Chef Darryl Zeitzen
Private Chef In Chermside West
Get to know me better
A chef that is always learning, changing and adapting but forever finding joy in cooking and being creative in and out of the kitchen.
I began my culinary journey in Hobart, Tasmania. It is here that I developed a passion for using fresh and local produce, with an abundance of small and micro producers in the area, it just made sense for us to source what we could locally. I started my apprenticeship in an Italian cafe/restaurant, transforming local produce into Italian fare for breakfast, lunch and dinner.
I had a thirst for knowledge and a desire to do well in the industry, however, there came a time when I decided to travel to learn from other chefs. I travelled around Australia and Europe for 7 years, working in a mixture of cafe's, restaurants, function and conference centres, 5 star hotels and resorts, learning about different techniques and flavours from some incredible chefs. After travelling abroad I then spent some time working in ski resorts in Australia, gaining experience in re-launching hotels and restaurants with new menu's, from empty fridges to a full house, just in time for each ski season, and in the off-season I would work short-term contracts in different parts of Australia, learning from more interesting chefs, expanding on the variety of cuisines and restaurants that I was exposed to.
Finally my journey took me back to the original restaurant where I completed my apprenticeship. It was here that I began writing menu's, designing kitchens and managing large multiple restaurant requiring me to draw on all the experience that I had gained travelling. We launched a brand new Italian Restaurant in the newly redeveloped space where I completed my apprenticeship years before, to then follow launching a mexican restaurant and taqueria and a vegan casual service restaurant just moments away.
I moved away from the partnerships at the restaurants in Hobart, and began consulting with restaurant and business owners in Melbourne, developing and implementing trendy and cost effective menu's throughout Melbourne. I spent my time consulting, relaunching existing businesses with new and fresh menu’s that where more profitable, as well as helping business owners design and launch their café’s and restaurants.
Having now found our way to Queensland, I spend my time travelling and working behind the scenes with a variety of celebrity chefs at cooking shows around Australia teaching cooking classes that the Golden Pig restaurant in Newstead, providing cooking demonstrations and workshops at the Kitchen Warehouse and providing services as a private chef, being invited into homes all over Queensland to cook and cater gourmet dinners.
My passion in food has always been influenced by Italian cooking, the more recent years, a Mexican and South American influence has been coming through. The most important thing for me in cooking, is to always source the best local and seasonal ingredients, to cook healthy and fresh meals, and if you can make it yourself, do. I would like to inspire people to cook better food at home, and move away from steak and veg, or take-out food.

More about me
For me, cooking is...
Is an extremely satisfying outlet for my creative side.
I learned to cook at...
I learned to cook through reading every cook-book I came across, and working at too many restaurants to list.
A cooking secret...
To cook all food with joy. I believe that the mood you cook with is transferred to the food and represented in what you put on a plate.
My menus
Salted cod brandade on wheaten bread with salmon caviar and chive
Honey chicken & mustard tartlets
Spiced pork & apple relish sausage rolls
Mini brioche burger sliders with grilled cheese, tomato relish and aioli
Tapioca crisps with smoked duck breast and asian spiced kohlrabi
Chicken skewers with basil pesto & balsamic caramel
Confit duck spring rolls with nahm jim dipping sauce
Manchego croquettes with lime aioli
Quail & chorizo skewers with feta and basil
Hervey Bay baked scallops with chorizo crumb & lime aioli
Field mushroom slider with herbed butter
Prawns rolled in young green rice with a lemon aioli
Mini spanner crab tortellini with sauce vierge and purple basil
Crostini of baba ganoush, enoki mushroom and quail egg
Pork belly bites with caramelised apple sauce and ginger lime caviar
Seared eye fillet of beef crusted in scallion ash on crostini bread with aioli and fresh oregano
Fresh chorizo, feta and purple basil tartlets
Figs stuffed with whipped cream and honey
Betel leaf with duck breast, lime leaf, chilli, roasted pineapple and peanut
Fresh black truffle gougeres (winter only)
French onion tartlets with black caviar and local herbs
Skewered octopus tentacles with pasilla chili relish
Brioche crostini, chicken liver pate, davidson plum gel
Slow cooked, crispy skin pork belly with caramlised apple puree, finger lime caviar & a iceberg, purple basil, snow pea sprout, corn shoot and yellow pepper salad (20.0)
Confit ocean trout with a sesame crust with pickled daikon, kewpie mayonnaise and seaweed crisps and umibudo
Octopus seared in a pasilla chilli oil served with barbecued ice-berg and black sesame seeds
Crispy soft shell crab served with a grilled pineapple pico de gallo
Grilled lamb cutlets, macadamia puree & fennel with a green chilli and sesame salsa
Lobster tail with a bisque emulsion sauce, salmon caviar and samford valley mustard cress **SURCHARGE MUST APPLY** - see optional extra's section
Smoked duck breast, piquillo peppers and heirloom cherry tomato on fresh corn bread
Beetroot cured trout with pickled beets and local seasonal soft herbs from blue dog farm
Grass fed beef tartare with chilli, pistachio, lemon and gremoulata crisps
Half dozen oysters (choose a mixture of natural with lemon, kilpatrick, florentine, ponzu soy & wakame salad, thai nahm jim or tempura with balsamic caramel) MAX MIX OF 3 CHOICES
Tempura zucchini flowers stuffed with lemon thyme ricotta, gruyere cheese and pepita with a chilli and orange caramel
Bao buns with pork belly covered in a chilli caramel with a apple, ponzu and cabbage slaw
Black marron with a lemon aspen emulsion
Black marron shabu shabu
Black marron with roe and bisque emulsion
Charcoal culurgiones, cream cheese, speck, crispy chilli, cavalanero
Slow cooked spiced lamb shoulder with lemon roasted kipfler potatos, grilled cos and roasted piquillo peppers
Seared eye fillet of beef crusted with scallion ash served with a pepper jus, heirloom carrots and fondant potato
Slow cooked beef cheeks, cooked in beef jus & crusted with herbs served with roasted garlic mash and seasonal greens
Seared fillet of salmon with carrot and ginger puree, waldorf salad and lime dressing
Honey brined chicken with corn puree, grilled corn and cos lettuce with toasted sesame seeds
Slow cooked skirt steak marinated in a red mexican mole, served with confit garlic mash, heirloom carrots and a habanero pico de gallo
Seared duck breast with soft polenta, caponata, fresh basil and a plum sauce
Confit chicken tortellini in a light broth, with sage, tarragon, cavalanero and shaved manchego
Black Pepper Crusted Chicken Thigh, Parsnip Puree, Silverbeet & lemon jus
BBQ blackened Wagyu steak, roasted aubergine yoghurt, horseradish & cabbage
Sous vide prosciutto wrapped chicken breast, stuffed with house dried tomato, brie and pistachio's, with a beef jus, sauteed silverbeet and sweet potato mash
Wattleseed roasted lamb rump with potato gratin, confit golden shallots, peas, asparagus and red win jus
Crispy skin Barramundi with a warm caramelised onion, burghul and oyster mushroom salad with a grilled lemon and herb sauce
‘Lamb carrot’- slow cooked lamb neck, sous vide carrot, brioche bun, carrot top pesto, goats yoghurt
Seafood bouillabaisse (selection of fresh local seafood in a tomato, saffron and fennel stock)
Owassi tail Confit duck cassoulet with slow braised barley, pumpkin seed tuilles and local herbs
Lavender glazed duck with fennel and peaches
Activated charcoal meringue filled with corn mousse
Mini lemon beignet donuts with cardamom spiced sugar and pistachio ice-cream
Vanilla 'cheesecake' with chocolate soil, honey tuiles and fresh berries
Apple, rhubarb and strawberry crumble with honey double cream
'Snickers bar' with peanut butter Icecream and toasted peanuts
Gin and tonic tart with lemon and lime curd, candied lemon crisps and topped with a torched Italian meringue
Cinnamon Honey Loukamades with mandarin curd, grilled peaches and edible flowers
Coconut marshmallow encrusted with chocolate, with a coconut and rum granita, spiced pineapple, pina colada cake and rum caramel
Traditional creme brulee with sweet biscotti and fresh berries
Rich Belgian Chocolate mousse with light and dark chocolate shards with a chocolate foam
Dragonfruit meringue eton mess with mascarpone cream, coulis and fresh berries
Honey Panna Cotta with honey tuiles and blueberries
Rhubarb shortbread, plum curd, caramelised whey ganache, blackberry & acai coulis
Vanilla sponge filled with cumquat gel covered in Italian meringue and chocolate mousse
View full menu
Baked Hervey Bay scallops with cauliflower puree, chorizo crumb, shaved fennel and fresh lemon zest
Mini carrot egg bites with fresh radish, glassy pecans, pea spouts, pea puree and red currants
Confit duck leg bites with mandarin gel, toasted hazelnuts, finger lime caviar and corn shoots
Slow cooked, crispy skin pork belly with apple gel, cripsy apple slices and a salad of red mustard cress, fresh apple, radish and frisee
Herb confit trout with crispy skin, red chilli & kohlrabi salsa with a watercress pea sauce
Grilled saganaki cheese with confit, vine ripened cherry tomato's, charred herb salsa & chilli oil
Moroccan spiced lamb shoulder with lemon labneh, pumpkin gel, mograbieh, golden beetroot and pepita seed crisps
Scallion crusted eye fillet of beef with potato gratin, whey roasted heirloom carrots, port jus & mustard greens
Jack be little pumpkin stuffed with garbanzo bean, sweet potato, preserved lemon, tomato and spinach curry with goats cheese & a salsa verde
Cardamom spiced lemon beignets with lemon dipping sauce and milk crisps
Blue Spirulina meringue stuffed with strawberry, white chocolate and mascarpone mousse
Avocado & Lime Tart with date and activated nut crust & coconut sorbet
View full menu
Oyster | wasabi vinegar
Oyster | nori | ginger | finger lime
Tempura okra
Chicken karaage
Scallop sashimi
Eggplant miso sticks
Pork katsu steam buns
Ox tongue | spring onion | ponzu (HIBACHI GRILLED)
King Salmon | Soy | Mirin | kelp butter (HIBACHI GRILLED)
Prawns | Kombu Butter (HIBACHI)
Charcoal grilled scallop
Charcoal grilled squid
Buta Gyoza | crispy chilli
Kingfish | sesame | cucumber
Duck breast | sancho pepper | grilled leek
Green beans | walnuts | ginger vinaigrette
Wagyu carpaccio | mushroom | shitake
Black marron shabu shabu
Prawns | ponzu | ikura
Braised pork belly 'kakuni'
Ocean trout | pepper | wasabi
Coal grilled salmon | kimizu miso | pickled fennel
Tempura vegetables | vegan tonkatsu
Okonomiyaki (this will require an outside cooking area with a flat grill I will bring - you will need the an area for a large flat grill bbq)
Gochujang roast potatoes, sweaweed sourcream (is provided in addition to choices for all dinners)
Butter lettuce & kombu salad (is provided in addition to choices for all dinners)
Black sesame ice-cream moshi
Sticky date pudding | miso caramel
Matcha white chocolate gateaux
Black rice pudding | coconut sorbet | matcha foam
View full menu
Salted cod brandade on wheaten bread with salmon caviar and chive
Honey chicken & mustard tartlets
Spiced pork & apple relish sausage rolls
Mini brioche burger sliders with grilled cheese, tomato relish and aioli
Tapioca crisps with smoked duck breast and asian spiced kohlrabi
Chicken skewers with basil pesto & balsamic caramel
Confit duck spring rolls with nahm jim dipping sauce
Manchego croquettes with lime aioli
Quail & chorizo skewers with feta and basil
Hervey Bay baked scallops with chorizo crumb & lime aioli
Field mushroom slider with herbed butter
Prawns rolled in young green rice with a lemon aioli
Mini spanner crab tortellini with sauce vierge and purple basil
Crostini of baba ganoush, enoki mushroom and quail egg
Pork belly bites with caramelised apple sauce and ginger lime caviar
Seared eye fillet of beef crusted in scallion ash on crostini bread with aioli and fresh oregano
Fresh chorizo, feta and purple basil tartlets
Figs stuffed with whipped cream and honey
Betel leaf with duck breast, lime leaf, chilli, roasted pineapple and peanut
Fresh black truffle gougeres (winter only)
French onion tartlets with black caviar and local herbs
Skewered octopus tentacles with pasilla chili relish
Brioche crostini, chicken liver pate, davidson plum gel
Slow cooked, crispy skin pork belly with caramlised apple puree, finger lime caviar & a iceberg, purple basil, snow pea sprout, corn shoot and yellow pepper salad (20.0)
Confit ocean trout with a sesame crust with pickled daikon, kewpie mayonnaise and seaweed crisps and umibudo
Octopus seared in a pasilla chilli oil served with barbecued ice-berg and black sesame seeds
Crispy soft shell crab served with a grilled pineapple pico de gallo
Grilled lamb cutlets, macadamia puree & fennel with a green chilli and sesame salsa
Lobster tail with a bisque emulsion sauce, salmon caviar and samford valley mustard cress **SURCHARGE MUST APPLY** - see optional extra's section
Smoked duck breast, piquillo peppers and heirloom cherry tomato on fresh corn bread
Beetroot cured trout with pickled beets and local seasonal soft herbs from blue dog farm
Grass fed beef tartare with chilli, pistachio, lemon and gremoulata crisps
Half dozen oysters (choose a mixture of natural with lemon, kilpatrick, florentine, ponzu soy & wakame salad, thai nahm jim or tempura with balsamic caramel) MAX MIX OF 3 CHOICES
Tempura zucchini flowers stuffed with lemon thyme ricotta, gruyere cheese and pepita with a chilli and orange caramel
Bao buns with pork belly covered in a chilli caramel with a apple, ponzu and cabbage slaw
Black marron with a lemon aspen emulsion
Black marron shabu shabu
Black marron with roe and bisque emulsion
Charcoal culurgiones, cream cheese, speck, crispy chilli, cavalanero
Slow cooked spiced lamb shoulder with lemon roasted kipfler potatos, grilled cos and roasted piquillo peppers
Seared eye fillet of beef crusted with scallion ash served with a pepper jus, heirloom carrots and fondant potato
Slow cooked beef cheeks, cooked in beef jus & crusted with herbs served with roasted garlic mash and seasonal greens
Seared fillet of salmon with carrot and ginger puree, waldorf salad and lime dressing
Honey brined chicken with corn puree, grilled corn and cos lettuce with toasted sesame seeds
Slow cooked skirt steak marinated in a red mexican mole, served with confit garlic mash, heirloom carrots and a habanero pico de gallo
Seared duck breast with soft polenta, caponata, fresh basil and a plum sauce
Confit chicken tortellini in a light broth, with sage, tarragon, cavalanero and shaved manchego
Black Pepper Crusted Chicken Thigh, Parsnip Puree, Silverbeet & lemon jus
BBQ blackened Wagyu steak, roasted aubergine yoghurt, horseradish & cabbage
Sous vide prosciutto wrapped chicken breast, stuffed with house dried tomato, brie and pistachio's, with a beef jus, sauteed silverbeet and sweet potato mash
Wattleseed roasted lamb rump with potato gratin, confit golden shallots, peas, asparagus and red win jus
Crispy skin Barramundi with a warm caramelised onion, burghul and oyster mushroom salad with a grilled lemon and herb sauce
‘Lamb carrot’- slow cooked lamb neck, sous vide carrot, brioche bun, carrot top pesto, goats yoghurt
Seafood bouillabaisse (selection of fresh local seafood in a tomato, saffron and fennel stock)
Owassi tail Confit duck cassoulet with slow braised barley, pumpkin seed tuilles and local herbs
Lavender glazed duck with fennel and peaches
Activated charcoal meringue filled with corn mousse
Mini lemon beignet donuts with cardamom spiced sugar and pistachio ice-cream
Vanilla 'cheesecake' with chocolate soil, honey tuiles and fresh berries
Apple, rhubarb and strawberry crumble with honey double cream
'Snickers bar' with peanut butter Icecream and toasted peanuts
Gin and tonic tart with lemon and lime curd, candied lemon crisps and topped with a torched Italian meringue
Cinnamon Honey Loukamades with mandarin curd, grilled peaches and edible flowers
Coconut marshmallow encrusted with chocolate, with a coconut and rum granita, spiced pineapple, pina colada cake and rum caramel
Traditional creme brulee with sweet biscotti and fresh berries
Rich Belgian Chocolate mousse with light and dark chocolate shards with a chocolate foam
Dragonfruit meringue eton mess with mascarpone cream, coulis and fresh berries
Honey Panna Cotta with honey tuiles and blueberries
Rhubarb shortbread, plum curd, caramelised whey ganache, blackberry & acai coulis
Vanilla sponge filled with cumquat gel covered in Italian meringue and chocolate mousse
View full menu
Baked Hervey Bay scallops with cauliflower puree, chorizo crumb, shaved fennel and fresh lemon zest
Mini carrot egg bites with fresh radish, glassy pecans, pea spouts, pea puree and red currants
Confit duck leg bites with mandarin gel, toasted hazelnuts, finger lime caviar and corn shoots
Slow cooked, crispy skin pork belly with apple gel, cripsy apple slices and a salad of red mustard cress, fresh apple, radish and frisee
Herb confit trout with crispy skin, red chilli & kohlrabi salsa with a watercress pea sauce
Grilled saganaki cheese with confit, vine ripened cherry tomato's, charred herb salsa & chilli oil
Moroccan spiced lamb shoulder with lemon labneh, pumpkin gel, mograbieh, golden beetroot and pepita seed crisps
Scallion crusted eye fillet of beef with potato gratin, whey roasted heirloom carrots, port jus & mustard greens
Jack be little pumpkin stuffed with garbanzo bean, sweet potato, preserved lemon, tomato and spinach curry with goats cheese & a salsa verde
Cardamom spiced lemon beignets with lemon dipping sauce and milk crisps
Blue Spirulina meringue stuffed with strawberry, white chocolate and mascarpone mousse
Avocado & Lime Tart with date and activated nut crust & coconut sorbet
View full menu
Oyster | wasabi vinegar
Oyster | nori | ginger | finger lime
Tempura okra
Chicken karaage
Scallop sashimi
Eggplant miso sticks
Pork katsu steam buns
Ox tongue | spring onion | ponzu (HIBACHI GRILLED)
King Salmon | Soy | Mirin | kelp butter (HIBACHI GRILLED)
Prawns | Kombu Butter (HIBACHI)
Charcoal grilled scallop
Charcoal grilled squid
Buta Gyoza | crispy chilli
Kingfish | sesame | cucumber
Duck breast | sancho pepper | grilled leek
Green beans | walnuts | ginger vinaigrette
Wagyu carpaccio | mushroom | shitake
Black marron shabu shabu
Prawns | ponzu | ikura
Braised pork belly 'kakuni'
Ocean trout | pepper | wasabi
Coal grilled salmon | kimizu miso | pickled fennel
Tempura vegetables | vegan tonkatsu
Okonomiyaki (this will require an outside cooking area with a flat grill I will bring - you will need the an area for a large flat grill bbq)
Gochujang roast potatoes, sweaweed sourcream (is provided in addition to choices for all dinners)
Butter lettuce & kombu salad (is provided in addition to choices for all dinners)
Black sesame ice-cream moshi
Sticky date pudding | miso caramel
Matcha white chocolate gateaux
Black rice pudding | coconut sorbet | matcha foam
View full menu
Salted cod brandade on wheaten bread with salmon caviar and chive
Honey chicken & mustard tartlets
Spiced pork & apple relish sausage rolls
Mini brioche burger sliders with grilled cheese, tomato relish and aioli
Tapioca crisps with smoked duck breast and asian spiced kohlrabi
Chicken skewers with basil pesto & balsamic caramel
Confit duck spring rolls with nahm jim dipping sauce
Manchego croquettes with lime aioli
Quail & chorizo skewers with feta and basil
Hervey Bay baked scallops with chorizo crumb & lime aioli
Field mushroom slider with herbed butter
Prawns rolled in young green rice with a lemon aioli
Mini spanner crab tortellini with sauce vierge and purple basil
Crostini of baba ganoush, enoki mushroom and quail egg
Pork belly bites with caramelised apple sauce and ginger lime caviar
Seared eye fillet of beef crusted in scallion ash on crostini bread with aioli and fresh oregano
Fresh chorizo, feta and purple basil tartlets
Figs stuffed with whipped cream and honey
Betel leaf with duck breast, lime leaf, chilli, roasted pineapple and peanut
Fresh black truffle gougeres (winter only)
French onion tartlets with black caviar and local herbs
Skewered octopus tentacles with pasilla chili relish
Brioche crostini, chicken liver pate, davidson plum gel
Slow cooked, crispy skin pork belly with caramlised apple puree, finger lime caviar & a iceberg, purple basil, snow pea sprout, corn shoot and yellow pepper salad (20.0)
Confit ocean trout with a sesame crust with pickled daikon, kewpie mayonnaise and seaweed crisps and umibudo
Octopus seared in a pasilla chilli oil served with barbecued ice-berg and black sesame seeds
Crispy soft shell crab served with a grilled pineapple pico de gallo
Grilled lamb cutlets, macadamia puree & fennel with a green chilli and sesame salsa
Lobster tail with a bisque emulsion sauce, salmon caviar and samford valley mustard cress **SURCHARGE MUST APPLY** - see optional extra's section
Smoked duck breast, piquillo peppers and heirloom cherry tomato on fresh corn bread
Beetroot cured trout with pickled beets and local seasonal soft herbs from blue dog farm
Grass fed beef tartare with chilli, pistachio, lemon and gremoulata crisps
Half dozen oysters (choose a mixture of natural with lemon, kilpatrick, florentine, ponzu soy & wakame salad, thai nahm jim or tempura with balsamic caramel) MAX MIX OF 3 CHOICES
Tempura zucchini flowers stuffed with lemon thyme ricotta, gruyere cheese and pepita with a chilli and orange caramel
Bao buns with pork belly covered in a chilli caramel with a apple, ponzu and cabbage slaw
Black marron with a lemon aspen emulsion
Black marron shabu shabu
Black marron with roe and bisque emulsion
Charcoal culurgiones, cream cheese, speck, crispy chilli, cavalanero
Slow cooked spiced lamb shoulder with lemon roasted kipfler potatos, grilled cos and roasted piquillo peppers
Seared eye fillet of beef crusted with scallion ash served with a pepper jus, heirloom carrots and fondant potato
Slow cooked beef cheeks, cooked in beef jus & crusted with herbs served with roasted garlic mash and seasonal greens
Seared fillet of salmon with carrot and ginger puree, waldorf salad and lime dressing
Honey brined chicken with corn puree, grilled corn and cos lettuce with toasted sesame seeds
Slow cooked skirt steak marinated in a red mexican mole, served with confit garlic mash, heirloom carrots and a habanero pico de gallo
Seared duck breast with soft polenta, caponata, fresh basil and a plum sauce
Confit chicken tortellini in a light broth, with sage, tarragon, cavalanero and shaved manchego
Black Pepper Crusted Chicken Thigh, Parsnip Puree, Silverbeet & lemon jus
BBQ blackened Wagyu steak, roasted aubergine yoghurt, horseradish & cabbage
Sous vide prosciutto wrapped chicken breast, stuffed with house dried tomato, brie and pistachio's, with a beef jus, sauteed silverbeet and sweet potato mash
Wattleseed roasted lamb rump with potato gratin, confit golden shallots, peas, asparagus and red win jus
Crispy skin Barramundi with a warm caramelised onion, burghul and oyster mushroom salad with a grilled lemon and herb sauce
‘Lamb carrot’- slow cooked lamb neck, sous vide carrot, brioche bun, carrot top pesto, goats yoghurt
Seafood bouillabaisse (selection of fresh local seafood in a tomato, saffron and fennel stock)
Owassi tail Confit duck cassoulet with slow braised barley, pumpkin seed tuilles and local herbs
Lavender glazed duck with fennel and peaches
Activated charcoal meringue filled with corn mousse
Mini lemon beignet donuts with cardamom spiced sugar and pistachio ice-cream
Vanilla 'cheesecake' with chocolate soil, honey tuiles and fresh berries
Apple, rhubarb and strawberry crumble with honey double cream
'Snickers bar' with peanut butter Icecream and toasted peanuts
Gin and tonic tart with lemon and lime curd, candied lemon crisps and topped with a torched Italian meringue
Cinnamon Honey Loukamades with mandarin curd, grilled peaches and edible flowers
Coconut marshmallow encrusted with chocolate, with a coconut and rum granita, spiced pineapple, pina colada cake and rum caramel
Traditional creme brulee with sweet biscotti and fresh berries
Rich Belgian Chocolate mousse with light and dark chocolate shards with a chocolate foam
Dragonfruit meringue eton mess with mascarpone cream, coulis and fresh berries
Honey Panna Cotta with honey tuiles and blueberries
Rhubarb shortbread, plum curd, caramelised whey ganache, blackberry & acai coulis
Vanilla sponge filled with cumquat gel covered in Italian meringue and chocolate mousse
View full menu
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Specify the details of your requests and the chef will send you a custom menu just for you.
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Take a Chef services in nearby cities
Discover cities near Chermside West where you can enjoy a Private Chef service