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 Double baked hazelnut and gruyere soufflé with herbed mascarpone and spiced sweet balsamic Jamon ham with goats chèvre pannacotta and fire glazed figs Chicken breast with braised leeks, celeriac remoulade and sauce gribiche
Nori dipped Salmon darn on crushed potato and crayfish tian with dashi, chipotle mayo Szechuan 12 hour Teriyaki eye fillet, mushroom paste, wasabi soil and a ginger snow pea salsa Twice cooked herbed chicken breast with rosemary celeriac paste, pepperonata, black olive soil
Vanilla buttermilk pannacotta with lime and basil soup
Textures of chocolate Choc/chilli mousse Milk chocolate Bourbon truffles White chocolate sugar roasted almond clusters Dark chocolate violet crumbles
Deconstructed lemon meringue pie
Ruby grapefruit jelly, strawberry marquise, sticky toffee apple and vanilla tuile Cold chocolate fettuccine served with chocolate shards, crushed hazelnuts, port macerated fruit and crème anglaise