STANLEY WONG TIW RAKARIN - Hidden City Secrets · Alici, Caviale di Trota SA Squid Salad, Orange,...
Transcript of STANLEY WONG TIW RAKARIN - Hidden City Secrets · Alici, Caviale di Trota SA Squid Salad, Orange,...
The Private Kitchen is a bespoke pop-up restaurant designed to showcase visiting interstate and international chefs to Sydney’s private dining and events market.
Located on the third floor of The Old Rum Store, a distinguished old building recently brought back to life in Chippendale’s buzzy Kensington Street, The Private Kitchen offers an indoor space flooded with plenty of natural light and a large wrap around balcony. The modern design complements the raw, industrial elements remaining from the original building structure.
[email protected] (02) 9281 0922 www.theprivatekitchen.com.au
STANLEY WONG
T H R E E C U R A T E D M E N U S
LINO SAURO TIW RAKARIN
Chef Stanley is a celebrated chef who has had an enviable culinary career working in severalrestaurants worldwide including the famed Mandarin Oriental Hotel in Hong Kong and opening Jean-Georges Vongerichten’s Spice Market in New York City as Executive Chef. Chef Stanley Wong delivers a Culinart menu exploring contemporary global cuisine.
Sicilian born award winning chef Lino Sauro (Gattapardo, Singapore) shows Sydney why Sicilian is the new Italian. Sauro comes from a long lineage of self-sufficient Sicilian farmers where he grew up with meals that were created with quality produce grown on the property. This translates into Sauro’s menu with dishes that reflect a strong connection to his Sicilian roots.
Mekong’s Chef Tiw Rakarin, formerly of Mama’s Buoi and Alphabet St amongst other global dining establishments puts his personal stamp on high end pan Asian cuisine. The menu features dishes with a rich and authentic Indochine history; a contemporary snapshot of well-known classics.
STANLEY WONG
CANAPE SELECTION
[email protected] (02) 9281 0922 www.theprivatekitchen.com.au
MEAT$5 per canapé per person Berkshire Pork BBQ Skewer
Smoked Duck with Yuzu Glaze
Seared Beef Striploin Shichimi Chili Aioli
Truffled Lardo with Pan Frito
Wagyu Beef Carpaccio, Wafu Dressing
VEGETARIAN $5 per canapé per person
Almond ‘Cheese’ Terrine with Zucchini & Orange Blossom Water
Smoked Aubergine Caviar with Shiso
Grilled Zucchini & Asparagus with Sage Cream
Crispy Tofu, Grated Radish, Tamari
Chawanmushi Panna Cotta
SEAFOOD $5 per canapé per person
Crabmeat Salad with Apple & Miso Slaw
Beetroot-Marinated Salmon Lollipop, Wasabi Cream Cheese
Seared Scallop with Maple Bacon Pop Stick
Shrimp with Tom Yum Cocktail Pipette
Spicy Tuna Sushi Roll, Tobiko
SWEET $5 per canapé per person
Double Chocolate Fudge & Rum Brownies
Mango and Berry Pavlova
Key Lime Meringue Tart
Green Tea Tiramisu
NY Yuzu Cheese Cake
SUBSTANTIAL CANAPES$9 per canapé per person
Steak Sandwich with Caramelised Onions
Tuna Poke Bowl with Spiced Avocado
Cold Soba Noodles Cucumber & Sesame Dressing
3 COURSE $68 PP Welcome Canapés
Appetiser (Category 1)(choose any two for alternate drop)~~~Main Course(choose any two for alternate drop)~~~Dessert (choose one)
French Press Coffee & Fresh Mint Tea
5-COURSE$88 PP
Welcome Canapés
Appetiser (Category 1)(choose one)~~~Appetiser (Category 2) (choose one)~~~Sorbet ~~~Main Course(choose any two for alternate drop)~~~Dessert (choose one)
French Press Coffee & Fresh Mint Tea
7-COURSE $118 PP
Welcome Canapés
Appetiser (Category 1)(choose one)~~~Appetiser (Category 1) (choose one)~~~Soup~~~Appetiser (Category 2) (choose one)~~~Sorbet ~~~Main Course(choose any two for alternate drop)~~~Dessert (choose one)
French Press Coffee & Fresh Mint Tea
STANLEY WONG
BUILD-YOUR-OWN MENUS
[email protected] (02) 9281 0922 www.theprivatekitchen.com.au
STANLEY WONG
BUILD-YOUR-OWN MENU SELECTION
APPETISER (CATEGORY 1)Seared Sashimi of Kiramasa Kingfish, Pickled Nashi Pear, Jalapeno & Black Garlic Wagyu Beef Carpaccio with Wafu Dressing, Toasted Sesame, Rocket LeavesCrabmeat Salad with Apple & Miso SlawTerrine of Grilled Zucchini & Almond ‘Cheese’, Romesco Sauce Green Asparagus & Burrata, Herb Vinaigrette
APPETISER (CATEGORY 2)
SOUPCream of Parmesan with Chorizo Double-Boiled Chicken Consommé with Ginger Roasted Butternut Squash, Spiced Pumpkin Seeds
MAIN COURSE Grilled Hangar Steak, Truffled Mac n’ Cheese, Roasted Brussel Sprouts Miso-Glazed Cod, Bacon Dashi & Autumn Vegetables Slow-Braised Lamb Shank, Persimmon & Preserved Lemon, Roasted Potatoes Beef Short Rib, Onion Marmalade, Taro Mash
Broiled Spatchcock, Finger Lime & Mango Salsa, Parsnip & Miso Purée
Duck Confit & Seared Breast, Orange Glaze, Jerusalem Artichokes
Crispy Tofu, Ponzu Sauce & Grated Radish
DESSERTS Yuzu Cheese Cake Green Tea Tiramisu White Chocolate Mousse, Macerated Berries
+ Add a Cheese Course for 12 AUD per person
+ Upgrade your dessert to our ‘Jackson Pollock Dessert Presentation for 9AUD per person
Crab & Artichoke Bake, Shichimi Panko Crumbs Glazed Canadian Scallops, Cauliflower PuréeChawanmushi Egg Custard, Truffled Mushrooms Kingfish Croquette, Tonkatsu Sauce, Garden Leaves Smoked Duck Breast, Glazed Cipollini, Pomegranate
[email protected] (02) 9281 0922 www.theprivatekitchen.com.au
SEAFOOD$5 per canapé per personSalmone Marinato E Cavaiale AffumicatoBeetroot Cured Scottish Salmon, Smoked Caviar and Shiso
Crudo Di Calamari , Arance, Colatura Di Alici, Caviale di TrotaSA Squid Salad, Orange, Anchovy Essence, Ocean Trout Roe
Capesante e MaccuHokkaido Scallops Tartare with Fresh Fava Beans Cream and Mint Oil Infuse
PolipoCharred Octopus, Sicilian Olives, Sun Dried Tomatoes and Pickled Red Onion
MEAT$5 per canapé per personBurger con Manzo di Wagyu Cotto sous vide 22Handmade Wagyu Short Rib Burger
Ravioli Di Fegato Grasso Con Cappuccino Di FunghiFoie Gras Ravioli and Mushrooms Cappuccino
Carpaccio Di ManzoCured Kobe Beef Carpaccio Roll with Homemade Mayo and Celery Root
Crudo Di Parma e Burrata 30 Months Cured Parma Ham with Fresh Burrata Cheese
VEGETARIAN$5 per canapé per personUovo di di Quaglia a 64* e Mousse di Tartufo (V)64* Quail Egg with Sun Choke and Truffle Mousse
Arancini (V)Black Sesame Coated and Deep Fried Saffron Rice ball
Burratina (V)Fresh Burratina, Carrot Coulis and Roasted Pepper DESSERT$5 per canapé per personBiancomangiare Toasted Almond Pannacotta with Mulberry Compote
Bacio Amedei Chocolate Mousse, Truffle Scent, Vanilla Oil and Sea Salt in a Sable’ Shell
Rum Baba E Sorbetto Al LimoneRhum Baba with Lemon Sorbet
Cioccolato e Lamponi Bitter Chocolate and Raspberry Mousse Shooter
Semifreddo Di LinoChef Lino’s signature nougat parfait with toasted ‘noto’ almond sauce
L I N O S A U R O C A N A P E S E L E C T I O N
SUBSTANTIAL CANAPESDeep-fried Saffron Arancini Rice Ballwith Primo Sale Cheese $8
Warm Sicilian Caponata with Fresh Buffalo Ricotta Cheese $9
Risone Pasta with Red Wine BraisedOctopus and Bone Marrow $9
Homemade Ravioli with King Prawns, Black Truffle & Burrata Sauce $12
[email protected] (02) 9281 0922 www.theprivatekitchen.com.au
5 COURSE $88 PP
Polipo Charred and Citrus Glazed Octopus, Capsicum and Sun dried Tomato Aioli
Burrata Funghi e Prosciutto di ParmaApulia Burrata Cheese, Warm Mushrooms and Parma Ham
TaglioliniHomemade Egg Tagliolini Pasta with Fresh Sea Urchin Sauce
Cobia Grilled Cobia Filet In Sicilian Caponata, Pistachios Sauce
Tiramisu Classico Classic Tiramisu
EXTRA SIDES $9 EACHRoasted Rosemary Potatoes Steamed Green Beans with Evoo ‘Olio’ Seasonal Mixed Salad
6 COURSE $108 PP
OstricheFresh Seasonal Oyster, Orange and Balsamic Vinaigrette, Cucumber Granita
Caponata Tiepida con Ricotta Fresca Warm Sicilian Caponata with fresh Ricotta Cheese
StrozzapretiHomemade Squid Ink Pasta with Spanner Crab, Nduja Black Pepper Sauce
HapukaPacific Hapuku Filet with Broccoli and Evoo Puree, Heirloom Beets
AgnelloDry Aged Saltbush Lamb Rump with Mulberry, Anchovy and Smoked Tea Sorbet
La CassataNot the Traditional Sicilian Ricotta Cheese Cake
L I N O S A U R O S E T M E N U S
[email protected] (02) 9281 0922 www.theprivatekitchen.com.au
T I W R A K A R I N C A N A P E S E L E C T I O N
$5 per canapé per personPulled chicken mixed with blood orange, roasted coconut in squid ink cup 48hr slow cooked duck breast wrapped in a pancake sheet with honey hoisin sauceTrout rillettes with fine herbs on sliced sourdough Chilli jam orange prawns, cashew nuts on a rice cracker Small Banh mi with BBQ pork, cucumber, mayonnaise & pickled vegetables Sliced pineapple with sweet radish, roast peanuts & orange zest Prawn and crab meat roll wrapped in tofu skin Grilled chicken with vegetable rice paper rolls Pork floss and chilli jam dusted carrot Spicy Thai pork sausage served with smashed young ginger
SUBSTANTIAL CANAPES$9 per canapé per person
Pulled chicken mixed with blood orange, roasted coconut in squid ink cup 48hr slow cooked duck breast wrapped in a pancake sheet with honey hoisin sauceTrout rillettes with fine herbs on sliced sourdough Chilli jam orange prawns, cashew nuts on a rice cracker
[email protected] (02) 9281 0922 www.theprivatekitchen.com.au
$59 PP
Pork Floss Dust Carrot pickled radish, roast peanuts & pineapple
Crispy Noodle Salad Crab meat & pickled garlic
Steamed Rice Noodles mushrooms, bacon & cucumber relish ~Vietnamese Yellow Chicken Curry sweet potato, carrot and bay leaves
Wagyu Beef Saladroasted rice powder, chilli powder, cherry tomatoes & tamarind dressing
Papaya Salad salted duck egg & prawn cracker
Mekong Dessert Share Plates
$69 PP
Pork Floss Dust Carrot pickled radish, roast peanuts & pineapple
Grilled Scallop bacon oil, fresh coconut salad
Crab Meat Rollroast almonds, Chinese pork sausage, tamarind sauce ~Cambodian-Style Beef Rib Curry topped with steamed coconut
Pulled Chicken Breast Saladsesame, garlic oil, roast peanuts & chickpea tofu
Pipis Poached in Hanoi Beer bacon, basil, lemongrass & prawn chilli paste
Mekong Dessert Share Plates
T I W R A K A R I N S E T M E N U S
$79 PP
Pork Floss Dust Carrot pickled radish, roast peanuts & pineapple
Crispy Noodle Salad Crab meat & pickled garlic
Orange Zest Prawnscrispy crêpes, sweet pineapple radish & roast peanuts ~Duck Confit mixed grilled mushrooms, ponzu honey ginger sauce
48hr Slow Cooked Beef Tenderloinin a spicy clear soup, with Thai eggplant, dill & basil
Burma BBQ Chicken chilli curry sauce, cucumber relish salad
Grilled Cabbageorange soy, black truffle oil
Mekong Dessert Share Plates
[email protected] (02) 9281 0922 www.theprivatekitchen.com.au
B E V E R A G E P A C K A G E S
STANDARD PACKAGE $58 PP
PREMIUM PACKAGE $78 PP
DELUXE PACKAGE $98 PP
The Private Kitchen offers an exclusive dining experience. Beverage packages are curated by each chef to pair with your selected menu and cuisine.
Alternatively, beverages on consumption packages are available. Please let our events team know, as we are able to tailor the menu to suit all of your event needs.
[email protected] (02) 9281 0922 www.theprivatekitchen.com.au
Capacity: 120 Standing | 80 Seated
Balcony Closure: 10pmVenue Closure: 12pm
Internal noise restrictionsNo live or amplified music on balcony
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COOLROOM FREEZER
DRYGOODS
PREP
COOKING
DISHWASH
60 people
BAR
ACC.Counter
LIFT
[email protected] (02) 9281 0922 www.theprivatekitchen.com.au
B O O K I N G S & E N Q U I R I E S
For all bookings and enquiries for The Private Kitchen,please contact our events team at:[email protected] or (02) 9281 0922
Capacity: 120 Standing | 80 Seated
We can cater for 2 – 120 people. While there is no venue hire fee, there is a minimum spend of $3,000 for lunch events and $4,000 for evenings both for a four hour duration.
The Private Kitchen is able to cater to all types of events including break-fast functions. If you would like to enquiry about holding a breakfast func-tion in The Private Kitchen please contact our events team.
Level 3, The Old Rum Store2-10 Kensington Street, Chippendale, Sydney
[email protected] (02) 9281 0922 www.theprivatekitchen.com.au