Chef Table for 4 on Oct’20
Due to Covid-19 numbers allowed to visit are massively down so we had to ‘morph’ the BBQ option to a little more ‘fine-dining’ for a fewer number of covers, and that is how we started to do Chef Tables around people’s houses and condos. Here is one such example. Still following our FoodSpotify ‘brief’ where the client chooses their playlist of food and I craft a menu from that and rock up at their house and take over their kitchen for the night.
Today I served up;
Shallow-fried Australian School Prawns, ‘w’ Smoked Paprika & Fresh Lemon
Australian Lump Crab ‘w’ Scrambled Eggs & Citrus Burnt Butter, Fish Roe, Lemon Pepper Mayo & Beetroot Crunch
Tuna Tataki ‘w’ Charred Octopus & Red Salsa
2x Lamb Rack; Honey & Rosemary and Moroccan
Served ‘w’ Honey-Roast Carrots, 2-Colour Roast Spuds ‘w’ Chorizo & Thyme, and Sprouts ‘w’ Bacon.