home dining

home dining

Experience bespoke fine dining in the comfort of your own home by award-winning Australian chef, Andy Davies. My approach is to use the best cooking techniques and create a dish which celebrates each ingredient. It is important to me to work with fresh and seasonal produce, finding combinations which are delicious, enjoyed for their simplicity and zest. For more information, please view a menu sample below.

menu sample

First Courses

MOOLOOLABA KING PRAWN, AVOCADO, CRÈME FRAICHE, FENNEL, MINT, SMOKED YARRA VALLEY SALMON ROE

 

FRIED LOCAL ZUCCHINI FLOWER, BUFFALO MILK RICOTTA, BABY BEETS, CHARRRED LEEK, NASTURSIUM

 

YELLOW FIN TUNA TARTARE, HORSERADISH, NATIVE FINGER LIME, PONZU

 

BURRATA, SAN DANIELE PROSCIUTTO, LOCAL FIGS, BASIL, HAZELNUT, VIN COTTO

Second Courses

SQUID INK NOODLES, CALAMARI, HEIRLOOM TOMATO, CHILLI OIL, SESAME, CORIANDER

 

POTATO GNOCCHI, ASPARAGUS, ZUCCHINI FLOWER, PORCINI, GOATS CURD, BURNT SAGE BUTTER

 

FRASER ISLAND SPANNER CRAB RISOTTO, PERNOD BUTTER, SAMPHIRE, PISTACHIO

 

MORETON BAY BUG TAIL, SMOKED EGGPLANT, ARTICHOKE CAPONATA, VERJUICE

Third Courses

CORAL COAST BARRAMUNDI, PRAWN FILLED ZUCCHINI FLOWER, ASPARAGUS, SHELLFISH FOAM

 

BLACK ANGUS BEEF FILLET, CELERIAC, SHIMEJI MUSHROOM, HORSERADISH, SALSA VERDE

 

BRISBANE VALLEY ORGANIC QUAIL, WITLOF, PEAR, PARSNIP, PEPITAS, AGED BALSAMIC

 

TIN CAN BAY WHITING, PARMESAN CRUMB, BABY COS, PIQUELLO PEPPERS, SMOKED AIOLI

Fourth Courses

BUTTERMILK PANNA COTTA, LOCAL RASPBERRIES, PASHMAK, PISTACHIO

 

CARAMELIZED FIG, BLOOD ORANGE & MASCARPONE TART

 

HAZELNUT SEMI FREDDO, FRANGELICO & CHOCOLATE SAUCE

 

SNOW EGG MERINGUE, PASSIONFRUIT, COCONUT GRANITA