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Private Chef Menu
Please find your Private Chef Menu to download as a Word document.
Olsen Catering
Mob 0407 553 801 or Mob 0407 553 867
Web -
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.)

Dinner menu


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. 

Market fresh  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  

Mains - 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. 

Margaret River venison hotpot, a rich ragout with black bean, mushrooms & smoked chilli plus a side of mash. 

Prime Harvey 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 from $280 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

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