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Banquet

Think abundant platters of food, beautifully presented for guests to help themselves to. Plates of succulent roasted meat, market fresh fish, vibrant salads and delicious desserts, displayed to make your guests’ mouths water and create a lasting impression.

Salads

Chargrilled broccolini with chilli, lemon and garlic

Eggplant with butter beans and cherry tomatoes

Kale and Brussels sprouts with pecorino and almonds

Cardamom roasted butternut pumpkin with tahini and lime

A kind of panzanella with quinoa, tomato and toasted sourdough

Green bean, blistered cherry tomatoes, olives and mint

Eggplant with a buttermilk dressing and pomegranate seeds

Moroccan carrot with yoghurt and coriander

Sweet potato with maple and pecans

Shaw river buffalo mozzarella, heirloom tomatoes, fresh basil

Roasted vegetables with cous cous and a harissa dressing

Fresh figs and buffalo mozzarella with pomegranate molasses

Barbecued corn with lots of fresh herbs and lime

Roasted squash with red onion, tahini and za’atar

Roasted root vegetables with lemon, garlic and coriander


Something warm

Duck fat roast potatoes

Sweet potato gratin

Pumpkin bake with chili and sage


Meat and Fish

Eight hour braised shoulder of lamb with mint chimmichurri

Whole quick cooked long rested fillet of beef with shallot and ginger marinade

Chargrilled calamari with cannellini beans, rocket, lemon and chilli

Tiger prawns, fennel, rocket and cherry tomatoes with nam jim

Whole roasted barramundi with lemongrass paste

Whole poached fillet of salmon with cucumber and dill salad

Overnight roasted shoulder of pork with apple sauce

Moreton Bay bugs, orange, fennel, and green olive salad

Roast side of salmon with lemon wedges and parsley caper mayonnaise

Ginger beer glazed ham

Cedar plank salmon with pickled red onion, fresh leaves, sour cream and tortillas


Something sweet

River cafe lemon tart

Chocolate and hazelnut cake

Individual pavlovas with cream and berries

Passionfruit panna cotta

Middle Eastern orange and almond cake

Crème caramel

Citrus sorbet filled meringue roulade

Alex Herbert’s chocolate tart

Tiramisu

The Details

Banquet service comprises one meat, one fish, two salads, one dessert, per person $60

The addition of three canapés on arrival, per person $12

Additional salads and or desserts, per person $5

Additional meat or fish dishes, per person $10

Minimum of 20 guests

Staffing

We are happy to arrange friendly and professional staff for your event and can advise on the number that you might need. Staff are $50 an hour for a minimum of 4 hours per staff member.

Essentials

We are able to help organise the hire of any additional items that you might need for your event like wine glasses, crockery and cutlery, tables, chairs and linen.

Food

  • Cocktail
  • Banquet
  • Elegantly Plated
  • Grazing
  • Paella Party
  • To Your Door
  • For The Freezer
  • I Do
  • Cakes

Instagram

Fish cakes vs fish fingers. Leftover poached sal Fish cakes vs fish fingers. 

Leftover poached salmon whizzed with cooked potatoes, salt, pepper and parsley. Coat with coarse sourdough crumbs. Fry in butter. To make sure the middle is hot, pop on a tray alongside kids fish fingers and cook in the oven for 20 minutes. Serve with a bag of salad. And sriracha tahini lime garlic sauce. 

#dinner #familydinner #weeknightdinner #fishcake #salmon #recipe #easydinner #dinnerinspo
Home sweet home. And to a freezer that always has Home sweet home. And to a freezer that always has bolognese. One batch of béchamel later. Sunday lasagne. Dinner done. Now for an early night. 

#dinner #sunday #weekend #lasagne #bolognese #freezerfood
Dodging crocodiles and narwhals paddling to pirate Dodging crocodiles and narwhals paddling to pirate island...

#kangaroovalley #canoe
And while the kids were toasting marshmallows... w And while the kids were toasting marshmallows... we were cooking rainbow trout and kipfler potatoes in the coals, just add sour cream, lemon and dill. 

@lyrebirdridgewinery #dinner #cookingoverfire #weekend #familytime
Toasting marshmallows under the stars @lyrebirdrid Toasting marshmallows under the stars @lyrebirdridgewinery 

#weekend #holiday #marshmallows #firepit
Roast chook, roast spuds and roast baby carrots. Roast chook, roast spuds and roast baby carrots. 
Quite possible my favorite meal to cook. And eat. 
Cut a lemon into four and stuff it along with some woody herbs like thyme or rosemary inside the cavity of the chicken. Sprinkle the chicken skin with salt and drizzle with olive oil or smother with butter. Pour a cup of water in the baking tray and pop the chook in the oven for around one and a bit hours. To test whether your bird is cooked, pull the leg away from the body, the juices that run out should be clear with no tinge of pink. When you’re confident the chicken is cooked, remove from the oven and cover with foil and a tea towel and leave for up to two hours, yes really, until you’re ready to tuck in. Why? The meat will suck all the juices back in and relax and be tender and juicy. You can before you cover the tin remove the crispy skin so that it retains that salty crunch! The liquid in the pan becomes the zingy gravy. 
Now you have time to do the spuds and carrots and veg at your leisure. With a glass of wine. 

#roast #chicken #weekendcooking #cbtsrecipes
Pop up cookie stall open 9-10 this morning, made w Pop up cookie stall open 9-10 this morning, made with 💖 by Thea

#theaconnie #holidays #cookies #number75
Easy as... tray bake. Sprouts and chorizo were the Easy as... tray bake. Sprouts and chorizo were the stars, with cameo roles from garlic, lemon, smoked paprika, cumin, eggplant, capsicum, tomato, and onion. And the usual story lines of butter, extra virgin olive oil, parmesan, salt and pepper. 

#traybake #brusselsprouts #dinner #easyas #weeknightdinner
The BEST day. Their words. And mine. #theaconnie The BEST day. Their words. And mine. 

#theaconnie #patfinch
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  • 75 Hilltop Road
    Avalon, NSW 2107

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