Chef David Harrington

Private Chef in Canberra

Well traveled and highly experienced chef with 20 years in the industry. From Michelin starred restaurants in France, to stints in Peru and Ecuador in South America. Proficient in many styles of cooking, with a focus on quality ingredients and outstanding flavours. Expert in wine pairings, whisky pairings and craft beer food combinations. Have cooked for celebrities and dignitaries in formal and informal settings.

I feel comfortable cooking in many different styles, adopting regional methods from all over the world, while tilting naturally towards solid french technique. I love quality ingredients, natural yet distinctive flavours and a little bit of spice.,

For me, cooking is a form of artistic expression that speaks of terroir and community, with a healthy splash of technique and science.

For me, cooking is...

A form of artistic expression that speaks of terroir and community with a healthy splash of technique and science.

I learned to cook at...

Various establishments in Sydney, Canberra, Peru, Ecuador, France and have taught and cooked in Nepal, Malaysia, Mexico, Colombia, Canada, Thailand...

A cooking secret...

Looking at the same ingredient with a different cultural or technical angle, every time I step into the kitchen.

My menus

Italian - Indulge

STARTER

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Vitello Tonnato

Bruschetta with cherry tomatoes, capers and olives (vegetarian)

Gorgonzola croquettes with pear and wine compote

Caprese with chilled tomato consommé and aged balsamic (vegetarian)

FIRST COURSE

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Risotto Milanese with winter vegetables (vegetarian)

Handmade gnocchi with lamb ragout and baby carrots

Squid ink ravioli with tiger prawns and vermouth sauce

Spring pea and ricotta ravioli with garden herb alioli (vegetarian)

MAIN COURSE

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Bistecca alla Fiorentina with creamy polenta and roasted baby vegetables

Porchetta with rosemary potatoes and rocket salad

Grilled king mushroom risotto with truffle oil and parmesan (vegetarian)

Veal osso bucco with gremolata and glazed baby vegetables

DESSERT

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Zabaglione with berries and chocolate crumble

Orange blossom panna cotta with pistachio praline

Chocolate almond cake with salted caramel and vanilla ice cream

Tarte tatin with vanilla ice cream

Local/Surprise - Exclusive

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Merrimbula oyster ceviche in the shell with chili, lime and caviar

Spicy kangaroo tartare with gochujang, sesame crisps and pickled beetroot

Vine ripened tomatoes, chilled tomato consommé, mozzarella di bufala and basil oil (vegetarian)

Seared truffled tuna belly nigiri

FIRST COURSE

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Truffle Soup VGE

Yellowfin carpaccio with pepperoncino oil, fregola sarda, capers and fresh basil

Spring pea and ricotta ravioli with garden herb emulsion (vegetarian)

Foie gras terrine with sourdough toasts

MAIN COURSE

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Wagyu and serrano ham filet mignon, king mushroom jus, roasted carrots and truffled mash

Grilled spatchcock with preserved lemon, fregola sarda and spring vegetables

Roasted vegetable paella with artichoke and saffron (vegetarian)

Lobster tails with garlic butter

DESSERT

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Dark chocolate verrine with flourless almond genoise, cocoa crumble, créme anglaise and berry gelato

Hibiscus poached pears with pistachio anglaise, chocolate cremeux and cocoa tuile

Basque cheesecake with seasonal fruit poached in vanilla syrup

Warm zabaglione with berries, vanilla ice cream and chocolate almond crumble

Local/Surprise - Basic

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Kangaroo tartare dolmades with crispy quinoa and yogurt dressing

Roasted beetroot tartare with toasted quinoa and seeded mustard (vegetarian)

Carrot and ginger velouté shots with lemon Myrtle salt (vegetarian)

Acapulco prawn cocktail, with crispy tortilla chips

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Crispy pork belly with Kakadu plum sauce, sautéed asian greens, and pickled chili

Roasted vegetable paella with artichoke, saffron and broad beans (vegetarian)

Confit of ocean trout with nori seasoning, asian greens, and steamed rice

Dry aged Angus tenderloin steak with pepper jus, duck fat potatoes and glazed baby vegetables

DESSERT

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Pavlova with seasonal fruit and white chocolate cream

Custard apple with dulce de leche, berries and meringue crumble

Apple crumble with vanilla ice cream

Crème brulee with seasonal berries

Seafood - Indulge

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Caprese bruschetta with burrata (vegetarian)

Tapas Platters: Galician style octopus with confit potatoes, olive oil and smoked paprika, spanish omelette, serrano ham, manchego cheese and marinated olives with toasted sourdough bread

Pacific oyster ceviche in the shell, with chili lime and avocado

FIRST COURSE

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Almond and chili Romesco with roasted summer vegetables

Watermelon and feta salad with mint and pomegranate dressing

Almond and chile Romesco with tiger prawns and grilled spring onion

MAIN COURSE

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Squid ink paella with baby calamari, prawns, roasted capsicum aioli, and snowpeas, served with a garden salad

Chicken, prawn, calamari and chorizo paella with mussels, saffron rice, roasted capsicum and snow peas

DESSERT

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Concorde: cocoa meringue with chocolate mousse

Orange blossom and vanilla panna cotta with honey poached citrus fruit and pistachio praline

Creme caramel with seasonal fruit and vanilla cream

Spanish Fiesta

STARTER

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Kangaroo tartare dolmades with crispy quinoa and yogurt dressing

Roasted beetroot tartare with toasted quinoa and seeded mustard (vegetarian)

Carrot and ginger velouté shots with lemon Myrtle salt (vegetarian)

Acapulco prawn cocktail, with crispy tortilla chips

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Crispy pork belly with Kakadu plum sauce, sautéed asian greens, and pickled chili

Roasted vegetable paella with artichoke, saffron and broad beans (vegetarian)

Confit of ocean trout with nori seasoning, asian greens, and steamed rice

Dry aged Angus tenderloin steak with pepper jus, duck fat potatoes and glazed baby vegetables

DESSERT

Choose 1 dish

Pavlova with seasonal fruit and white chocolate cream

Custard apple with dulce de leche, berries and meringue crumble

Apple crumble with vanilla ice cream

Crème brulee with seasonal berries

Fusion - Exclusive

STARTER

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Seared wagyu sushi roll with truffled unagi sauce

Merrimbula oysters with ikura and verjus

Watermelon ceviche Nikkei style with avocado and plantain chips

Roasted beetroot tartare with pickled veggies (vegetarian)

FIRST COURSE

Choose 1 dish

Scallop and prawn tiradito with mango som tam

Duck confit tacos with corn salsa

Spring asparagus risotto with parmigiano reggiano (vegetarian)

Yellowfin carpaccio with fregola and capers

MAIN COURSE

Choose 1 dish

Wagyu ribeye with unagi sauce and greens

Paella negra with squid ink and tiger prawns

Roasted cauliflower with tahini, almonds and capers (vegetarian)

Fire roasted Ora king salmon with dukkah rub and fennel

DESSERT

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Dark chocolate verrine with ruby shards

Mandarin soufflé with bitter chocolate truffle

Hibiscus poached pears with cocoa crumble

Tropical verrine with passionfruit panna cotta and pineapple

Fusion - Indulge

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Nikkei tuna ceviche with ponzu and plantain chips

Avocado and prawn ceviche with chili and lime

Grilled watermelon with prosciutto and balsamic

Summer watermelon gazpacho with crumbed feta (vegetarian)

FIRST COURSE

Choose 1 dish

Pork belly al pastor tacos with pineapple

Yellowfin tuna tartare tacos with chipotle mayo

Spicy lentil and potato soup (vegetarian)

Pea velouté with scallops and herbs

MAIN COURSE

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Kangaroo fillets with Peruvian flavours

Grilled jumbo prawn with chili escabeche

Mushroom and quinoa risotto with enoki (vegetarian)

Lamb cutlets with chimichurri and quinoa salad

DESSERT

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Chocolate pavlova with rum mousse

Concorde: cocoa meringue with chocolate cremeux

Tapioca and coconut soup with banana cake

Suspiro de limeña

Fusion - Basic

STARTER

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Baby banh-mi sandwiches with pork belly

Avocado and tomato ceviche with lime (vegetarian)

Tuna and avocado tartare with tapioca tuile

Mushroom toast with garlic (vegetarian)

FIRST COURSE

All inclusive

MAIN COURSE

Choose 1 dish

Angus beef sliders with cheddar

Chicken and chorizo paella

Vegetarian paella with saffron and artichokes (vegetarian)

Grilled spatchcock with Moroccan spices

DESSERT

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Chocolate tres leches with almond genoise

Pavlova in a glass with passionfruit

Apple and Rhubarb pie with vanilla ice cream

Coconut panna cotta with tropical fruit

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Chef David's reviews

4.87

•

102 services

We had a wonderful dinner for my partners birthday. David was amazing. Highly recommend!!!

The entire experience was spectacular and far exceeded our expectations and we will definitely do it again. I think it was great value for money and every single person at the party has been raving about it since.

Chef David Harrington and Michael were amazing! Catered to many dietary requirements, was super engaging with our guests and created a delicious menu suitable for all! It made our event memorable and would very highly recommend! Thanks so much David! I look forward to seeing you for our future events!

Chef David prepared an outstanding meal for us and provided expert advice on wine matching that panned out to be perfect for each dish. It was really something to have such incredible food served to us in the comfort of our own home, at our own table, on grandma’s dinner set, listening to our favourite music, in our finest dinner suits and cocktails dresses and with our slippers on! Chef David regaled us with fabulous stories of his culinary adventures around the world and provided an insiders insight into the behind the kitchen doors goings-on in Michelin starred restaurants. We loved every minute. We will definitely be back for more!

David was an excellent host chef and worked seamlessly with assistant Rocio to allow us to celebrate in style in my own home. Every course was expertly crafted and beautifully presented. The flavours in all dishes served were next level delicious. All guests dietary requirements were catered for and easily accommodated. We all thoroughly enjoyed the evening as a night to remember. The bonus was being able to sit down and enjoy my guests while sharing an exquisite 4 course dinner totally handled by David and Rocio. David, Rocio and the whole experience come highly recommended. 10 stars!

David was excellent - I wasn't quite sure how it would all go, first time for us trying a chef cooking at our place - but it worked so well and all family members were very happy. David was very accommodating re dietaries too, which was great. Finally, he got the balance down well of talking to us about the dishes while also giving us the space to chat among family. Would certainly recommend him to others.

Chef Harrington gave us an amazing girls night in. He was so responsive to any requests both before and during the evening. Would 100% recommend and we will definitely contact him again for future events.

Awesome service from David. So glad I chose his service for my sister's birthday. Will do it again no questions

David provided outstanding food for my husbands 40th birthday party in Canberra. The food options proposed worked so well for a fussy crowd and the quality of food and presentation was awesome. Everyone loved it. He was punctual, and responsive when I would have questions during planning. My kitchen was left absolutely spotless too. Highly recommend David!

David was a wonderful addition to our evening. He worked swiftly and provided a delicious meal for our guests. David left the space completely cleaned. He went above and beyond to make our event fun and fulfilling.

We loved our experience with Chef David. From the unique menu, dish quality to the story behind each dish - it was all thoughtful and delicious. Chef David was engaging and happily shared his knowledge and expertise with our group. It couldn’t have been better.

Chef David did an awesome job cooking for 7 of us guys for a 30th birthday dinner. Communication was easy and he definitely nailed my brief of a dinner with big flavours and had menu options for all the things I requested in the brief. The food was excellent and all my guests complimented his creations, we especially loved the Orange Blossom Panna Cotta with Pistachio Praline for dessert. Because we were doing the event at an AirBnB I was curious what the cleanup process would be like but David left the place spotless and all I had to do was turn the dishwasher on. I would definitely hire David again and recommend to my friends.

David was fantastic. Amazing food, great conversation and overall experience. Liz was friendly and attentive. Highly recommended and will engage him again. Better than a high class restaurant!

Chef David was amazing, he cooked us the most delicious Spanish feast and was such a pleasure to work with. I would highly recommend chef David!

David provided us with an exceptional meal and a wonderful night for us and our guests. I would heartily recommend his services and would definitely use him again, should another such event arise.

Chef David was incredible. Will book him again when our next occasion comes! Going above and beyond just cooking a meal for us, great experience and great conversations!

Chef David not only delivered astounding food, but was also very engaging in conversation and was a very interesting person to talk to. Had an excellent night and would highly recommend for anyone else. Will very much be booking this again!

David Harrison was excellent. His food was delicious and creative - tuna cerviche, king mushroom risotto, delicious scallaps with pumpkin and apple veloute, lamb shank provencale and hisbiscus poached pears accompanied by chocolate deliciousness. The tastes combined some South American influence together with some Asian and modern Australian tastes. Incredible! Highly recommend, David.

Chef David Harrington was incredible! All 10 of us including our guests immensely enjoyed the delicious 4 courses he prepared and served. He accommodated all our dietary preferences and requests and was lovely and approachable. We will definitely use his services again and highly recommend him!

David went above and beyond to make our night a special experience!