Private Chef Marco Dazzan

I was born in Italy and began my career in the northeastern region before permanently relocating to Melbourne in 2016. Currently, I primarily work in Melbourne and Adelaide, but I am available to organize special events across Australia.

My passion for food started at a young age. Growing up outside a major city allowed me to deeply connect with the land and fully embrace the roots of Northern Italian cuisine

For me, cooking is...

my passion and my lifestyle

I learned to cook at...

Italy and Australia,

A cooking secret...

Love and simplicity, high quality ingredients

My menus

6 course degustation

STARTER

Choose 3 dishes

Burrata, confit tomato, garden herbd, citrus herbed dressing

Daily market offer carpaccio,davidson plum, cruditè, puffed grains

Eggplant camo, macadamia, eggplant roasted jus, carrot and tomato caramel

Hokkaido scallop tartare, seasonal garden heirloom, nasturtium dressing, fingerlime

Roasted celeriac, fig glaze, yolk and capers foam, barley dust

Traditional italian artisan made cured meats and fine cheeses

Special entree seasonal surprise

FIRST COURSE

Choose 1 dish

Filled fresh pasta, daily offer

Homemade fettuccine with courtyard ragu, pecorino romano

Linguine di gragnano, almond raw mousse,basil seeds, monkfish lightly smoked, lavander

Pennoni, parmigiano 24 months, tasmanian berry pepper, 5+years modena balsamic vinegar

Risotto in white, marinated zucchine, scarlet prawns WA, local bottarga

Special first course seasonal surprise

MAIN COURSE

Choose 1 dish

14 days aged roasted savoy cabbage, tomato dust, cauliflower

Best fish market availability, side to be designed accordingly

Butcher cut of the day, parnip sublime, premium herbed jus, saffron essence

DESSERT

Choose 1 dish

Artisan cannoli siciliani, sheep ricotta mousse, fine choccolate, candid orange, pistacchio

Dutch vegan chocolate emulsion, northen italian sbrisolona crumb, rhubarb, berries

Italian custard, lime and verbena curd, almond sable, torched kiwi

5 course degustation

STARTER

Choose 2 dishes

Burrata, confit tomato, garden herbd, citrus herbed dressing

Daily market offer carpaccio,davidson plum, cruditè, puffed grains

Seasonal premium appellation oysters, open on the spot, lemon and lime

Eggplant camo, macadamia, eggplant roasted jus, carrot and tomato caramel

Hokkaido scallop tartare, seasonal garden heirloom, nasturtium dressing, fingerlime

Traditional italian artisan made cured meats and fine cheeses

Roasted celeriac, fig glaze, yolk and capers foam, barley dust

FIRST COURSE

Choose 1 dish

Risotto in white, marinated zucchine, scarlet prawns WA, local bottarga

Filled fresh pasta, daily offer

Linguine di gragnano, almond raw mousse,basil seeds, monkfish lightly smoked, lavander

Homemade fettuccine with courtyard ragu, pecorino romano

Pennoni, parmigiano 24 months, tasmanian berry pepper, 5+years modena balsamic vinegar

MAIN COURSE

Choose 1 dish

Butcher cut of the day, parnip sublime, premium herbed jus, saffron essence

Best fish market availability, side to be designed accordingly

14 days aged roasted savoy cabbage, tomato dust, cauliflower

DESSERT

Choose 1 dish

Artisan cannoli siciliani, sheep ricotta mousse, fine choccolate, candid orange, pistacchio

Italian custard, lime and verbena curd, almond sable, torched kiwi

Dutch vegan chocolate emulsion, northen italian sbrisolona crumb, rhubarb, berries

4 course degustation

STARTER

Choose 1 dish

Burrata, confit tomato, garden herbd, citrus herbed dressing

Daily market offer carpaccio,davidson plum, cruditè, puffed grains

Seasonal premium appellation oysters, open on the spot, lemon and lime

Eggplant camo, macadamia, eggplant roasted jus, carrot and tomato caramel

Hokkaido scallop tartare, seasonal garden heirloom, nasturtium dressing, fingerlime

Traditional italian artisan made cured meats and fine cheeses

Roasted celeriac, fig glaze, yolk and capers foam, barley dust

Special entree seasonal surprise

FIRST COURSE

Choose 1 dish

Risotto in white, marinated zucchine, scarlet prawns WA, local bottarga

Filled fresh pasta, daily offer

Linguine di gragnano, almond raw mousse,basil seeds, monkfish lightly smoked, lavander

Homemade fettuccine with courtyard ragu, pecorino romano

Pennoni, parmigiano 24 months, tasmanian berry pepper, 5+years modena balsamic vinegar

Special first course seasonal surprise

MAIN COURSE

Choose 1 dish

Butcher cut of the day, parnip sublime, premium herbed jus, saffron essence

Best fish market availability, side to be designed accordingly

14 days aged roasted savoy cabbage, tomato dust, cauliflower

DESSERT

Choose 1 dish

Artisan cannoli siciliani, sheep ricotta mousse, fine choccolate, candid orange, pistacchio

Dutch vegan choccolate emulsion, northen italian sbrisolona crumb, rhubarb, berries

Italian custard, lime and verbena curd, almond sable, torched kiwi

Book your experience with Chef Marco

Specify the details of your requests and the chef will send you a custom menu just for you.

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Chef Marco Dazzan

Get to know me better

More about me

For me, cooking is...

I learned to cook at...

A cooking secret...

My menus

Book your experience with Chef Marco

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