Chef Brett Gilbert

About my menus

”When I design and prepare your menu, I prepare it as  if I were sitting down to eat with you! Every element of my dishes and their components, are tried, tasted and pre-plated in our test kitchen, to ensure perfect balance and harmony throughout. I hope you’ll take the opportunity to experience it for yourself one day with our tried and trusted private chef hire service”.

Brett Gilbert 

Perth Chef Hire 

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My Current Menu Options


Suit as an entrée or degustation option only**

GF = Gluten Free

V = Vegetarian

VG = Vegan

The Land

Beef carpaccio horseradish crème mustard and curry apple puree**

Sirloin tataki melon avocado lime tamari shiso ginger** (GF)

Pork belly pea carrot crumble apple pancetta mint

Venison shard wasabi cauliflower daikon curried quince gel rice mustard seed (GF)

Za'atar crumbed lamb ratouile ra sel hanout mint jus  harrisa yoghurt  (GF)

Duck breast honey lavender nectarine buckwheat mushroom hazelnut pumpkin (GF)

Chicken breast with figs, asparagus and rosemary kiplfler (GF)

Beef fillet potato smoked mushroom beans onion fondant watercress jus (GF)

The Sea

Blue manna crab passionfruit daikon avocado** (GF)

Goldband snapper gravlax jarrah honey lemon fennel horseradish black garlic buttermilk** (GF)

King prawns liquid corn croquettes and lemon grass

King prawn’s gremolata gnocchi orange almond black garlic

Crusted market fish asparagus romesco potato lemon tomato jamon (GF)


Beetroot dauphinoise quinoa corn yoghurt kale (GF V)

Mushroom ricotta ravioli basil squash blossom parmesan (V)

Garden pea gnocchi corn tomato stuffed zucchini flower (VG)


Chocolate avocado lime mint (V)

White chocolate crèmeux banana sesame yuzu (GF)

Grapefruit panna cotta, gin, lime, melon and coconut espuma

Coconut crème, meringue with fresh mango and passionfruit curd (GF V)

Chocolate mousse, dulce de leche, buttermilk sorbet, and spearmint (GF V)


Chef’s selection of Western Australian cheese and seasonal accompaniments (GF V)

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