Hire a Chef for a Dinner Party

Hire a Chef for a Dinner Party

Couldn't be much easier than booking with Bravura. We offer a selection of menus that cover many different price points. When you decide you would like to hire a chef for a dinner party you can browse menus and then modify the menu to your specific needs. You may like to hire a waiter which can also be arranged or depending on the number of diners the chef is able to serve and explain the dishes.

We specialize in groups for small numbers so our focus is on you and the quality of our produce. To give our clients the best tasting food we buy local (0km), fresh ingredients supporting our local suppliers.


Not only do we offer the service of hire a chef for a dinner party but also for any of these occasions.


Take a look at our menus 

Casual Dining

Dinner Party

Cocktail Party

Kids Menus

Breakfast & Brunch

Easy Starter for a Dinner Party

Mushroom Spring Rolls, Galangal Emulsion


An easy starter for a dinner party is always good and spring rolls are always a good option. These are no exception and great to start the meal or even as a canapé with drinks.

Serves 4

Galangal Emulsion

One 2 inch piece of galangal or ginger, peeled and chopped

50ml fresh lime juice

50ml rice vinegar

2 large egg yolks

Maldon Salt

200ml neutral oil such as grape or corn Chopped tarragon


Spring Rolls

50g butter

100g shitaki mushrooms (clean and trimmed)

100g oyster mushrooms (clean and trimmed)

100g cremini mushrooms (clean and trimmed)

50ml shaoxing wine

1 tablespoon soy sauce

1 garlic clove

1 cm minced ginger

2 large shallots finely sliced

1 lemongrass root minced

1/2 red chilli minced Zest of one lemon Spring roll wrappers cut down to 5 sq inches

Corn oil for frying 16 baby gem heart leaves.


for the emulsion put the galangal, lime juice and vinegar in a blender and blend until smooth. Add yolks and salt, continue to blend. With the machine running gently add the oil in a steady stream. Add the tarragon to taste and puree until smooth and green. Strain through a fine sieve, refrigerate until ready for use.

For the spring rolls mixture melt the butter over a medium heat in a large frying pan and add the mushrooms, wine, soy sauce. Cover with a lid and cook down until the mushrooms have released their juices and tender. Will take 10-15 minutes.

Remove the lid and continue to cook until the juices have evaporated and the mushrooms nicely glazed. Place on a tray and refrigerate until cool. Heat 2 tablespoons of olive oil in a large pan and add the lemongrass, chilli, garlic, ginger, shallots and cook until slightly coloured and remove from heat. Add the lemon zest and salt, stir well and cool. Add to the mushroom mixture.

For the roll beat the egg yolks in a bowl: lay out 8 wrappers on the work surface. Divide the mushroom filling between the wrappers and place diagonally across the wrapper. Fold in the sides and egg wash the upper triangle edges with the egg yolk mix. Then tightly roll. Heat the oil for frying in a heavy, deep pan. Carefully add the rolls to the hot oil turning occasionally until crispy and golden brown.When removing from the oil place on paper towel.

Cut each spring roll in half on the diagonal and place in the baby gem leaf with the emulsion. If not using straight away after rolling refrigerate on silicon paper without cling film. Use a clean cloth to cover.

Vanilla Panna Cotta

These are a great finish to a meal. You can infuse the cream with any flavour to mix it up but this is a Vanilla Panna Cotta.

Makes 8

1 vanilla pod
750 ml cream
4 tbs milk
150g sugar
3 geletine leaves
1 orange zest

Soak geletine in cold water and scrape seeds from the vanilla pod.
Bring all ingredients except geletine to the boil.
Remove from heat.
Squeeze geletine free of water and whisk into cream mixture.
Strain the mixture and place in the fridge.
Mix gently every 10 minutes until almost set and then pour into moulds.
Leave in the fridge until completely set.
Dip moulds in hot water to remove the panna cotta from the mould.