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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

Miso glazed ocean trout with edamame, sugar snaps and snow peas

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
  • Paella
  • Weddings
  • Cakes

Instagram

I just sent out this month’s newsletter. It’s I just sent out this month’s newsletter. It’s been haunting me at night, the story on repeat, playing in my brain. So I had to set it free. It’s essentially a pesto recipe. Using in season limes. But it’s also a lot more. 

If you read it and enjoyed it, I’d love to know. If you read it and thought it silly, I don’t mind knowing that either. And if you’re curious, I’ll post it in my blog soon, to which there’s a link in my bio. 

#pesto #storiesofinstagram
THIS is the feeling you want when cooking. Connect THIS is the feeling you want when cooking. Connection. Laughter. Fun. And that’s what a chef by the sea cooking therapy weekend is all about. Click the link in my bio to find out more

#cookingtherapy #cookingretreat #cookingweekend #laughter #fun #connection #food #foodie #eat #happy #wellbeing #cooking #learning #relax
Sound on and tap along • Feel nourished. Empower Sound on and tap along
•
Feel nourished. Empowered. Inspired. Relaxed. Feel joy. Learn. Connect. Unwind. In a lush green setting a stone’s throw from the ocean. 90 minutes from Sydney. A million miles from care. This is a chef by the sea retreat. This is a cooking therapy weekend
•
Head to the link in my bio to find out the date of the next one. Coming soon. Places limited to eight
Yes. There’s a massive grin on my face. And a do Yes. There’s a massive grin on my face. And a double rainbow in the sky. But I would be lying if I said that run was easy. Joyous. Or fun! Ok, maybe the bit by the ocean was fun. But it was mostly 15km of plain hurt. And with six weeks until my HM race, I’m wondering whether to quit. Make my first race a bit later in the year. But fuck it. There’s never a perfect time. And there will be food trucks when I finish, whether I sprint, walk or hobble across the end line. So I’ll keep smiling and trying and looking for the rainbows 🌈 

#hertrails #trailrunning #novice
Skools out. Ziva and coffee at the skate park to g Skools out. Ziva and coffee at the skate park to get the day going. 

What’s a ziva. A highly addictive Israeli sesame topped, cheese filled pastry, with briny green olive hits. I can’t get enough @queenester_falafel 

#morning #coffee #ziva
Crisp skinned. Charcoal cooked. Chicken thighs. Ro Crisp skinned. Charcoal cooked. Chicken thighs. Roasted garlic. White bean puree. Caper. Lemon. Parsley. Brown butter. Silky. Smoky. Salty. Sassy. Sunday supper. Comfort food heaven. From Always Add Lemon by @daniellemariealvarez 

#sundayroast #sunday #dinner #dinnerideas #chicken #weekend #cooking
Chocolate cake. Four layers. Rich. Moist. Not too Chocolate cake. Four layers. Rich. Moist. Not too sweet. Italian meringue buttercream. Made with local honey. A nod to the native adornments. And some rather fabulous feather boa like chrysanthemums for this 21st birthday cake. 

#cake #birthdaycake #instabake #celebration #party #catering #caterer #northernbeaches #privatechef #natives #honey #italianmeringuebuttercream
My happy place. Cooking. Creating. Connecting. T My happy place. Cooking. Creating. Connecting. 

This entree’s an oldie but a goodie. Tiger prawns (or coconut poached chicken for the non shellfish eaters) with fennel, rocket, cherry tomatoes and nam jim. 

What’s nam jim. It’s a firey sweet and sour Thai dressing, that marries all the flavours together with a little bit of sass. This is my recipe. 

Whizz, or pound the followling~
2 cloves garlic
1-2 long red chillis
Bunch coriander roots. 

When you have a smooth paste add a big tablespoon of caster sugar, the juice of two limes and 30ml fish sauce. Check for seasoning. Is it sweet enough, salty enough, sour enough, hot enough? Adjust then enjoy. 

#thai #thaifood #entree #catering #privatechef #northernbeaches
#dinnerparty #celebration #birthday
Pork hocks. Deep fried until crisp. Then gently si Pork hocks. Deep fried until crisp. Then gently simmered in master stock for five hours. The meat shredded and pressed into a tray. The skin layered on top. Weighted overnight and cut into 200g portions. Once again deep fried and served with Thai basil, mint, coriander, beansprout and cucumber salad doused with no less than three dressings, adding heat and sourness and sweetness. Well. Basically sealing the deal for an absolute flavour bomb. 

#chinchin #friends #dinner #pork #foodie

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  • 75 Hilltop Road
    Avalon, NSW 2107

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