Everyone has varying tastes and there are numerous styles and cultures to choose from.
Passion ate the Chef owner and executive chef Jason Ludwig encompasses 20 years of knowledge and experience to create a truly unique and diverse dining experiences. He fuses textures, flavours and cultures culminating in a memorable event that is seamless from course to course.
Passion ate the Chef cater for all dietary needs as well as service style whether it be formal canapé, buffet or seated 2 to 7 course. We design the menu and event around your needs and likes.
Sample FORMAL Menu
Brandy, lemon and garlic flambéed prawns served with harrisa, goats cheese croutons and herb melange
Jamon ham with goats chèvre pannacotta and fire glazed figs
Szechuan 12 hour Teriyaki eye fillet, mushroom paste, wasabi soil and a ginger snow pea salsa
Nori dipped Salmon darn on crushed potato and crayfish tian with dashi, chipotle mayo
Grade 4 wagyu scotch fillet, potato fondant, soured cherries, black garlic, king oysters
Pan roasted duck breast with berries, celeriac remoulade, Fuji fruit
Textures of chocolate
Choc/chilli parfait Milk chocolate Bourbon truffles White chocolate sugar roasted almond clusters Dark chocolate violet crumble
Ruby grapefruit jelly, strawberry marquise, sticky toffee apple and vanilla tuille
Apple sorbet with roasted apples, shortbread, roast rhubarb, lemon rocks and lemon meringue