Personal Chef Byron Bay & Gold Coast
Asian Inspired menu #2
A- Grade Scallops on Cauliflower puree with sprout salad and turmeric cream.
Rainbow Sashimi – White, Red & Orange with miso glaze, seeds and herbs
Baked Lamb Cutlet herb stuffing wrapped in prosciutto on pickled eggplant.
BBQ Beef Fillet cherry tomato, kelp,cucumber and mint salad with chilli dressing.
Duck Breast on red lentil pumpkin puree, red cabbage herb slaw, tamari glaze and coconut crispy prawns.
Garlic butter Lobster Tail with dashi braised leeks, spinach tomato with home made herb bread and kale relish.
Sticky Belly Pork and chilli squid on sweet potato mash, char grilled asparagus, star anise sauce.
Market White Fish, Mussels and Prawns in Green Curry with coconut rice, spring onion, herbs and cucumber salad.
Flourless French Chocolate tart with orange and mint salad, pistachio praline.
Honey and Yoghurt Panna Cotta with cacao dipped strawberries.
Assort Vegan Chocolates – Bliss Balls, Bounties and Snickers.