Private Chef Marco Aglitti

Cheffin around for more then 15 years, Culinary Educated in France and Italy, I have been working in Europe and Asia between following starred Chefs.

Currently working as a Chef Trainer in Hospitality and as Private Chef for special events.Serving Mediterranean flavour and choosing Local and seasonal products, focus on sustanaibility and food healt

For me, cooking is...

my passion, my hobby, my life style

I learned to cook at...

at school, first of all.

A cooking secret...

Using the freshest and seasonal products , some technic and knowledge, and lot of love

My menus

Mediterranean in Australia

STARTER

All inclusive

Grilled braised octopus, WA Tiger Prawn, Barramundi, Baked scallop, guanciale, lemon besciamel, panzanella salad, focaccia croutons

24 slow cooked Pork belly, cannellini beans ragout, confit tomato, gorgonzola sauce

FIRST COURSE

All inclusive

Beef Cheeks and chinese cabbage Agnolotti pasta, romanesco broccoli puree, rosemary butter emulsion

MAIN COURSE

All inclusive

Smoked Duck confit, cous cous,braised Red Cabbage, orange glazed Baby Carrot puree, Verdelho Wine reduction

DESSERT

All inclusive

Puff pastry millefuille, lemon custard, mix berries compote, maraschino cherries

Mediterranean flavour

STARTER

All inclusive

Carpaccio di filetto marinato agli agrumi e nocciole ( cured beef fillet marinated with citrus and mediterranean herbs, Piedmont Hazelnut

FIRST COURSE

All inclusive

Gnocchi di ricotta alla sorrentina ( ricotta gnocchi with roasted tomato sauce, parmesan and burrata cheese

MAIN COURSE

All inclusive

Filetto di maiale con salsa di albicocche e camembert ( slow cooked pork fillet with white mushroom , parma ham, apricot chatney and camembert cheese sauce

DESSERT

All inclusive

Millefoglie alla frutta ( cruncy puff pastry layers with light custard and berries

Flavour of Mediterranean

STARTER

Choose 1 dish

Vitello tonnato ( slow cooked veal with tuna sauce, cantabico anchovies pantelleria capers

Tartare di ricciola, frutto della passione e arancia ( kingfish tartare, orange and passion fruit and asparagus shave

Pomodori marinati e crema di mozzarella ( marinated, heirloom tomatoes, mozzarella sauce, sherry vinegare

Carpaccio di filetto marinato agli agrumi e nocciole ( cured beef fillet marinated with citrus and mediterranean herbs, Piedmont Hazelnut

FIRST COURSE

Choose 1 dish

Risotto alla zucca con amaretti e taleggio ( carnaroli risotto, rosted pumpkin cream, taleggio cheese sauce, amaretti cookies

Agnolotti del plin con crema di piselli e menta ( Piedmont ravioli stuffed with braised beef or veal , green peas and mint sauce, gravy )

Parmigiana di melanzane ( eggplant layers, tomato sauce, mozzarerella and parmesan cheese, basil leaves)

Polpo sedano e olive ( pan fried octopus with confit lemon , black olives, pine nuts and basil infused olive oil

Tonnarello all' amatriciana ( hand made tonnarello pasta, pork cheek guanciale, red wine, tomato sauce, parmesan cheese)

Gnocchi di ricotta alla sorrentina ( ricotta gnocchi with roasted tomato sauce, parmesan and burrata cheese)

Casareccie guanciale e pecorino ( casareccie pasta with guanciale, roasted chicken sauce , fava beans and peas, pecorino cheese)

MAIN COURSE

Choose 1 dish

Pescato del giorno ( Market fish served with ratatouille and lemon sauce )

Guancia di manzo brasata ( slow cooked beef cheek, potato and truffle cream glazed baby carrot)

Parmigiana di melanzane ( eggplant layers, tomato sauce, mozzarerella and parmesan cheese, basil leaves) - vegetarian

Filetto di maiale con salsa di albicocche e camembert ( slow cooked pork fillet with white mushroom , parma ham, apricot chatney and camembert cheese sauce

Galletto e peperoni ( roasted marinated spring chicken served with capsicum caponata and crispy potatoes)

Agnello alle erbe con piselli e e pomodorini (herbs marinated lamb rack with broccolini cream tomatoes confit , juniper demi glace

DESSERT

Choose 1 dish

Crèpes susette ( crèpe flamed with orange and Grand Marnier liquor

Tiramisu

Crema catalana served with cantucci e vinsanto liquor

Millefoglie alla frutta ( cruncy puff pastry layers with light custard and berries)