I am a high performing, creative, consistent, positive, and passionate Chef with over 10 years’ experience working within a diverse range of kitchens including French Michelin Guide, New Zealand fine dining, AA Rosette, 5 Star Hotel, Parisian Brasserie, Modern Gastro Pubs, Café’s, Catering, and Wine bars.

For me, cooking is...

A lifestyle of travelling, cooking, sharing, creating, and eating food from different cultures with old and new friends.

I learned to cook at...

Several Parisian institutes - L'escargot Montroguiel, La Chammare Montmarte, and Fish la Boissonnerie to name just a few.

A cooking secret...

Use the equipment and products available to your advantage, fresh is best, and let the ingredients shine.

My menus

5-7 course fine dining local menu. Customised to suit your requirements

STARTER

All inclusive

Salt bush tartlette, persian goats feta whip, dill, and garden peas

Freshly baked warm homemade sourdough focaccia with sea butter

Sydney rock oyster ceviche, kaffir, finger lime, caviar, and dill oil

FIRST COURSE

Choose 2 dishes

Nduya tiger prawns with saffron pickled lemons, tuscan kale and chili oil

Yellow fin tuna crudo, bush tomato tonnato, pangrattato and radicchio

Chicken liver mousse, asparagus, pecorino and Spanish winter truffle

MAIN COURSE

Choose 1 dish

Sous-vide lamb rump cap, confit garlic, lamb leg croquette, pea puree, and lemon myrtle chimichurri

Pan seared king fish, roasted cauliflower mousse, broccolini, persillade oyster mushroom, and hazelnut grenobloise sauce

DESSERT

Choose 1 dish

Fig tart sable, cheescake mousse, cardomom honey and olive oil icecream

Deconstructed lemon meringue tart with chiboust, honey comb, raspberries and acai sorbet

Sticky date pudding with whiskey caramel sauce and vanilla ice-cream

5-7 course casual Italian. Customise to suit your requirements

STARTER

All inclusive

Salt bush tartlet, ricotta, lemon zest, dill, and garden peas

Freshly baked warm homemade focaccia with whipped ricotta and thyme infused honey

Oyster ceviche, caviar, saffron, lemon

FIRST COURSE

Choose 2 dishes

Home-made pecorino & pancetta ravioli, brown butter, sage and caramelised pecans

Yellow fin tuna crudo, bush tomato tonnato, pangrattato, and radicchio

MAIN COURSE

Choose 1 dish

Pork sausage risotto vin rosso with fontina and iced fennel

Zesty crab linguini in chilli butter with chives and herb oil

Fava bean and covolo nero orecchiette pasta, and stracciatella

Nduya prawn trottole pasta with ricotta and bottarga

DESSERT

Choose 1 dish

Fig tart, lemon mousse, cardamon honey, almond brittle, and olive oil ice-cream

De-constructed lemon tart with honey comb, raspberries and acai sorbet

Sticky date pudding with whiskey caramel sauce and vanilla ice-cream

5-7 course fine dining local/seafood menu. Customise to suit your requirements

STARTER

All inclusive

Salt bush tartlet, persian goats feta whip, dill, and garden peas

Freshly baked warm homemade sourdough focaccia with sea butter

Sydney rock oyster ceviche, kaffir, finger lime, caviar, and dill oil

FIRST COURSE

Choose 1 dish

Nduya tiger prawns with saffran pickled lemons, chilli oil, and tuscan kale

Yellow fin tuna crudo, bush tomato tonnato, pangrattato, and radicchio

MAIN COURSE

Choose 1 dish

Pan seared kingfish, roasted cauliflower mousse, brocollini, persillade oyster mushrooms, and hazelnut grenobloise

Sous-vide lamb rump cap, confit garlic, lamb leg croquette, pea puree, and lemon myrtle chimichurri

DESSERT

Choose 1 dish

Deconstructed lemon meringue tart with chiboust, honey comb, raspberries and acai sorbet

Sticky date pudding with whiskey caramel sauce and vanilla ice-cream

Fig tart sable, cheesecake mousse, cardamom honey, and olive oil ice-cream

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Chef Graeme's reviews

5

•

10 services

Graeme blew us away for our at home chef experience. He was very responsive with communications via the app and shaped our menu based on our input - knowing what was in season and not. He made homemade sourdough focaccia, some free ricotta tarts as a starter, prawns, fish & an absolutely Devine dessert creation. We really appreciated the thought he put into each dish and how he told us about the ingredients. The presentation was beautiful and he was very friendly to chat with. Bonus he cleaned up! It was such a great experience. We absolutely recommend Graeme for any event you need a talented chef! Thanks Graeme