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Epicure Chefs

Dinner4two

Sydney - Melbourne - Brisbane :: Australia

At an Romantic Outdoor Location or in the intimacy of your own home

For a special intimate dinner/lunch on a location of your choice (beach, park, lookout). Epicure Personal Chefs will take your fine dining experience outside.

Epicure will provide a formal dinner table and serve you and your date a freshly prepared 5 course meal. Better then dining in a 5 star restaurant. You will be having a luscious Dessert and Chocolates, whilst watching the Sunset! Enabling you to enjoy your romantic dinner by the beach, in a park, or where ever you choose. Your luscious Dinner includes five courses.

Dinner4Two at an Outdoor location

$475 for 3 hr service.

the intimacy of your own Home

For a special dinner4two in the luxury and intimacy of your own home. A personal chef will come to you and prepare a luxuriant five course dinner for you and your partner.

An Epicure Personal Chef will set your dining table with fine linen, crockery, and flowers. The meal and drinks will then be discreetly served so you can enjoy a truly romantic dinner. Your luscious Dinner includes five courses .

Dinner4Two in your own home

$375 for 3hr service.

 

Breakfast4Two

Have one of our breakfast4two chefs come and pamper you and your lover and serve you a most luxurious breakfast so you can languish decadently at home, and fully enjoy each others company.

$345 for 3hr service for two people

Breakfast menu

Makes a great present! 

Click Here for information on our gift certificates .

Want to learn more about Epicure Chefs services? Please click on an area of interest or call us on  0404 669 844 to learn more about the benefits of using a personal chef. If you would like further information, email us at info@personalchefs.com.au, or you may also click here to complete our online form.

Terms and Conditions

 

Dinner4two Menu

Private Dining Menu
All guests to choose the same* menu items

To whet the appetite we will be serving a selection of

Three Gourmet Canapés

Entrees

  • Carpaccio of Beef Tenderloin with persian fetta, shaved parmesan, gold pine nut vinaigrette and watercress* Chilled Coffin Bay Oysters with smoked salmon, cucumber and dill sals
    -or-
    grilled lemon & lime, flying fish roe, wakame and sesame soy*
  • Sautéed Breast of Quail on potato apple pancake with red winesabayon*
  • Risotto of Wild Mushrooms with truffle oil, parmesan cheese, baby spinach and parsnip chips*
  • Sautéed King Prawns with saffron, ginger and chilli on a salad of avocado and kiwi fruit*
  • Truffled Sweet Potato ravioli with cauliflower panna cotta and caviar and flying fish roe*
  • Gratinated Goats Cheese with a warm salad of kipfler potatoes, broad beans, Pancetta, roasted banana capsicum and sauce vierge*
  • Moroccan spiced Lamb Loin filled with dates and prosciutto, served with a warm salad of cous-cous, avocado and almonds*
  • Baked King Prawns in kataifi pastry with a salad of mango, lime and strawberries in balsamic*1
  • Warm green Asparagus wrapped in prosciutto, soft poached egg and hazelnut-dukkah*
  • Seared Bonito sashimi with apple mustard dressing, daikon and crisp lotus root

Mains

  • Fillet of Beef Tenderloin with roasted vegetable tarte tatin, sautéed silver beet béarnaise sauce and red wine jus*
  • Pan seared Fillet of Salmon served on lobster mash, truffled garden beans and cauliflower white wine veloute*
  • Rack of Lamb baked in rosemary honey with gremolata crushed kipfler potatoes, baby spinach and seeded mustard jus*1
  • Seared Loin of Yellow Fin Tuna ‘farçon Epicure’ with salad of sprouts, lime, chilli, avocado & oven dried cherry tomatoes, sweet corn fritters and lime curry butter*
  • Breast of Corn fed Chicken with sweet miso & fine herb crust on yellow squash galette, served with tamarillo sauce*
  • Seared Beef Tenderloin on potato rosti, with sautéed wild mushrooms and truffle infused red wine jus*
  • Confit of Ocean Trout in konbu crust, zucchini flowers, Snake beans and mild seafood laksa ragout*1
  • Mango centred Breast of Chicken with sesame seeds on sautéed watercress with cashews and spinach pesto*1
  • Chinese red roasted Beef Cheeks with sweet corn puree and stir fried snow peas with pickled ginger*
  • Fillet of Snapper on wakame spinach, gingered sweet potato, sautéed shiitake and ginger butter sauce*
  • Slow cooked Lamb Shanks, preserved lemon, pine nuts, olives, garlic and herbs de provence served with confit potatoes*
  • Fillet of Wild Barramundi with a ragout of prawns in lobster bisque, served on truffled butter beans and silver beet*
  • Herb crusted Veal Rib Eye served on the bone with gnocchi a la Romana, madeira - tomato jus and buttered Broccolini*1

 
All mains are served with sides:

  • Fresh wholemeal/white sourdough bread
  • Roquette, pear and parmesan salad with apple balsamic
  • Sautéed asparagus and roasted cherry tomatoes

Desserts

  • Vanilla Creme Brûlée with oranges, strawberries and chocolate in cointreau*

  • Souffléd Almond Crepes filled with berry chocolate mousse served warm with vanilla ice cream and fresh berries*1
  • Cinnamon and Honey Creme Caramel served with biscotti and fresh fruit salad with crispy meringue*
  • Double chocolate Panna Cotta with macadamia nuts, gold leaf coated berry, mint chocolate quill and biscotti*1
  • Warm Chocolate and Coconut Pudding with glazed banana and vanilla cream*1
  • The Marquise of Chocolate Cakes with drunken cherries, crisp gold leaf raspberries and mint anglaise*
  • Cherry and Almond Pudding served warm, with kirsch anglaise and fresh berries*
  • Classic Apple Tart Tatin served with warm caramel and Vanilla ice cream*1
  • Warm Berry salad with Bourbon Vanilla & Cointreau, served with Vanilla Yoghurt mousse and dark chocolate*
  • Premium cheese platter- King Island and Jindi blue, brie, cheddar and ash goats with quince paste, fruits, crispbread and crackers (2 people min.)

Petit fours

  • Handmade chocolate and ice cream petit fours
  • Tea & Coffee Tea
  • Twinings earl grey, camomile, peppermint & green
  • Coffee
  • Toby’s Estate fair trade organic- any way you like - we supply espresso machine

On request
$4.00 p/diner

*Alternate serve of meals can be arranged and will be charged at $7.50 p/diner & p/course

1 Dishes are not available for Beach locations

We prepare all of our food fresh from scratch on the day of your event. We do not keep stock and all fresh food items are purchased on the day. Therefore, in the unlikely event of a food item being unavailable, I reserve the right to substitute such produce.Both diners to choose the same menu items

Breakfast menu

  • Fresh Croissants
  • Oysters with Baby Spinach and glazed with Béarnaise
  • Smoked Tasmanian Salmon with Crouton toast
  • Caviar Poached Egg, spring onions and capers
  • Served with shots of vodka
  • Thin herb omlette with wild mushrooms and truffle oil
  • Fresh grilled gourmet Italian sausages or bacon
  • Danish Pastries
  • Berry salad served with Champagne and Vanilla sorbet

All seved with freshly squeezed Juice and Premium Australian Champagne

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