Chef Cristiano Besazza
Private Chef In St Kilda East

Get to know me better
I don't work for success, simply to improve myself and give pleasure to my guests.
I am an Italian professional chef with 15 years of experience around the world between Europe, Russia and Australia.
I love to cook with local and seasonal products.
I specialize in Mediterranean, Italian and vegetable cuisine and I like to combine Australian tastes.
Finally I respect the environment by not using plastic or surrogate products.

More about me
For me, cooking is...
I can express totally myself and I can offer emotions to my guests. Cooking is all my time and my life.
I learned to cook at...
In one of the most Famous Italian culinary school. Moreover my parents have a restaurant and I did experience in a good/high levels restaurants.
A role model in the kitchen is...
My role model in the kitchen is Gualtiero Marchesi.
A cooking secret...
mix classic recipes with new processing techniques. And strong cleanliness.
My menus
Spanner crab cocktail, avocado, fennel, seaweed and rice crisp (N.F. , D.F. and G.F.)
Marinated King Prawn, red pepper dressing, puffed grain salad, spring herbs (G.F, D.F, N.F.)
Japanese scallops. morcilla, roasted shallots, pea puree and corn shoots (G.F , N.F.)
Kingfish carpaccio, fennel, pistachio, raspberries and honey vinaigrette (G.F., N.F. and D.F.)
Beef tartare, pan brioche, hazelnut emulsion, fried capers, parsley
Ox Tongue, padron peppers, blueberries, prosecco (G.F. , N.F.)
Grilled asparagus, sabayon, quail eggs, salmon roe, nasturtium (VG, V. , N.F., and G.F.)
Twice baked two cheese souffle, smoked beetroot salad, rosemary(VG. , N.F.)
Canederli- bread gnocchi, with smoked speck, scamorza, cultured butter and sage (N.F, Option – V,)
Eggplant parmigiana, prosciutto cotto, buffalo mozzarella, basil pesto ( N.F, G.F Option V)
Caserecce with wild mushroom and snail ragu, hazelnut crumble (Option V, N.F, G.F, D.F)
Salted cod cannelloni with saffron puree, pumpkin chips (N.F Option V)
Paccheri with King prawns ragu & bisque, buffalo mozzarella (N.F, Option G.F, D.F, V)
Carnaroli risotto, saffron and braised veal shank (G.F, N.F)
Carnaroli risotto, candied lemons, capers, sage (G.F, N.F, V)
Carnaroli risotto, globe artichokes, prawns (G.F, N.F, option V)
Line caught Snapper, local mushrooms, chervil pesto (D.F, G.F Option N.F)
Rock flathead roulade, lemon beurre blanc, mussels, zucchini canolo (N.F, G.F)
Hasselback potato, Tuscan kale, black garlic emulsion, dill, baby onions (V, N.F, D.F, G.F)
Lamb rack, cacio e pepe sauce, spring greens (N.F, G.F)
Braised beef ribs, parsnip, radicchio, balsamic vinegar (N.F, G.F Option D.F)
Grass fed beef eye fillet, roasted shallots, yellow & green beans, café de paris (N.F, D.F)
BBQ half spatchcock, leeks, tomato gazpacho, fried capers (N.F, D.F, G.F)
Quail saltimbocca, San Daniele prosciutto, sage, white wine, grilled polenta (N.F, G.F)
Pork scotch fillet, witlof, liquorice (N.F, D.F. G.F)
Rhum cappuccino’, Pepper chocolate cremoso, milk foam (N.F, G.F)
Chocolate terrine 70% with chocolate and almond sauce, chocolate sorbet (Option D.F, N.F)
Pistachio tiramisu, fresh strawberries, lemon balm
Almond flan, candied orange, nougat ice cream (G.F Option D.F)
Lemon sorbet, mint, pineapple, coconut mousse (V, D.F, N.F, G.F)
White chocolate & star anise semifreddo, pear jelly, ricotta (N.F, G.F)
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Cherries tomatoes and EVOO focaccia with fresh ricotta, broad beans
Grilled baby sugarloaf cabbage and compressed red apple with roasted seed crumble, buttermilk sauce
Compressed ox heart tomato on thyme and bread sauce, buffalo mozzarella, peach carpaccio
Prosecco Carnaroli risotto with heirloom Dutch carrots, almond, mascarpone cheese
Deconstructed ratatouille (zucchini, tomato, eggplant and potato) with fresh tomatoes and oregano salsa, chives, garlic flowers
Cappuccino panna cotta with creamy milk chocolate, coffee reduction, milk foam
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Rosemary and turnip focaccia with black anchovy and fresh ricotta
King fish carpaccio with raspberry and shaved fennel, toasted pistachio, IPA beer vinaigrette
Carnaroli risotto with local farm sweet corn, Port Philip Bay Mussels, lime zest, pecorino
Roasted salt bush lamb shoulder marinated in coffee rub with eggplant puree, baked Japanese pumpkin, broad beans
Pan roasted duck breast on carrots puree, toasted hazelnuts, sautéed baby spinach, roasted red grapes
Green apple crumble with vanilla crème anglaise, marsala raising gel, poached rhubarb
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Oregano and sweet potato focaccia with mortadella mousse and homemade pickles
Handmade ‘strozzapreti’ pasta with duck leg ragu, English spinach, celery heart leaves
Crispy skin pork belly with sunflower seed pesto, carrot chutney
Slow ‘twice cooked’ beef ribs in aged balsamic vinegar with grilled radicchio leaves, olive oil potatoes puree
Roasted jumbo quail stuffed with wild mushrooms and pork neck on chickpeas panisse, braised black kale
70% dark chocolate and almond terrine with chocolate sauce and chocolate gelato
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Saltbush and potatoes focaccia with red snapper mousse, capers salad
Blue Swimmer Crab souffle on marinated saffron egg yolk, “coral” tuile, pink pepper
Squid ink ‘Carnaroli’ risotto with calamari and Crystal Bay Prawns, baby peas, lime zest
Pan fried hapuka fillet (or market fish) on lemon flavored puree with tarragon zucchini salad, zucchini cannolo
Barramundi ‘Al cartoccio’ baked with silver beet, black anchovy, lemon and white wine
Deconstructed tiramisu’, mascarpone and chocolate mousse, coffee sauce and biscotto
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