Chef Lee Sibanda
Private Chef In Fortitude Valley
Get to know me better
Focused and always evolving https://www.abc.net.au/everyday/smoked-chicken-brioche-pickled-strawberries-red-wine-reduction/102692994
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.
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More about me
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
Summer Tostada- goats curd, preserved lemons, capers and asparagus
Abrolhos Island Scallop Katsu, bottega emulsion, wasabi leaf , salmon roe
Butternt squash crispy risotto, eggplant parmigiana broadleaf rocket
MSB6 Wagyu rump , Hawaiian pomme anna potato , baked cheese croquette wild mushroom creme , smoked wine jus
Mango Meringue tartlets , strawberry texture and blood orange sorbet
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Risotto primavera shave parmesan aged balsamic caramlised pearl onions
Compressed watermelon halloumi and lime pickled red onion
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
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
Creme catalana
Roasted rhubarb, orange and crystallised puff pastry
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Smoked salmon & prawn cocktail
Scallop & Pancetta with saffron risotto
Lobster tail Bisque and Brioche Mediterranean salad
Strawberries & cream with crystallised pastry
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La Betterave , Beetroot tartare & horseradish on crisp
Le Saumon , Confit salmon dill and cucumber
La Homard , lobster thermidor truffled potato and watercress
L` Agneau , Rolls Royce lamb cutlets , crushed peas Crème fraîche minted vinaigretterette
Le Chocolate et la noix , Textures of chocolate
Pettit fours, selection of mini treats
Les Fromage, slection of Australian or French cheese
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Fresh Oysters with green nahm jim and herb oil
Coaral trout ,ginger ,chilli and sweet soy and basil
Seared scallops aged beetroot , smoked salmon pate on charcoal cracker
Kangaroo tail sando , paperbark emulsion
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
Blueberry rainforest soufflé
Mille-feuille
Baklava and roasted coconut ice cream
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Lamb belly fritters with sauce Paloise
Bread course with selection butters
Wholegrain sourdough soldier ,confit egg yolk, lardo, smoked avruga caviar
Native lobster, roasted heritage carrots, carrot purée and buttermilk purée
Coal-roasted leeks with walnut and sage tarator and date brown butter
Smoked lamb rack with artichokes and romesco sauce
Bistec escabechado – escabeche steak
Monk fish with mussels, potatoes and light curry velouté
Roasted rhubarb, orange and crystallised puff pastry
Caramelised yoghurt with torched berries
Peanut, caramelised banana, sorbet and banana cake
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Summer Tostada- goats curd, preserved lemons, capers and asparagus
Abrolhos Island Scallop Katsu, bottega emulsion, wasabi leaf , salmon roe
Butternt squash crispy risotto, eggplant parmigiana broadleaf rocket
MSB6 Wagyu rump , Hawaiian pomme anna potato , baked cheese croquette wild mushroom creme , smoked wine jus
Mango Meringue tartlets , strawberry texture and blood orange sorbet
View full menu
Risotto primavera shave parmesan aged balsamic caramlised pearl onions
Compressed watermelon halloumi and lime pickled red onion
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
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
Creme catalana
Roasted rhubarb, orange and crystallised puff pastry
View full menu
Smoked salmon & prawn cocktail
Scallop & Pancetta with saffron risotto
Lobster tail Bisque and Brioche Mediterranean salad
Strawberries & cream with crystallised pastry
View full menu
La Betterave , Beetroot tartare & horseradish on crisp
Le Saumon , Confit salmon dill and cucumber
La Homard , lobster thermidor truffled potato and watercress
L` Agneau , Rolls Royce lamb cutlets , crushed peas Crème fraîche minted vinaigretterette
Le Chocolate et la noix , Textures of chocolate
Pettit fours, selection of mini treats
Les Fromage, slection of Australian or French cheese
View full menu
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