Dinner Party Menus Designed by Chef Brett Gilbert

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Suit as an entrée or degustation menu option only**

Surcharge Applicable #

GF = Gluten Free

V = Vegetarian

VG = Vegan

The Land

Pork belly, skin puff, beans, peas, heirlooms, oats, apple (GF)

Lamb 2 ways, ra sel hanout, eggplant, sheeps yoghurt, mustard, za'atar crumb 

Aged Wagin duck breast, rhubarb, daikon, amaranth, grapes, citrus jus (GF)

Chicken breast, corn ragout, yolk, smoked mushroom, skin (GF)

30 Day dry aged sirloin, potato, pickle, leek ash, amaranth, watercress (GF)

Wagyu rare, horseradish, black garlic, parmesan, tarragon**

The Sea

Scallops, tomato basil broth, garden herbs, lemongrass (GF)** 

King prawns, bacon, asparagus, buttermilk, Geraldton wax, (GF)

Red emperor, eucalyptus, wild mushroom, samphire, fig  (GF)

Blue manna crab, passionfruit, ssamjang, sprout salad, daikon, avocado** (GF)

Kingfish, yuzu, black garlic, horseradish, fennel, coral crisp**

#Marron, black tea dashi, kohlrabi, mushroom, furikake** (GF)

Plants

 Gnocchi, house ricotta, pumpkin, mushroom, kale. lemongrass (V)

Beetroot, berries, goats curd, balsamic, caraway, amaranth (GF V)

Heirloom carrots, beans, peas, tarragon, horseradish (GF V)

Eggplant, corn mole, artichoke, coriander, sprouts (GF V, VG)

Dessert

White chocolate crèmeux, banana 3 ways, sesame, caramelised yuzu (GF)

Coconut 3 ways, mango, passionfruit, coriander, meringue (GF V VG)

 Honey and white chocolate mousse, comb, salted caramel, chocolate mint (GF)

Cheese

Chef’s selection of Western Australian cheese and seasonal accompaniments 

Contact Perth's best dinner party caterer and personal chef hire service and book your event today .