Culinary Lane Private Dinners in your home
Specialising in Home Catering to Rodney & The North Shore.
Over the Harbour Bridge by request.
Are you tired of the stress that comes with hosting a dinner party? Let Culinary Lane Catering take care of everything for you with Mark Lane’s Private 3 & 5 Course Dinner Parties in your home.
Executive Chef Mark Lane, will personally handle all the prep work for your meal at his "A" Grade Council Certified premise. Mark will arrive at your home 1.5-2 hours before your guests are ready to eat & set the table with his own settings and personally cook and serve a meal that will leave a lasting impression using his own equipment (he just needs your stove & table!!). With over 40 expertly created dishes to choose from, you create your own menu!
You won't have to worry about anything except providing your own drinks and glasses. If you need help with wine recommendations for each course, Mark can assist you with that too.
Experience the luxury of having a “World Class” restaurant experience in the comfort of your own home, with no parking or taxi issues, no crowds & no restaurant noise, just focus on your guests. When the meal is finished, Mark will leave everything as clean as it was when he arrived.
Cost of Dinners at home
All prices include GST
+ 6-8 guests (5 courses) $175 per head
+ 9-14 guests (5 courses) $160 per head
+ 15-24 guests (5 courses) $145 per head
+ 12-45 guests (3 courses) $125 per head (any 1 of each entrée, main, dessert)
Groups of 14 & over require one other kitchen assisatnt/waiter paid by the client at $35.00 per hour (4 hours).
Please see the choice of menus 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, vegan, gluten-free & other allergies. Please make the request at the time of your inquiry or booking.
Culinary Lane Catering brings restaurant-quality dining experiences to the comfort of your own home with their Dinners at Home service. Expert chefs prepare and serve a personalized multi-course meal, tailored to your preferences and dietary needs. This service offers an intimate and memorable dining experience, perfect for celebrating special occasions or simply elevating a casual evening with friends and family.
Chef’s choice, Highly Recommended
Filled with cream cheese & served with tomato jam
Irresistible decadence.
With wasabi crème fraiche, house pickled ginger, nashi pear, crisp coriander & sticky soya glaze
Green beans, kumara fondant, vine ripen tomato, soft egg, Italian parsley & Kalamata olives w- a lemon & caper mayonnaise
With spiced avocado, prawn mayonnaise, Thai fish dumpling, coriander & citrus honey dressing
Chèvre goats’ cheese & slow roasted vine ripened tomatoes w- a watercress & nectarine salad, rhubarb marmalade (warm)
On a fresh slaw, mango, watercress & peanut w- a palm sugar, tamarind & soya dressing (warm)
Braised sticky beef cheek & seared jumbo prawn in sweet chili, garlic butter & roasted sweet corn, crispy leeks
With Asian vegetables, soba noodles & fish pot sticker dumpling
With a prawn fritter, sautéed Asian vegetables, sweet soya beurre blanc
Topped with pan seared snapper fillet, shaved Parmigiano Reggiano & white truffle oil
Topped with roasted fresh herb crusted lamb loin & crisp parmesan wafers
Served with ginger roasted pumpkin puree, wilted baby spinach & sweet soya beurre blanc
Prawns, lemongrass, coriander & ginger on aubergine caviar, twice cooked tomato, spicy coconut sauce
On ginger roasted pumpkin, sweet cherry sauce & crispy potato chips
Wrapped in pancetta w- a potato & spring onion rosti, roasted field mushrooms & a port wine thyme jus (served medium-rare)
With triple cooked pomme fritte, slow roasted baby onions, tomatoes & mushrooms w- sauce béarnaise, red wine jus & crisp prosciutto ham (medium-rare)
On potato & pancetta rosti, roasted mushroom medley & sweet oxtail jus
Oven roasted Angus eye fillet w- chicken liver parfait, duxelle & puff pastry, served w- bacon mashed potato, cauliflower mousse, caramelized onion jus (served medium-rare)
5-hour slow braised beef cheek, triple cooked panko crumbed Wagu beef brisket, eye fillet roulade w- potato gratin, vegetable tian, redwine jus.
On sweet potato mash, creamed baby spinach, red wine rosemary reduction & crackling
On a goat’s cheese, caramelized onion & potato tart w- roasted garlic jus
With prawn and crab on a smoked fish hash cake, sesame bok choy & sweet soya beurre blanc
On a crisp coriander risotto cake, grilled peppers & bok choy, a sweetcorn, garlic butter & sweet chili sauce
Braised Moroccan lamb crepinette, lamb shank & caramelized onion Tart Tatin, Dukkha & mustard crusted lamb loin w- vegetable tian & potato gratin
On smoked fish branade, a warm niçoise salad, roasted capsicum salsa
With a bacon a sage crust on a potato soufflé, butternut pumpkin mousse & a Madeira cream jus
On sautéed Asian vegetables, Kumara rosti & sweet soya beurre blanc
On a savoury potato cake, braised red cabbage & apple, sweet oxtail jus
Served w- strawberry compote & mini yoyo
A classic lemon tart served w- vanilla bean ice cream, fresh raspberries & crème fraiche
White & dark chocolate mousse flavoured w- Baileys, crisp chocolate, mixed berry compote & custard cream
Genoese sponge, vanilla bean ice cream, baileys liquor & gratinated Italian meringue w- raspberry compote & salted butterscotch sauce (requires freezer space)
Served w- warm Italian fruit cake & sweet mascarpone
A cold set cheesecake served w- a mixed berry compote & cream
Croissants, spiced apple & Cointreau served w- raspberry & white chocolate ice cream, cream Chantilly (hot)
Caramelized banana & homemade fudge oven baked in filo w- vanilla bean ice cream & butterscotch crème Anglaise (hot)
Caramelized pear & almond frangipani, oven baked in flaky pastry served w- nougatine glace & crème Anglaise (hot)
Served w- vanilla bean ice cream & peach anglaise (hot)
Crisp sweet pastry w- caramelized apple & almond frangipane served w- poached Black Doris plums, vanilla bean ice cream & cinnamon crème anglaise (warm)
Matakana blue, Te Muri triple cream brie & aged cheddar w- grapes, dried fruit & nuts, housemade fig chutney, biscotti, falwasser crackers.
Experience the deliciousness of homemade sweet treats that are sure to satisfy your cravings!
Clair Hirst
“The incredibly talented Mark Lane from Culinary Lane cooked the most outstanding 3 course dinner. He suggested wines to match each course and all I had to do was provide the wine glasses the wine and I added the ivy centerpiece(he provides everything else...and cleans up too... such a treat!). He introduced every course and left the kitchen immaculate after. I highly recommend him, such a memorable evening."
Natasha Jacobs
"We had the most awesome experience having Mark cook for us at home for our Dad's 60th Birthday. Everything was absolutely delicious and perfect, and eating at home made it even better as we had little ones running around. Which meant the adults could enjoy a beautiful meal and drink! Thanks so much Mark, we had the best night & the food/ service was exceptional!"
Lisa Driver, MI
“Last week Mark cooked a 5 course menu for 11 people for my husband’s 40th. Right from the first contact he was very professional and accomodating with changes to the number of people, start time and dietary requirements.
pleasure! It was an ideal way to host a party where the food and clean up was taken care of, all we had to do was sit down and eat and spend time with our friends.
"Mark impressed us again! Stunning food, fab service making for a fabulous work celebration, all catered at our home. thank you again. you NEVER disappoint...only leave us wanting more and planning the next event"
— Sharon Maxwell
“Mark was an absolute professional. He even allowed me to choose two selections for each part of the courses we had. The food was out of this world presented beautifully.
Would 100 times infinity have him cook for us again!
12/10”
— Lauren Rossiter