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.)
Homemade seafood chowder filled with prawns, scallops, mussels, fish and vegetables, topped with saffron.
Thai chicken sticks served with tossed salad and red curry, coconut and lime dressing.
Oysters by the dozen:
Roast tomato, eggplant and olive tart with goat cheese and balsamic, red pepper glaze.
Sizzling garlic prawns with a touch of chilli.
Then a beautiful Sorbet to enjoy
Tandoori spiced Mt Barker chicken breast with steamed rice, raita, and kasundi
Atlantic salmon fillet, oven-baked in filo pastry served with chardonnay and lemon thyme sauce.
venison, panfried, served with potato mash and
, blue cheese sauce.
beef fillet cooked to your liking, accompanied by a grilled field mushroom and served with creamy seed mustard sauce
Fresh local fish fillet panfried with scallops and topped with avocado and lemon salsa.
All meals accompanied by a medley of vegetables or tossed salad.
Homemade Pavlova with fresh fruit and cream.
Fruit sorbet terrine served with fruit coulis and cats tongue biscuits.
Pecan and Kahlua tart with butterscotch sauce and cream.
Banana, choc chip pudding with hot fudge sauce and cream.
Chef’s selection of gourmet cheeses with fresh fruit, nuts and crackers – for two
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 x 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