Chef Lee Sibanda

Private Chef In Fortitude Valley

I have been a chef for 25 years . Trained in Michelin and AA Rosette establishments in my early career. My skills took me to international culinary ventures and helped me develop a unique understanding for producing a professional guest experience. I now manly work as private chef and catering for Music tours when they arrive in Australia.

For me, cooking is...

https://www.abc.net.au/everyday/lee-sibanda-haitian-butternut-squash-roast-chicken-griot-with-/102201028

I learned to cook at...

Westminster College/ Marco Pierre/ Ramey/ Galvins/Gary Rhodes and few others in 1998-20013 In London and Europe

A cooking secret...

https://www.abc.net.au/everyday/food/in-season-crispy-skin-pork-belly-with-sticky-ginger-and-lemongra/101991630

My menus

Seafood four course

STARTER

Choose 1 dish

Smoked salmon & prawn cocktail

FIRST COURSE

Choose 1 dish

Scallop & Pancetta with saffron risotto

MAIN COURSE

Choose 1 dish

Lobster tail Bisque and Brioche Mediterranean salad

DESSERT

Choose 1 dish

Strawberries & cream with crystallised pastry

French

STARTER

All inclusive

La Betterave , Beetroot tartare & horseradish on crisp

Le Saumon , Confit salmon dill and cucumber

FIRST COURSE

All inclusive

La Homard , lobster thermidor truffled potato and watercress

MAIN COURSE

All inclusive

L` Agneau , Rolls Royce lamb cutlets , crushed peas Crème fraîche minted vinaigretterette

DESSERT

All inclusive

Le Chocolate et la noix , Textures of chocolate

Pettit fours, selection of mini treats

Les Fromage, slection of Australian or French cheese

Australian Hand sourced

STARTER

All inclusive

Fresh Oysters with green nahm jim and herb oil

Coaral trout ,ginger ,chilli and sweet soy and basil

FIRST COURSE

All inclusive

Seared scallops aged beetroot , smoked salmon pate on charcoal cracker

Kangaroo tail sando , paperbark emulsion

MAIN COURSE

All inclusive

Line caught Ocean safe fish of the day , Brazilin white corn porridge mojo sauce pickled beetroots

MS9 Wagyu , lions Mane Mushroom hoyu glaze, BBQ skewer , Black garlic and shoyu glaze, garlic and s

DESSERT

All inclusive

Blueberry rainforest soufflé

Mille-feuille

Baklava and roasted coconut ice cream

Contemporary Cuisine

STARTER

All inclusive

Lamb belly fritters with sauce Paloise

Bread course with selection butters

Wholegrain sourdough soldier ,confit egg yolk, lardo, smoked avruga caviar

FIRST COURSE

All inclusive

Native lobster, roasted heritage carrots, carrot purée and buttermilk purée

Coal-roasted leeks with walnut and sage tarator and date brown butter

MAIN COURSE

All inclusive

Smoked lamb rack with artichokes and romesco sauce

Bistec escabechado – escabeche steak

Monk fish with mussels, potatoes and light curry velouté

DESSERT

All inclusive

Roasted rhubarb, orange and crystallised puff pastry

Caramelised yoghurt with torched berries

Peanut, caramelised banana, sorbet and banana cake

SUMMER TASTING MENU

STARTER

All inclusive

Summer Tostada- goats curd, preserved lemons, capers and asparagus

Abrolhos Island Scallop Katsu, bottega emulsion, wasabi leaf , salmon roe

FIRST COURSE

All inclusive

Butternt squash crispy risotto, eggplant parmigiana broadleaf rocket

MAIN COURSE

All inclusive

MSB6 Wagyu rump , Hawaiian pomme anna potato , baked cheese croquette wild mushroom creme , smoked wine jus

DESSERT

All inclusive

Mango Meringue tartlets , strawberry texture and blood orange sorbet

Mediterranean tasting menu

STARTER

All inclusive

Risotto primavera shave parmesan aged balsamic caramlised pearl onions

Compressed watermelon halloumi and lime pickled red onion

FIRST COURSE

All inclusive

Heirloom tomato bruschetta with smoked ricotta basil dressing

Crispy feta and fig salad toasted pine nuts

Roasted whole cauliflower, egg plant caviar yellow romesco and avocado oil

MAIN COURSE

All inclusive

Hand made potato gnocchi wild garlic and mushroom Verde shaved Manchego cheese

John Dory Orange glazed with puffed rice saffron oil celeriac puree crushed broad bean pesto

Slow cooked Lamb shoulder garnished with fresh mint pickled chickpea ,olives and spring onions served with hand made flat bread and beetroot labneh

Duck breast Charcoal-grilled roasted beetroot purée with a parsley, garlic and lemon dressing

DESSERT

All inclusive

Creme catalana

Roasted rhubarb, orange and crystallised puff pastry

Chef Lee's reviews

4.77

•

64 services

Chef Lee's service and attention to detail is amazing. Food quality was amazing and communication was A1. Book him for your next function, you won't be disappointed! Thanks again Chef for a night to remember!

Great service and great food. Highly recommend chef Lee

Chef Lee was on time, professional, his food was amazing, his interaction with us was perfect, not too much and not too little. We would highly recommend him, he left our kitchen spotless and his menu made our very small wedding a very special evening.

A new experience, my guests and I were most impressed with Chef Lee he was punctual and well-organised. It was inspirational watching him preparing the courses then serving and explaining each course to us. He left my kitchen clean and tidy. Have no hesitation in awarding Chef Lee 5 stars.

Chef Lee Sibanda produced a wonderful night for my special birthday celebration. The food was exquisite, Lee providing a brief summary of each of the 12 courses. His adaptability to cater for food allergies was inventive. His preparation and service ensured we had a stress free evening. We highly recommend Lee and would definitely have him back to our home.

The meal that Lee made for us was absolutely delicious!! He was friendly and informative and left our kitchen totally spotless. This was the most amazing birthday gift. We couldn’t recommend Lee highly enough

I couldn't recommend Chef Lee more. The food was absolutely delicious and I could not fault his professionalism, service, and our general experience. We felt so at ease having him in our space.

Very knowledgeable and polite chef, food was incredible and presentation was perfect. Would highly recommend.

Chef Lee Sibanda was excellent and highly recommend him. From start to finish the 6 course degustation meal with paired wines was amazing. My guests all had a great time and couldn't speak highly enough of the fantastic food and service that was provided. Thank you Lee and Rosie for an awesome evening.

Lee was very personable and enjoys what he does. Overall a great experience and meal and would highly recommend Lee.

Lee was amazing, from start to finish everything was perfect.

Absolute pro. A truly great experience.

We along with our guests all has a great night, what a wonderful experience we had. Can't rate highly enough

Everything was perfect