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 THREE CURATED MENUS STANLEY WONG LINO SAURO TIW RAKARIN Chef Stanley is a celebrated chef who has had an Sicilian born award winning chef Lino Sauro Mekong’s Chef Tiw Rakarin, formerly of Mama’s enviable culinary career working in several (Gattapardo, Singapore) shows Sydney why Buoi and Alphabet St amongst other global restaurants worldwide including the famed Sicilian is the new Italian. Sauro comes from a dining establishments puts his personal stamp on Mandarin Oriental Hotel in Hong Kong and long lineage of self-sufficient Sicilian farmers high end pan Asian cuisine. The menu features opening Jean-Georges Vongerichten’s Spice where he grew up with meals that were created dishes with a rich and authentic Indochine Market in New York City as Executive Chef. Chef with quality produce grown on the property. history; a contemporary snapshot of well-known Stanley Wong delivers a Culinart menu exploring This translates into Sauro’s menu with dishes that classics. contemporary global cuisine. reflect a strong connection to his Sicilian roots. STANLEY WONG CANAPE SELECTION VEGETARIAN SEAFOOD $5 per canapé per person $5 per canapé per person Almond ‘Cheese’ Terrine with Zucchini & Crabmeat Salad with Apple & Miso Slaw Orange Blossom Water Beetroot-Marinated Salmon Lollipop, Smoked Aubergine Caviar with Shiso Wasabi Cream Cheese Grilled Zucchini & Asparagus Seared Scallop with Maple Bacon Pop Stick with Sage Cream Shrimp with Tom Yum Cocktail Pipette Crispy Tofu, Grated Radish, Tamari Spicy Tuna Sushi Roll, Tobiko Chawanmushi Panna Cotta SUBSTANTIAL CANAPES MEAT SWEET $9 per canapé per person $5 per canapé per person $5 per canapé per person Steak Sandwich with Caramelised Onions Double Chocolate Fudge & Rum Brownies Berkshire Pork BBQ Skewer Tuna Poke Bowl with Spiced Avocado Mango and Berry Pavlova Smoked Duck with Yuzu Glaze Cold Soba Noodles Seared Beef Striploin Shichimi Chili Aioli Key Lime Meringue Tart Cucumber & Sesame Dressing Truffled Lardo with Pan Frito Green Tea Tiramisu Wagyu Beef Carpaccio, Wafu Dressing NY Yuzu Cheese Cake [email protected] (02) 9281 0922 www.theprivatekitchen.com.au STANLEY WONG BUILD-YOUR-OWN MENUS 3 COURSE 5-COURSE 7-COURSE $68 PP $88 PP $118 PP Welcome Canapés Welcome Canapés Welcome Canapés Appetiser (Category 1) Appetiser (Category 1) Appetiser (Category 1) (choose any two (choose one) (choose one) for alternate drop) ~~~ ~~~ ~~~ Appetiser (Category 2) Appetiser (Category 1) Main Course (choose one) (choose one) (choose any two ~~~ ~~~ for alternate drop) Sorbet Soup ~~~ ~~~ ~~~ Dessert Main Course Appetiser (Category 2) (choose one) (choose any two (choose one) for alternate drop) ~~~ French Press Coffee & ~~~ Sorbet Fresh Mint Tea Dessert ~~~ (choose one) Main Course (choose any two French Press Coffee & for alternate drop) Fresh Mint Tea ~~~ Dessert (choose one) French Press Coffee & Fresh Mint Tea [email protected] (02) 9281 0922 www.theprivatekitchen.com.au STANLEY WONG BUILD-YOUR-OWN MENU SELECTION APPETISER (CATEGORY 1) SOUP DESSERTS Seared Sashimi of Kiramasa Kingfish, Cream of Parmesan with Chorizo Yuzu Cheese Cake Pickled Nashi Pear, Jalapeno & Black Garlic Double-Boiled Chicken Consommé with Ginger Green Tea Tiramisu Wagyu Beef Carpaccio with Wafu Dressing, Roasted Butternut Squash, Spiced Pumpkin Seeds White Chocolate Mousse, Macerated Berries Toasted Sesame, Rocket Leaves Crabmeat Salad with Apple & Miso Slaw + Add a Cheese Course for MAIN COURSE 12 AUD per person Terrine of Grilled Zucchini & Almond ‘Cheese’, Grilled Hangar Steak, Truffled Mac n’ Cheese, Romesco Sauce + Upgrade your dessert to our ‘Jackson Roasted Brussel Sprouts Green Asparagus & Burrata, Herb Vinaigrette Pollock Dessert Presentation for Miso-Glazed Cod, Bacon Dashi & 9AUD per person Autumn Vegetables APPETISER (CATEGORY 2) Slow-Braised Lamb Shank, Persimmon & Preserved Lemon, Roasted Potatoes Crab & Artichoke Bake, Shichimi Panko Crumbs Beef Short Rib, Onion Marmalade, Taro Mash Glazed Canadian Scallops, Cauliflower Purée Broiled Spatchcock, Finger Lime & Mango Chawanmushi Egg Custard, Salsa, Parsnip & Miso Purée Truffled Mushrooms Kingfish Croquette, Tonkatsu Sauce, Duck Confit & Seared Breast, Orange Glaze, Garden Leaves Jerusalem Artichokes Smoked Duck Breast, Glazed Cipollini, Crispy Tofu, Ponzu Sauce & Grated Radish Pomegranate [email protected] (02) 9281 0922 www.theprivatekitchen.com.au LINO SAURO CANAPE SELECTION SEAFOOD VEGETARIAN SUBSTANTIAL CANAPES $5 per canapé per person $5 per canapé per person Deep-fried Saffron Arancini Rice Ball Salmone Marinato E Cavaiale Affumicato Uovo di di Quaglia a 64* e Mousse di with Primo Sale Cheese $8 Beetroot Cured Scottish Salmon, Smoked Tartufo (V) Warm Sicilian Caponata with Caviar and Shiso 64* Quail Egg with Sun Choke and Truffle Mousse Fresh Buffalo Ricotta Cheese $9 Crudo Di Calamari , Arance, Colatura Di Arancini (V) Risone Pasta with Red Wine Braised Alici, Caviale di Trota Black Sesame Coated and Deep Fried Octopus and Bone Marrow $9 SA Squid Salad, Orange, Anchovy Essence, Saffron Rice ball Ocean Trout Roe Burratina (V) Homemade Ravioli with King Prawns, Black Truffle & Burrata Sauce $12 Capesante e Maccu Fresh Burratina, Carrot Coulis and Roasted Pepper Hokkaido Scallops Tartare with Fresh Fava Beans Cream and Mint Oil Infuse DESSERT Polipo $5 per canapé per person Charred Octopus, Sicilian Olives, Sun Dried Biancomangiare Tomatoes and Pickled Red Onion Toasted Almond Pannacotta with Mulberry Compote MEAT Bacio $5 per canapé per person Amedei Chocolate Mousse, Truffle Scent, Burger con Manzo di Wagyu Cotto Vanilla Oil and Sea Salt in a Sable’ Shell sous vide 22 Rum Baba E Sorbetto Al Limone Handmade Wagyu Short Rib Burger Rhum Baba with Lemon Sorbet Ravioli Di Fegato Grasso Con Cappuccino Cioccolato e Lamponi Di Funghi Bitter Chocolate and Raspberry Mousse Shooter Foie Gras Ravioli and Mushrooms Cappuccino Semifreddo Di Lino Carpaccio Di Manzo Chef Lino’s signature nougat parfait with Cured Kobe Beef Carpaccio Roll with toasted ‘noto’ almond sauce Homemade Mayo and Celery Root Crudo Di Parma e Burrata 30 Months Cured Parma Ham with Fresh Burrata Cheese [email protected] (02) 9281 0922 www.theprivatekitchen.com.au LINO SAURO SET MENUS 5 COURSE 6 COURSE $88 PP $108 PP Polipo Ostriche Charred and Citrus Glazed Octopus, Fresh Seasonal Oyster, Orange and Capsicum and Sun dried Tomato Aioli Balsamic Vinaigrette, Cucumber Granita Burrata Funghi e Prosciutto di Parma Caponata Tiepida con Ricotta Fresca Apulia Burrata Cheese, Warm Mushrooms Warm Sicilian Caponata and Parma Ham w i t h f r e s h R i c o t t a C h e e s e Tagliolini Strozzapreti Homemade Egg Tagliolini Pasta with Fresh Homemade Squid Ink Pasta with Spanner Sea Urchin Sauce Crab, Nduja Black Pepper Sauce Cobia Hapuka Grilled Cobia Filet In Sicilian Caponata, Pacific Hapuku Filet with Broccoli and E v o o P u r e e , H e i r l o o m B e e t s Pistachios Sauce Agnello Tiramisu Classico Dry Aged Saltbush Lamb Rump with Classic Tiramisu Mulberry, Anchovy and Smoked Tea Sorbet La Cassata Not the Traditional Sicilian Ricotta Cheese Cake EXTRA SIDES $9 EACH Roasted Rosemary Potatoes Steamed Green Beans with Evoo ‘Olio’ Seasonal Mixed Salad [email protected] (02) 9281 0922 www.theprivatekitchen.com.au TIW RAKARIN CANAPE SELECTION $5 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 sauce Trout 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 sauce Trout 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 TIW RAKARIN SET MENUS $59 PP $69 PP $79 PP Pork Floss Dust Carrot Pork Floss Dust Carrot Pork Floss Dust Carrot pickled radish, roast peanuts & pineapple pickled radish, roast peanuts & pineapple pickled radish, roast peanuts & pineapple Crispy Noodle Salad Grilled Scallop Crispy Noodle Salad Crab meat & pickled garlic bacon oil, fresh coconut salad Crab meat & pickled garlic Steamed Rice Noodles Crab Meat Roll Orange Zest Prawns mushrooms, bacon & cucumber relish roast almonds, Chinese pork sausage, crispy crêpes, sweet pineapple radish & ~ tamarind sauce roast peanuts Vietnamese Yellow Chicken Curry ~ ~ sweet potato, carrot and bay leaves