• Dinner
• Lunch

• Private transportation

• Quail with Brandy - Quail, de boned, pan fried to crispy then served with a Brandy, raisin, pomegranate and pine nut sauce and crispy sage leaves.
• Rack of saltbush lamb and lamb jus gras - Crispy lamb rack double cutlets with an amazing lamb jus, fondant potato, stuffed zucchini flowers and zucchini baked with preserved lemon.
• Chocolate fondant with vanilla bean ice cream - Belgian Chocolate pudding filled with oozing chocolate and vanilla bean ice cream

Hello, as a chef trained in the traditional French method, I enlighten others on preparing the dishes that I adore, to delight in the cooking journey without letting the kitchen intimidate them. Having worked in some of the top-notch professional kitchens in Melbourne and Europe under the tutelage of the most gifted, enthusiastic and modest culinary individuals, I have been shaped into the chef I currently am and have the capacity to assist you in honing your cooking skills. My preferred styles of cookery involve blending modern touches with French culinary traditions, classy Italian fare and Australian cuisine, featuring indigenous ingredients. The use of seasonal, earth-friendly and fresh produce is non-negotiable in my culinary space, with my kitchen garden and my local suppliers and producers in Mornington Peninsula playing a massive role in providing these. The delightful experiences of preparing and consuming food are some of the few luxuries we have in life, which is why I invite you to join me in my kitchen and enjoy a splendid 3-course meal at my table. Secure your culinary adventure now, Chef Jacqui

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