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Personal Chef Kevin
Stillwater, AUCKLAND, New Zealand
Menu #10722
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Sample
Each Menu is written for each guest. Each separate client works with me on designing their very own menu!
Category: Breakfast/Brunch - Cocktails - Dinner - Lunch
Influence: Europe, French, Italian, Mediterranean, Vegan, Vegetarian
Main Course 
Braised duck leg with a blood orange and cherry sauce, beetr
Braised duck leg with a blood orange and cherry sauce, beetroot and red cabbage
Lamb loin with kumara gratin, pea puree, burnt sage butter
Served lamb loin, served with a baked and pressed kumara (sweet potato) gratin, it has pea puree and crumbed sweetbreads and is finished with a prune compote, sage butter and red wine jus.
$ 92.04
/guest
8
and more
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March 2025
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31 | 1 | 2 | 3 | 4 | 5 | 6 |
Noon (10h-14h)
Evening (18h-22h)