Please find your Private Chef Menu to download as a Word document.
Ph – 9755 3812
ABN 30 920 115 156 -
Grieg and Juliet Olsen
(Please note the chef is usually on annual holidays between Xmas & New Year.)
Olsen's Seafood Bouillabaisse. Rich tomato base served with prawns, scallops, fish & mussel's, finished with saffron & Ouzo.
Sous vide duck Maryland with garden salad leaves, roast beetroot & Grieg's orange vinaigrette.
Oysters in the half shell - by the dozen:
Tart of roast tomato, BBQ'd artichoke heart & grilled haloumi with smoked olive tapenade & pumpkin puree.
Sizzling garlic prawns with a touch of chilli.
Then enjoy a beautiful palate refreshing Sorbet
all served with potato
Pan roasted chicken breast stuffed with semi-dried tomato, fetta & basil, served with lemon butter sauce.
Atlantic salmon fillet, sous vide in Petra Extra Virgin Olive Oil, served with dill & quinoa crust.
River venison hotpot, a rich ragout with black bean, mushrooms & smoked chilli plus a side of mash.
beef fillet cooked to your liking, served on wilted spinach & roast cherry tomatoes with Grieg's delicious steak butter.
Fresh local fish fillet panfried with steamed leeks topped with prawn & avocado salsa.
All meals accompanied by a medley of vegetables or tossed salad.
Homemade Pavlova with fresh fruit and cream.
Iced orange souffle with chocolate shortbread & cream.
Double chocolate & Bailey's tart with coffee anglaise & cream.
Sticky date pudding with salted caramel sauce & cream.
Chef’s selection of gourmet cheeses with fresh fruit, quince paste and crackers
These meals are cooked fresh in your chalet and served to you by your personal chef.
Dinner for two costs $260 with GST. This includes two individually selected three course meals with Sorbet from the menu above.
(Also all the washing up is done for you before the chef leaves.)
Book through Yelverton Brook on Ph 08 97557579 or email