Chef Paolo Bravi
Chef At Home in Heathridge
I am a professional Italian Chef with more than 30 years experience in the kitchen.
I am graduated in the School of Hospitality in Assisi Italy in 1998. I worked around Italy until 2011 .
1 year experience in Spain and 6 months in Russia. In 2013 I moved to Australia, since then I worked in few Italian restaurant as Chef and for 5 years at the Crown Casino

More about me
For me, cooking is...
My life My Passion. Cooking with love is the key
I learned to cook at...
I created my knowledge and skills around Italy
A cooking secret...
always try to create emotions
My menus
Fresh baked focaccia and gourmet charcuterie board filled with specialty cheeses and deli meats, artisan crackers, seasonal fruits, dips,
Cured Scallop in a creamy cauliflower purée and pistachios crumble
Thin slices of slow cooked beef flake sea salt & truffle oil
Crispy skin red emperor with lemon butter sauce roast broccolini and truffle mash
Lamb rack in a red wine sauce creamy truffle mash and roast broccolini
Beef fillet choice of sauce with truffle mash and roast broccolini
Chocolate lava cake Vanilla custard and ice cream
Silky Vanilla panna cotta with coulis and poached berries
Crème brûlée fresh fruit salad and almond biscotti
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Fresh baked focaccia and gourmet charcuterie board filled with specialty cheeses and deli meats, artisan crackers, seasonal fruits, dips,
Assorted italian arancini with paprika aioli sauce
Thin slices of slow cooked beef flake sea salt & truffle oil
Lamb rack in a red wine sauce creamy truffle mash and roast broccolini
Beef fillet choice of sauce with truffle mash and roast broccolini
Crispy skin red emperor with lemon butter sauce roast broccolini and truffle mash
Silky Vanilla panna cotta with coulis and poached berries
Chocolate lava cake ice cream and vanilla custard
Crème brûlée fresh fruit salad and almond biscotti
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Tris of oysters ( natural, magma Jim sauce, ponzu)
Beetroot Gravlax with Shaved Fennel, Citrus Segments & Crème Fraîche
Seared Wagyu Tataki, Micro Herb Salad, Citrus Ponzu
Grilled Polenta Bites with Tomato Relish (vegan, nut-free) (vegetarian)
Seared scallops with cauliflower purée and crispy pancetta
Grilled octopus, celeriac puree, cherry tomato sauce, shallots
Black squid ink spaghetti with blue swim crab and fennel sauce
Vegan Handmade potato gnocchi in a creamy mix mushrooms sauce (vegetarian)
Pan seared Wagyu steak marble 6/7 and choice of sauce
Crispy skin red emperor with lemon butter sauce roast broccolini and truffle mash
Roast lamb rack and rosemary jus
Mushroom steak (vegetarian)
Crème brûlée
Mille-feuille roast strawberry and mascarpone
Chocolate lava cake and ice cream
Gluten free Italian tiramisu
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Fresh baked focaccia and gourmet charcuterie board filled with specialty cheeses and deli meats, artisan crackers, seasonal fruits, dips,
Thin slices of slow cooked beef flake sea salt & truffle oil
Handmade potato gnocchi in a mix mushrooms sauce
Pumpkin ravioli with poached lobster caviar and shellfish bisque
Lamb rack in red wine jus truffle mash potatoes and roast broccolini
Beef fillet choice of sauce with truffle mash and roast broccolini
Crispy skin red emperor with lemon butter sauce roast broccolini and truffle mash
Crème brûlée fresh fruit salad and almond biscotti
Silky Vanilla panna cotta with coulis and poached berries
Traditional Italian tiramisu
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"Tzatziki", greek yoghurt, garlic, pickle cucumber, parsley oil
Pan con Tomate – Rustic bread rubbed with ripe tomato, garlic, olive oil & sea salt (v) (vegetarian)
Ensalada de Pulpo
Mini Greek Salad Skewers (vegetarian)
Chicken maryland souvla, tirokafteri cheese spread with roasted capsicum
Roast lamb in a mint sauce
Poached snapper with black vinegar and ginger
Stuffed baked eggplant, onions, coriander, bechamel, fetta (vegetarian)
"Portokalopita" Greek orang pie, vanilla ice cream, cinnamon
"Karidopita" walnut pie, chocolate sauce, chestnut puree, whipping cream
Baklava Sandwich, mastiha ice cream, roasted walnuts, honey syrup, Raspberry coulis
Pistachio ekmek kataifi, rosewater custard, vanilla whipped cream
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Tomato and basil bruschetta with prosciutto and olives
Eggplant parmigiana (vegetarian)
Smoked Salmon on Olive Tapenade Crostini
Grilled peach & burrata salad with rocket, pine nuts & honey dressing (vegetarian)
Handmade gnocchi with creamy and mix mushrooms sauce (vegetarian)
Hand cut tagliolini pasta with garlic prawns cherry tomato basil pesto
Pumpkin ravioli with burnt butter and sage sauce and amaretti crumble (vegetarian)
Hand cut tagliolini with lamb ragu
Traditional Italian porchetta roast potato and vegetables
Veal cotoletta and garden salad
Crispy skin snapper with lemon butter sauce
Creamy Vegan Mushroom Risotto (vegan, nut-free) (vegetarian)
Traditional Italian tiramisu
Limoncello and pistachio Tiramisu
Vanilla panna cotta with coulis
Ricotta and chocolate Sicilian cannoli
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Prawn cocktail
Tris of oysters ( natural, magma Jim sauce, ponzu)
Salt and pepper calamari
Roasted Beet & Citrus Salad (vegan, nut-free, shellfish-free) (vegetarian)
Pan fry Australian Barramundi salsa verde roast capsicum
Medium Rare Aussie Beef: Finely sliced with vibrant salsa verde (GF)
Roast lamb with rosemary and mint sauce
Creamy Vegan Mushroom Risotto (vegan, nut-free) (vegetarian)
Sticky date pudding with butter scotch sauce
New York cheesecake with berries and coulis
Vanilla panna cotta with coulis and poached berries
Apple tarte tin and vanilla custard
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Tris of oysters ( natural, magma Jim sauce, ponzu)
Cured Scallop with Cauliflower Velouté and Toasted Pistachio Crumble
Beetroot Gravlax with Shaved Fennel, Citrus Segments & Crème Fraîche
Tuna tataki with sesame crust and ginger dressing
Black squid ink spaghetti with blue swim crab and fennel sauce
Fresh tagliolini pasta with seafood
Pumpkin ravioli with poached lobster caviar and shellfish bisque
Garlic butter poached lobster and gazpacho sauce
Crispy skin red emperor with lemon butter sauce celeriac purée and glazed carrots
Poached snapper with black vinegar and ginger
Crème brûlée tarte strawberry coulis and crunchy merengue
Matcha lava cake and mochi ice cream
Vanilla panna cotta with coulis
Mille-Feuille à la Vanille Bourbon
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