SAMPLE MENU

  • Croquetas Iberian - Jamon Serrano &, Manchego croquette, Romesco sauce

    Boquerones - white anchovy, smoked paprika, tomato salsa, aioli, pickled shallot

    Salmon Gravlax - brioche bread, horseradish, cultured cream, cornichon, dill

    Steak tartare - sourdough, egg yolk emulsion, tarragon

    Japanese scallop - miso brown butter, finger lime, sorrel

    Prosciutto San Daniele - focaccia bread, goat’s cheese, sundried tomato

    Spanish 'Gilda' - Guindillas, piquillos, Ortiz anchovy, olives

  • Wagyu bresaola - parmesan, will rocket, capers, kohlrabi remoulade

    Tuna tartare - wakame, radish, spring onions, yuzu emulsion, kombu

    Heirloom tomatoes - burrata, grilled peach, manuka honey, nasturtium

    Snapper ceviche - Ajo Blanco, macadamia, Spanish melon, cucumber, red pepper oil

    King prawn salad - kipfler potatoes, fennel, avocado mousse, salmon roe, watercress

    Salmon 'Nicoise' - dill cream, cherry tomatoes, olives, haricot vert, black garlic

  • Grilled Txistora - salsa verde, freekeh, bulhorn peppers

    Warm Basque salad - vongole, borlotti beans, piquillos, pickled celery

    Galician style octopus - smoked paprika, saffron aioli, Spanish potatoes, sherry

    Tiger prawns - Romesco sauce, spring onions, herb salad, preserved lemon salsa

    Sardines - panzanella salad, tomato salsa, burnt lemon, oregano

    Squid ink spaghetti - pippies & clams, 'nduja sauce, cherry tomatoes, basil

  • Potato gnocchi - pistachio pesto, Tuscan kale, broad beans, parmesan, pangrattato

    Grilled whole chicken - Romesco sauce, Espelette pepper, spring onions, agrodolce dressing

    Market fish - Provençale sauce, zucchini, cherry tomatoes clams, dashi, local herbs

    Ocean trout - Yarra Valley caviar, dill butter sauce, rainbow radishes, fennel salad, local flowers

    Steak Au Poivre - pomme puree, king oyster mushrooms, Kampot pepper sauce

    Dry-aged duck breast - celeriac puree, grilled plums, radicchio, vincotto dressing

    Spring lamb - Cafe De Paris butter, asparagus, peas, pickled red onions

  • Tarte Tatin - golden apples, vanilla ice cream, caramelised almonds

    Apricot 'mess' - creme fraiche mousse, coconut, honey, thyme flowers

    Dark chocolate mousse - chantilly crème, hazelnut, cherries

    Vanilla semifreddo - macerated strawberries, white chocolate

    Lemon and olive oil cake - honey ricotta, lemon gelato

    Crema Catalan - pineapple, mango, lime, brown sugar caramel

Mediterranean Feast Catering
Hanging vegetables and meats on a black outdoor metal rack, including garlic, two bunched ducks, an ear of corn, apples, and leafy greens, set against a dark fence background.
Chicken Harissa Corn
Assorted fresh vegetables including figs, leeks, radishes, and greens, with a small bowl of creamy dip sprinkled with paprika.
A man wearing a red cap and brown apron is standing at a grill with food and vegetables, brushing marinade or sauce onto the food.
Person holding a plate with roasted squash, herbs, and garnishes, alongside a serving of ribs with sauce on a dining table.
People gathered around a dining table enjoying a meal outdoors with a vineyard view.
Private Chef Melbourne
Person holding a grilled scallop in a seashell with sauce, surrounding a platter of salad with vegetables and greens.
Salsa Verde Chef
A dish of octopus salad garnished with herbs, cucumber slices, and yellow sauce, with other plates of octopus salad, canned goods, and seasonings on the black counter.
A man with a beard smiling, wearing a red cap and white t-shirt, in a kitchen or outdoor cooking area, preparing food with red peppers and greenery.
A top view of three plates of food with grilled steak, roasted vegetables, and greens with a yellow sauce, placed on a pink surface.
Person grilling octopus, peaches, and fish on an outdoor barbecue grill.
A bowl of diced pineapple topped with a scoop of creamy vanilla ice cream garnished with hazelnuts and microgreens, on a pink ceramic surface.
Harvesting Vegetables Garden
A glass fish-shaped serving dish filled with a colorful tuna poke salad, garnished with sliced radishes, chopped green onions, and microgreens, placed on a woven wooden placemat on a white tablecloth, with beverage glasses and other dishes in the bac
Profiteroles Melbourne Catering
Farm To Table Private Chef
Grilled pork chop with chili peppers on a black grill tray with other meats in the background.
Grilling Private Chef Melbourne
People sharing a bowl of cooked clams garnished with herbs at a festive gathering.
A group of friends sitting around a table outdoors, with a woman in the center smiling, during daytime in a lush green garden or vineyard.
A person grilling steak on a barbecue grill, using tongs to handle the meat. The steak is seared and cooking over open flames.

Melbourne, Mornington Peninsula, Yarra Valley, Great Ocean Road & Beyond

I work directly with you to create a tailored menu for whichever type of event you are hosting. Once we have established the number of courses, guests, and dietary requirements, I will send you a quote and a copy of the menu for your approval. 


Prior to your event I will shop at local farmers markets to source the freshest seasonal ingredients. I am deeply engaged with an ongoing exploration of good, simple food.


At the end of the event I will leave the kitchen or venue in it’s original condition, while you and your guests don’t have to lift a finger. 

A smiling man wearing a red cap with 'MINIMALIST' written on it, a white shirt, and a brown apron, cooking or preparing food beside a grill with various vegetables and ingredients visible.
Book Yonatan
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