DINNERS AT HOME
Have a top-quality restaurant experience in the comfort of your own home.
Take the stress away from cooking & hosting your own dinner party. The ultimate dinner experience for you & your guests. You can have a top-quality restaurant experience in the comfort of your own home.
Chef, Mark Lane, will personally do all the prep work for the meal at his own premise and 1 ½ hours before the guests arrive, Mark will come to your home, set the table with all his own settings, cook & serve you a meal to remember on his own crockery and equipment & leave everything as clean as when he arrived. You can provide your own drinks & Mark can help with wine recommendations for each course if required.
Choose from 40 different menu choices.
$150 per head (5 course) Minimum of 4-5 guests
$140 per head (5 course) 6-8 guests
$130 per head (5 course) 9-12 guests
$95 per head (3 course) 13-20 guests (any entrée, main, dessert)
All prices include GST
Please see the choice of menu items below, or maybe you have a favourite dish you would like Mark to prepare. Mark can tailor any menu item based on dietary requirements, including vegetarian, gluten free & any allergies. Please make the request at the time of your enquiry.
Payment is required on the day of your dinner. We service Rodney & the North Shore, requests over the Harbour Bridge may incur a travel cost.
Please email or Ph 022 400 3001 if you require any further information or for reservations.
Culinary Lane Seasonal Menu (PDF Download)
To Start (please choose one item only)
Amuse Bouche (small tasting course) chef’s choice, Highly Recommended
Homemade fresh herb bread filled w- cream cheese & served w- tomato jam
Crisp garlic and mozzarella Ciabatta
Entrees (please choose one item only)
Cold:
Rare seared Yellow Fin tuna tataki & crisp won ton stack w- wasabi crème fraiche, house pickled ginger, nashi pear, crisp herbs & crispy shallots, sticky soya glaze
Niçoise salad of house maple smoked salmon fillet & mussels, green beans, kumara fondant, vine ripen tomato, soft egg, Italian parsley & Kalamata olives w- a lemon & caper mayonnaise
Tequila & sugar-cured salmon tower w- spiced avocado, prawn mayonnaise, Thai fish dumpling, coriander & citrus honey dressing
Baked tartlet of duck confit, chèvre goats’ cheese & slow roasted vine ripened tomatoes w- a baby watercress & nectarine salad, rhubarb marmalade (warm)
Crispy confit of duck leg on a fresh slaw, mango, watercress & peanut w- a palm sugar, tamarind & soya dressing (warm)
Hot:
Prawn, calamari, snapper & tomato Laksa w- Asian vegetables, soba noodles & fish pot sticker dumplings
Pan seared snapper fillet w- a prawn fritter, sautéed Asian vegetables, sweet soya beurre blanc
Field mushroom, butternut pumpkin and fava bean risotto topped w- pan seared snapper fillet, shaved Parmigiano Reggiano & white truffle oil
Baby spinach, tomato & asparagus risotto topped w- roasted fresh herb crusted lamb loin & crisp parmesan wafers
Oven roasted chicken & scallop Ballantine served w- ginger roasted pumpkin puree, wilted baby spinach & sweet soya beurre blanc
Thai fish cakes of Terakihi, prawns, lemongrass, coriander & ginger on aubergine caviar, twice cooked tomato, spicy coconut sauce
Main Event (please choose one item only)
Oven roasted eye fillet of beef wrapped in pancetta w- a potato & spring onion rosti, roasted field mushrooms & a port wine thyme jus
Oven roasted eye fillet of beef w- triple cooked pomme fritte, slow roasted shallots, tomatoes & mushrooms w- sauce béarnaise, red wine jus & crisp prosciutto ham
Triple cooked crispy pork belly on sweet potato mash, creamed baby spinach & a red wine rosemary reduction
Fig & honey roasted Parma wrapped chicken breast on a goat’s cheese, caramelized onion & potato tart with organic apple syrup
Pan roasted snapper fillet crusted w- prawn and crab on a smoked fish hash cake, sesame bok choy & spiced watermelon salsa
Pan seared salmon fillet & prawns on a crisp coriander lemon risotto cake, grilled peppers & a sweetcorn, garlic, chili sauce
Trio of Canterbury lamb: Braised Moroccan lamb crepinette, lamb shank & caramelized onion Tart Tatin, rosemary & mustard crusted lamb loin w- vegetable tian & Savoyarde potatoes
Pan roasted tomato & parmesan crusted hapuka on smoked fish branade, a warm niçoise salad, roasted capsicum salsa
Roasted chicken breast w- a bacon a sage crust on a potato soufflé, butternut pumpkin mousse & a Madeira cream jus
Crispy seared duck breast & duck leg confit on sautéed Asian vegetables, Kumara rosti & sweet soya beurre blanc
Porcini Roasted venison Denver leg on a savoury potato cake, braised red cabbage & apple, sweet oxtail jus
Whole roasted boneless poussin w- a bacon & onion stuffing, potato Dauphine, red onion Tart Tatin, balsamic & tarragon jus
Dessert (please choose one item)
Caramelized Praline & Vanilla Crème Brulee: Served w- a red wine poached pear & mini yoyos
Glazed Tart Citron: A classic lemon tart served w- vanilla bean ice cream, raspberry petit pot & cream
White & Dark Chocolate Box: White & dark chocolate mousse flavoured w- Baileys, crisp chocolate, mixed berry compote & custard cream
Roasted Pear & Almond Pithivier: Caramelized pear & almond frangipani, oven baked in flaky pastry served w- nougatine glace & crème anglaise
Baked Bombe Alaska: Vanilla sponge, salted caramel ice cream & gratinated Italian meringue w- raspberry compote & crème anglaise
Vanilla Creamed Tapioca & Poached Fruits: Served w- warm Italian fruit cake & sweet mascarpone
Apple & Peach Tart Tatin: Served w- vanilla bean ice cream & peach anglaise
Seasonal Fruit & Champagne Jelly: Served w- vanilla bean panna cotta & almond tuile
Individual Hot Bread & Butter Pudding: Croissants, spiced apple & Cointreau served w- raspberry & white chocolate ice cream, cream Chantilly
Banana & Fudge Filo Parcels: Caramelized banana & homemade fudge oven baked in filo w- vanilla bean ice cream & hot salted butterscotch sauce
Hot Plum & Almond Tart: Crisp sweet pastry w- poached plums & almond frangipane served w- liquid cream & cinnamon crème anglaise
Individual Rhubarb & Vanilla Bean Cheesecake: A baked cheesecake served w- a mixed berry compote & cream
To Finish (please choose one item)
Cheese Platter: Blue, Brie and Cheddar w- grapes, dried fruit & nuts, housemade fig chutney, water crackers.
Homemade sweet treats
Please email culinarylane@gmail.com or Ph 022 400 3001 if you require any further information or for reservations.