Private Chef in Rotorua District

3 snacks

Beet berries and burrata

Dajaj mishwi

Charmola merinated fish with curry bure blanc and grilled veg

Beef rib eye spring onion potato mousselini , mushroom pativeier charred brocollini

Harissa spice lamb rack ratatouille goat cheese mousse black garlic

Bambaloni

Choclate soufflé

Orange flavoured crème brûlée

Tiramisu

Oeuf mimosa

Mini quiches

Warm goat cheese salad with honey and walnuts)

Classic french onion soup

Puy lentil salad in crispy brick with carrot & turnip brunoise, pomegranate, and citrus dressing

Coq au vin (braised chicken in red wine sauce)

Ratatouille provençale (classic mediterranean vegetable stew)

Tarte tatin (caramelized apple tart with vanilla ice cream)

Moelleux au chocolat (warm chocolate lava cake)

Nz mussels with vinaigrette: fresh mussels served with a homemade vinaigrette made with olive oil, mustard, vinegar, water, salt, and pepper. simple and full of flavor

Cheese board: a selection of premium cheeses paired with crackers, home made bread, fresh fruits, nuts, and homemade chutneys. perfect for sharing and savoring

Lamb croquettes: slow-cooked lamb wrapped in a rich, flavorful béchamel, coated in a crispy golden crust. served with a refreshing yogurt and mint chutney, creating a spectacular combination of flavors

Jalapeño bite: crispy, golden croquettes made with a creamy blend of melted cheddar cheese and spicy jalapeños. coated in a light, crunchy batter of rice flour, cornstarch, and chickpea flour

Entrecôte tartar roll: a delicate roll filled with finely chopped entrecôte beef, complemented by a creamy egg yolk blend, fresh onions, pickles, and capers. dressed with a tangy steak tartar vinaigrette and topped with crispy dehydrated onions

Duck pâté: a rich duck pâté paired with fresh watercress and pomegranate dressing, balanced by sweet caramelized onion marmalade and thin slices of green apple, all served with crispy crostini for a perfect blend of sweet, tangy, and savory flavors

Venison carpaccio with salad: tender slices of venison loin, seasoned with olive oil, salt, and pepper, served with a dijon mustard dressing. topped with fresh watercress, avocado, hearts of palm, edible flowers, and grated parmesan

Saffron prawns with pumpkin puree: large red prawns served with saffron-infused oil and accompanied by a smooth pumpkin puree, flavored with orange reduction, star anise, and cinnamon

Smoked carrot: carrots marinated in a blend of flax oil, soy sauce, liquid smoke, apple cider vinegar, and maple syrup, seasoned with salt and a splash of warm water. this plant-based dish mimics the rich flavor of smoked salmon

Fish market with avocado cream: grilled fish, seasoned and served in soft corn tortillas, topped with a fresh salad of cucumber, red onion, fennel, and cilantro. finished with a creamy avocado sauce made with lime, avocado, and mayo

Roast lamb rack with glazed vegetables: tender lamb rack with 4 chops, roasted with carrots, onions, and garlic. served with a side of glazed asparagus, carrots, turnips, spring onions, peas, and zucchini

Beef stake with green peppercorn sauce: tender beef cooked to perfection, served with a rich green peppercorn sauce made with shallots, brandy, cream, and a dark beef stock

Pork scotch with potato & green pea purée: juicy pork scotch fillet, marinated in honey, mustard, and fresh herbs, served with a creamy potato and green pea purée

Pavlova: a light, crisp meringue with a soft center, topped with whipped cream and fresh fruits like berries, kiwi, or passionfruit

Sticky date pudding: a moist sponge cake made with dates, served warm with a rich toffee sauce

Crème brûlée: a silky, creamy custard with a caramelized sugar crust on top

Chipa a traditional argentine snack, particularly popular in the northeastern regions of the country. made from a dough of manioc starch (yuca flour), cheese, eggs, and butter, chipa is baked into small, round, chewy bread rolls with a golden, crispy exterior

Empanadas: a delicious pastry, filled with savory ingredients can be meats, cheese, vegetables, or seafood (flavors is on you) and then folded and baked or fried to a golden crisp

Choripán: a beloved argentine / uruguay street food made with a flavorful grilled chorizo sausage served in a crusty bread roll, chimichurri sauce completing the experience

Humita: a traditional argentine dish made from fresh corn, typically mixed with cheese, onions, and spices, wrapped in corn husks and then steamed or boiled

Morcilla: a type of blood sausage popular in argentina and many other countries. made from pork blood, rice, onions, and spices, morcilla has a rich, earthy flavor

Milanesa de bondiola de cerdo con puré de boniato a delicious argentine/uruguay dish featuring tender pork shoulder (bondiola) that is breaded and fried to a crispy golden perfection, similar to the traditional milanesa

Milanesa de nalga con papas fritas a classic argentine/uruguay dish featuring tender beef (typically from the nalga cut) that is breaded and fried to crispy perfection, similar to a schnitzel. the milanesa is juicy on the inside and golden on the outside, served alongside a generous portion of crispy, golden french fries

Milanesa de berenjenas rellenas con salteado de arvejas y cebolla a delicious vegetarian twist on the classic milanesa, featuring thin slices of eggplant that are breaded and fried to a crispy golden perfection

Pastel de papa: a traditional dish in argentina and uruguay, similar to a meat pie, but with a creamy mashed potato base

Canelones de verdura: cannelloni filled with a mixture of silverbeet, spinach, and ricotta, seasoned with herbs. topped with tomato sauce and béchamel, then baked with cheese until golden. a flavorful and comforting vegetarian dish

Canelones de carne: cannelloni filled with a savory mix of ground beef, onions, and spices, often combined with béchamel or tomato sauce. topped with melted cheese and baked until golden and bubbling

Matambre a la pizza a classic argentine dish where a tender cut of beef (matambre) is grilled and topped with a flavorful pizza-style sauce

Alfajores with dulce de leche: soft cornstarch cookies filled with creamy dulce de leche and finished with a touch of shredded coconut. a classic and irresistible dessert

Argentine marquise: a rich brownie base topped with, layered with dulce de leche, and finished with a light toasted meringue

Chajá cake: a traditional uruguayan dessert made with layers of fluffy sponge cake, whipped cream, and peaches in syrup. covered with crushed meringue

Manjar del cielo: a traditional uruguayan dessert made from egg yolks, sugar, and water, slowly cooked to a creamy, flan-like texture. served chilled

Dulce de leche, chocolate, and white chocolate mousse a rich and creamy dessert with three layers: smooth dulce de leche, rich chocolate, and sweet white chocolate

Bruschetta con agnello affumicato: a delicious twist on the classic bruschetta, featuring smoky, tender lamb served atop toasted slices of crusty bread

Carpaccio di zucchini, pistacchi e formaggio di capra: a fresh and vibrant dish featuring thinly sliced zucchini, delicately arranged and topped with crunchy pistachios and creamy goat cheese

Focaccia tradizionale con basilico, olive verdi e asparagi a traditional italian focaccia, featuring a soft, pillowy bread topped with fragrant basil, briny green olives, and tender asparagus

Arancini con salsa arrabbiata crispy, golden-fried rice balls filled with savory ingredients like mozzarella and meat or vegetables, served with a spicy and tangy arrabbiata sauce

Insalata di rucola, formaggio blu, pere e nocciole caramellate: a fresh and vibrant salad featuring peppery arugula, creamy blue cheese, sweet pears, and crunchy caramelized hazelnuts

Pasta con crema di patate e pesto di pistacchio a comforting dish combining al dente pasta with a smooth and creamy potato base, all topped with a delicious pistachio pesto

Spaghetti alle vongole: a classic italian dish featuring al dente spaghetti tossed in a flavorful sauce made with fresh clams, garlic, olive oil, white wine, and a touch of chili for subtle heat

Insalata di zucca arrosto, tapenade, rucola, burrata e mandorle speziate: a warm, roasted pumpkin salad paired with a savory tapenade, fresh rocket, creamy burrata, and spiced almonds

Risotto alla carbonara: a creamy, rich risotto inspired by the classic italian carbonara. arborio rice is slowly cooked to a tender, velvety texture and then tossed with crispy pancetta or guanciale, eggs, parmesan cheese, and black pepper

Lasagna bolognese e funghi: a hearty and comforting lasagna layered with rich bolognese sauce made from slow-cooked meat, tomatoes, and aromatic herbs, combined with tender mushrooms for an earthy depth of flavor

Gnocchi di patate con salsa di funghi super soft potato gnocchi served with a creamy, flavorful mushroom sauce made with white wine and finished with a generous sprinkle of parmesan

Tiramisu: a classic italian dessert made of layers of coffee-soaked ladyfingers, rich mascarpone cream, and a dusting of cocoa powder

Panna cotta alla fragola: a creamy, velvety italian dessert made from sweetened cream, milk, and gelatin, set to perfection for a smooth texture

Edamame: steamed green soybeans seasoned with sea salt. a light, refreshing appetizer that opens the appetite

Vegetable tempura: lightly battered and fried vegetables, such as sweet potato, pumpkin, or bell pepper, served with tentsuyu dipping sauce

Yakitori: grilled chicken skewers, often marinated in tare sauce (similar to teriyaki), with a savory-sweet flavor

Gyozas: japanese dumplings filled with pork, slightly pan-fried on the outside and served with a soy and rice vinegar dipping sauce (chicken, or vegetables filled on request)

Nikkei hot chili fish burger: a crispy, marinated fish fillet inspired by japanese flavors, topped with a bold, spicy chili sauce that adds a peruvian twist. served with fresh lettuce and pickled onions on a soft, slightly sweet bun. (mild spicy on request)

Nikkei stir fried beef with sahofan: tender stir-fried beef infused with japanese flavors, mixed with sahofan noodles and tossed with a hint of spices

Tonkotsu ramen a rich and creamy japanese noodle soup featuring a slow-cooked pork bone broth that’s thick, savory, and full of umami. served with tender chashu pork slices, soft-boiled egg, green onions, bamboo shoots, and nori. (another meat on request)

Tataki tuna: lightly seared tuna with a tender, fresh center, sliced thin and served with a zesty ponzu sauce, fresh ginger, and scallions

Kaiseki ryori a refined multi-course japanese dining experience that showcases seasonal ingredients with meticulous preparation and elegant presentation. each dish in a kaiseki meal is crafted to balance taste, texture, and appearance, often including a sequence of small plates such as appetizers, sashimi, simmered and grilled items, and a delicate dessert. rooted in japanese tradition, kaiseki ryori is celebrated as a high art form, offering a culinary journey that highlights the harmony between nature and cuisine (if you choose this option, please let us know in advance so we can explain how we proceed. cheers!)

Yokan: a traditional japanese dessert made from sweet red bean paste (anko), agar-agar, and sugar, resulting in a firm, jelly-like texture. enjoyed with tea

Dorayaki a popular japanese dessert consisting of two fluffy, sweet pancakes filled with a generous layer of red bean paste (anko)

Egg plant rolls, sicilian sauce, stuffed ricotta, mozzarella

Beef carpaccio, rocket and parmesan salad, lemon dressing

Bbq prawns , corn and capsicum salsa, burnt lemon

Buffalo mozzarella, tomato , basil , balsamic vinaigrette

Raw fish, coconut lime dressing, cherry tomato, shallots, spring onion, lime

250g scotch fillet, colcannon mash, roast seasonal vegetables, red wine jus

180g eye fillet, parsnip puree, potato and cheese gratin, sumac roasted vegetables

Pan seared skin on snapper, cherry tomato ragu, gourmet potato, emulsified butter

Ricotta and spinach ravioli, rose sauce, pine nut, parmesan snow

Chocolate slice, coffee mascarpone, brownie crumble, vanilla ice cream

Chocolate mousse on dome, cocoa meringue, berries, cured rhubarb

House made focaccia bread with a selection of dips and spreads

Charcuterie platter

Lamb kofta with beetroot yoghurt

Cheese puffs with tomato salsa

Buffalo chicken sliders

Green leafy salad of the season

Pesto orzo pasta with butternut

Broccoli and bacon salad

Roasted potatoes with rosemary potatoes

Truffle mac n cheese

Warm roasted vege salad with feta

Bacon caesar salad

Sautéed seasonal greens

Spiced couscous salad with roasted carrots

Classic potato salad

Rib eye steak with bearnaise

Roasted leg of lamb with minted sauce

Roasted chicken breast with lemon and olives

Poached chicken with prosciutto and sage butter

Porchetta stuffed with fennels and italian herbs

Warm smoked salmon with a herb crumb

Garlic prawn skewers

Vegetable ratatouille with orecchiette pasta

Moroccan lamb backstrap with harissa

Braised beef brisket in a mushroom and shallot jus

Anzac cookies

Gluten free raspberry brownie

Lemon cheese cake

Plum tart

Red velvet cake with cream cheese