Personal Chef Byron Bay &Gold Coast Menu
Dinner Party Menu.
- Scallops with sweet potato puree with seeds and herbs, citrus dressing.
- Ceviche of Market Fish with avocado mousse, sun dried cherry tomatoes with chilli lime.
- Lamb Cutlet stuffed with goats cheese wrapped in prosciutto with yoghurt tahini.
- Marinated Moroccan Prawn salad with pickled veg, cheery tomatoes and herbs.
- Goats Cheese and caramelised onion tart with rocket and beetroot.
- Crispy skin Salmon with quinoa soy sesame galettes, asparagus, with a kale cream sauce.
- Soy Beef Fillet and tofu with garlicky eggplant, spinach and red onion with miso dressing.
- Chicken Breast stuffed with kale and olives, crushed cauliflower, roasted corn and capsicum cream.
- Lamb Back strap with crushed peas, chargrilled broccoli, roasted garlic and feta sauce.
- Filo Vego Cluster – Haloumi, roasted roots, kale pesto, garlic nut crust with lemon yoghurt.
- The Henry Rollins – Intense Chocolate light white chocolate mousse fresh fruit and brandy snaps.
- Yoghurt Panna Cotta with berry jelly and pistachio cream and banana chips.
- French Chocolate tart with saturn fruits, vanilla ice cream and crispy coconut.
- Assorted vegan chocolate – vegan bounty bar, snickers and bliss ball.