of our most popular choices

Buffet Sample Menu

Whole Roasted Beef fillet with sauteed mushrooms and Milawa mustard

Grilled Corn-fed chicken with endive and fetta, chicken jus

Roasted King Salmon Fillet with salsa Rosa, pickled fennel and zucchini

Roasted Rosemary Potatoes

Crunchy Asian Slaw

Dessert buffet

SANDWICHES

All our sandwiches are made fresh with the best possible produce. We offer a wide range of breads including sourdough, rye, panini, standard white, Turkish and Gluten Free. We can cater for Dairy free as well as Vegetarian and Vegan options.

Sample menu

Roast beef with grilled onions, rocket, and tomato

Smoked salmon, cucumber, red onion, and caper mayonnaise

Tuna salad and mayonnaise

Roast chicken and avocado

Salami, roasted capsicum, and ricotta

Ham, Swiss cheese, and pickles

Roasted Vegetable, hummus, salad

Shared Salads and side

SALADS

Sample menu

Rocket and parmesan salad with balsamic dressing

Heirloom tomato and cherry bocconcini salad with red wine dressing

Roasted pumpkin, red onion, rocket and cous cous v

Quinoa with sweet potato and Rocket v gf

Cos with avocado and prosciutto, mustard

Greens salad with red wine vinegar v gf

Greek salad with fetta and olives

SIDES

Roasted rosemary potatoes

Seasonal greens

Potato puree

Roasted Root vegetables

SIT DOWN MEALS

Both Lunch and Dinner

All these dishes can be turned in to share plates and Buffets

We offer a wide range of options from two to three course plated

sit down events for groups of all sizes. Food that will impress

and satisfy your clients, friends, and colleagues.

We can also offer multi course degustation’s menu for smaller groups.

Below is our price list based on food only not including GST

2 Course starting from

$60 to $110 per person depending on selection and numbers

3 Course starting from

$90 to $150 per person depending on selection and numbers

Degustation POA

Waitstaff are costed on a per function basis depending

on the size of the function

Main Course Sample Menu

All our meals are made fresh with the best possible produce. All our menus can cater for any Dietary requirements

For the up-to-date seasonal menus including degustation, a la carte, truffle, caviar, vegan menus please visit the link below

https://www.sydneyprivatechef.com.au/menus#SS2020-anchor

Entree

Poached Balmain Bugs with watercress and pear, champagne vinaigrette

Queensland Scallops with celeriac rémoulade, cress and radish salad.

Carpaccio of Cape Grim Eye fillet, parmesan, rocket, olive oil and aged balsamic

Buratta, heirloom tomato, homemade pesto with grilled sour dough

House marinated Atlantic salmon with tomato, cucumber, and dill salsa

Pan fried Scallops with cauliflower, lemon myrtle crumbs, pine nuts and pepitas, baby herbs.

Wagyu bresaola, roasted beets, rocket, Brillat savarin, parmesan, rocket, olive oil and aged balsamic

Grilled King Prawns, marinated fennel, salsa rossa and grilled lemon and radicchio

Seared yellowfin tuna, eggplant, capers and parsley and almonds

Salad of spring asparagus, hens’ egg, and French radish with mature goats’ cheese from Holy Goat

kingfish ceviche, orange, biquinho chilli

Main

Pan fried Murray Cod with cauliflower puree, winter greens.

Fillet of Blue Eye Cod with white bean cassoulet, carrots, and onions.

Roasted Salmon, king brown and shimeji mushrooms and stir-fried greens with miso and sesame, puffed rice.

Saltwater Barramundi fillet with celeriac puree, baby carrots, sauté cabbage and walnuts

Beef fillet, potato puree, mushrooms and mustard

Roasted corn-fed chicken, pumpkin, lentils, fetta, endive, chicken jus

BBQ duck breast with grilled onions, rocket, green olives, aged balsamic, jus

Duck confit, potato mash, pancetta, lentils, jus

Lamb shoulder, chimichurri, Jerusalem artichoke , cavolo Nero

Slow roasted Porchetta, sage and rosemary, mustard fruits, and potato

Pork belly with celeriac and cauliflower puree, onions, and Brussel sprouts

Dessert

Classic crème brulee with winter fruit and a crisp biscuit

Hot chocolate fondant pudding with chocolate sauce and ice cream

Poached Quince and almond tart, vanilla ice cream and poached winter fruits cream

Salted caramel, dark chocolate torte, chocolate mousse, chocolate soil

Crushed pavlova, passionfruit, banana, strawberry, whipped cream

Coconut panna cotta with poached winter fruits

Tiramisu with espresso and chocolate and vanilla mascarpone

Apple tartine with vanilla ice cream

Sable of rhubarb and vanilla

Classic Lemon Tart with crème fraiche

Retreats and Longs Stays

 Sydney Private Chef specialises in providing well trained chefs for retreats, holiday stays and multi day bookings.

Over the past ten years we have travelled across NSW from the South Coast, Canberra, The Southern Highlands, Sydney, Central Coast as well as the Hunter Valley, North Coast and Byron Bay catering for all manner of stays.

We have catered for family holidays, film and TV, business retreats and conferences, Yoga and wellness retreats, weddings and all manner significant events as well as high profile individuals and families.

As always our menus are written to meet individual needs including all dietaries and preferences.

To give an idea of what we can do, please review multi day sample menu.

Sample Menu 1

Sunday Evening

 Whole roasted beef fillet, portobello mushrooms, mustard, pepper sauce.

Roasted Blue eye cod with white beans and charred eschallot

Roasted rosemary potatoes with rosemary salt

Grilled radicchio, watercress, blood orange, sheep feta, mint, sherry vinaigrette

Breakfast both days

Fresh Fruit.

Chia pudding with Almond cream, Banana and Strawberry

Mixture of granola and cereals.

Sour Dough toasts with preserves.

Juices, milk and plant based milks. 

Pastries (If wanted)

Avocado and Ox heart tomato, olive oil and balsamic

Grilled Portobello mushrooms with parsley and garlic

Organic egg frittata with spinach and parmesan.

GF Pancakes with Bananas. 

Bacon and vegan sausages if wanted

Lunch on Monday 

Vegan Rice paper rolls with Tamari and sesame

California rolls with brown and white rice (Salmon, Chicken, Tuna)

Roast cauliflower, ras el Hanout, labneh, pomegranate, coriander, toasted buckwheat and quinoa

Heirloom and ox heart tomato, grilled lemon, eschalot, toasted pitta, radish, parsley

Dinner Saturday night. All shares

Slow Roasted lamb shoulder with salsa salmoriglio, green olive lamb jus

Roasted Sweet potato and cauliflower gratin with cashew dressing

Whole roasted Ocean trout, egg and anchovy salsa, crisp proscuitto and radish salad.

Saute Green beans and Snow peas with almonds

 Desserts all on request.