3-Course Menu

Gourmet Catering in Sydney at Dining Abode

Photography by William Meppem. First published in Australian House & Garden.

About Dining Abode Private Dining and Catering with Thomas Johns

Photography by William Meppem. First published in Australian House & Garden.

The 3-course private dining menu embraces formal fine dining with its entrée, main, dessert menu format and is perfect for intimate, private parties as well as for larger private dining groups.

Entrées
Salmon Carpaccio, Citrus Ponzu, Smoked Salmon Mousse & Nori Cracker
Sweetcorn Parfait, Asparagus, Black Rice, Pickled Shimeji & Soy
Panfried Sand Whiting Fillets, Spanner Crab, Young Leeks & Sorrel
Roast Quail, Pumpkin, Oyster Mushrooms, Ginger & Shallots
Yamba Prawns, Heirloom Carrots, Mandarin, Asparagus & Black Olive
Roast Duck Breast, Five Spice, Blood Plum & Pickled Kohlrabi
Seared Scallops, Cauliflower, Pancetta & Kale
Crisp Pork Belly, Fennel, Quince & Mustard

Mains
Panfried Barramundi Fillet, Spanner Crab, Pea Sauce & Baby Cos
Panfried Snapper Fillet, Scampi, Fennel, Orange & Shellfish Reduction
Roast Cevena Venison Loin, Beetroot, Hazelnuts, Coffee & Rhubarb
Roast Cod, Serrano Ham, Borlotti Beans, Savoy Cabbage & Mushroom Broth
Roast Angus Beef Fillet, Glazed Short Rib, Smoked Carrot & Celeriac
Panfried Kingfish, Seared Scallops, Cauliflower, Raisin & Curry Emulsion
Roast Lamb Rack, Breast, Hot Mustard, Kale & Charred Onions
Roast Organic Chicken Breast, Rolled Leg, Turnips, Parmesan Custard & King Brown Mushrooms

Desserts
Salted Caramel Mousse, Banana, Peanut Brittle, Lime & Yoghurt Sorbet
Poached Plum, White Chocolate, Green Tea Sorbet & Fennel Shortbread
Gingerbread, Green Apple Sorbet, Blood Orange Mousse & Rhubarb Sauce
Dark Chocolate Mousse, Passionfruit, Pistachio, Mandarin Sorbet & Jaffa Crisp
Vanilla Cheesecake, Cumquats, Pinenut Crumbs, Pomegranate & Rose Sorbet
Passionfruit & Lime Parfait, Pineapple, Yuzu & Black Sesame Meringue
Selection of Local & Imported Cheese with Glace Fruits, Toast & Lavosh – $10 supplement per person

 

3-course menu at $135 per person

  • Includes bread, amuse bouche, green vegetables and pre-dessert
  • Menus based on selection of 1 entree, 1 main and 1 dessert per event
  • Prices exclude Sundays, public holidays and New Year’s Eve
  • There is no guarantee that Thomas Johns will be the chef in attendance at your event. In his place would be the Dining Abode’s Head Chef. Please note all preparation and menu creation for all events is carried out by Thomas Johns.

 

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