STANLEY WONG TIW RAKARIN - Hidden City Secrets · Alici, Caviale di Trota SA Squid Salad, Orange,...

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

STANLEY WONG

T H R E E C U R A T E D M E N U S

LINO SAURO TIW RAKARIN

Chef Stanley is a celebrated chef who has had an enviable culinary career working in severalrestaurants worldwide including the famed Mandarin Oriental Hotel in Hong Kong and opening Jean-Georges Vongerichten’s Spice Market in New York City as Executive Chef. Chef Stanley Wong delivers a Culinart menu exploring contemporary global cuisine.

Sicilian born award winning chef Lino Sauro (Gattapardo, Singapore) shows Sydney why Sicilian is the new Italian. Sauro comes from a long lineage of self-sufficient Sicilian farmers where he grew up with meals that were created with quality produce grown on the property. This translates into Sauro’s menu with dishes that reflect a strong connection to his Sicilian roots.

Mekong’s Chef Tiw Rakarin, formerly of Mama’s Buoi and Alphabet St amongst other global dining establishments puts his personal stamp on high end pan Asian cuisine. The menu features dishes with a rich and authentic Indochine history; a contemporary snapshot of well-known classics.

STANLEY WONG

CANAPE SELECTION


MEAT$5 per canapé per person Berkshire Pork BBQ Skewer

Smoked Duck with Yuzu Glaze

Seared Beef Striploin Shichimi Chili Aioli

Truffled Lardo with Pan Frito

Wagyu Beef Carpaccio, Wafu Dressing

VEGETARIAN $5 per canapé per person

Almond ‘Cheese’ Terrine with Zucchini & Orange Blossom Water

Smoked Aubergine Caviar with Shiso

Grilled Zucchini & Asparagus with Sage Cream

Crispy Tofu, Grated Radish, Tamari

Chawanmushi Panna Cotta

SEAFOOD $5 per canapé per person

Crabmeat Salad with Apple & Miso Slaw

Beetroot-Marinated Salmon Lollipop, Wasabi Cream Cheese

Seared Scallop with Maple Bacon Pop Stick

Shrimp with Tom Yum Cocktail Pipette

Spicy Tuna Sushi Roll, Tobiko

SWEET $5 per canapé per person

Double Chocolate Fudge & Rum Brownies

Mango and Berry Pavlova

Key Lime Meringue Tart

Green Tea Tiramisu

NY Yuzu Cheese Cake

SUBSTANTIAL CANAPES$9 per canapé per person

Steak Sandwich with Caramelised Onions

Tuna Poke Bowl with Spiced Avocado

Cold Soba Noodles Cucumber & Sesame Dressing

3 COURSE $68 PP Welcome Canapés

Appetiser (Category 1)(choose any two for alternate drop)~~~Main Course(choose any two for alternate drop)~~~Dessert (choose one)

French Press Coffee & Fresh Mint Tea

5-COURSE$88 PP

Welcome Canapés

Appetiser (Category 1)(choose one)~~~Appetiser (Category 2) (choose one)~~~Sorbet ~~~Main Course(choose any two for alternate drop)~~~Dessert (choose one)


7-COURSE $118 PP

Welcome Canapés

Appetiser (Category 1)(choose one)~~~Appetiser (Category 1) (choose one)~~~Soup~~~Appetiser (Category 2) (choose one)~~~Sorbet ~~~Main Course(choose any two for alternate drop)~~~Dessert (choose one)


STANLEY WONG

BUILD-YOUR-OWN MENUS


STANLEY WONG

BUILD-YOUR-OWN MENU SELECTION

APPETISER (CATEGORY 1)Seared Sashimi of Kiramasa Kingfish, Pickled Nashi Pear, Jalapeno & Black Garlic Wagyu Beef Carpaccio with Wafu Dressing, Toasted Sesame, Rocket LeavesCrabmeat Salad with Apple & Miso SlawTerrine of Grilled Zucchini & Almond ‘Cheese’, Romesco Sauce Green Asparagus & Burrata, Herb Vinaigrette

APPETISER (CATEGORY 2)

SOUPCream of Parmesan with Chorizo Double-Boiled Chicken Consommé with Ginger Roasted Butternut Squash, Spiced Pumpkin Seeds

MAIN COURSE Grilled Hangar Steak, Truffled Mac n’ Cheese, Roasted Brussel Sprouts Miso-Glazed Cod, Bacon Dashi & Autumn Vegetables Slow-Braised Lamb Shank, Persimmon & Preserved Lemon, Roasted Potatoes Beef Short Rib, Onion Marmalade, Taro Mash

Broiled Spatchcock, Finger Lime & Mango Salsa, Parsnip & Miso Purée

Duck Confit & Seared Breast, Orange Glaze, Jerusalem Artichokes

Crispy Tofu, Ponzu Sauce & Grated Radish

DESSERTS Yuzu Cheese Cake Green Tea Tiramisu White Chocolate Mousse, Macerated Berries

+ Add a Cheese Course for 12 AUD per person

+ Upgrade your dessert to our ‘Jackson Pollock Dessert Presentation for 9AUD per person

Crab & Artichoke Bake, Shichimi Panko Crumbs Glazed Canadian Scallops, Cauliflower PuréeChawanmushi Egg Custard, Truffled Mushrooms Kingfish Croquette, Tonkatsu Sauce, Garden Leaves Smoked Duck Breast, Glazed Cipollini, Pomegranate


SEAFOOD$5 per canapé per personSalmone Marinato E Cavaiale AffumicatoBeetroot Cured Scottish Salmon, Smoked Caviar and Shiso

Crudo Di Calamari , Arance, Colatura Di Alici, Caviale di TrotaSA Squid Salad, Orange, Anchovy Essence, Ocean Trout Roe

Capesante e MaccuHokkaido Scallops Tartare with Fresh Fava Beans Cream and Mint Oil Infuse

PolipoCharred Octopus, Sicilian Olives, Sun Dried Tomatoes and Pickled Red Onion

MEAT$5 per canapé per personBurger con Manzo di Wagyu Cotto sous vide 22Handmade Wagyu Short Rib Burger

Ravioli Di Fegato Grasso Con Cappuccino Di FunghiFoie Gras Ravioli and Mushrooms Cappuccino

Carpaccio Di ManzoCured Kobe Beef Carpaccio Roll with Homemade Mayo and Celery Root

Crudo Di Parma e Burrata 30 Months Cured Parma Ham with Fresh Burrata Cheese

VEGETARIAN$5 per canapé per personUovo di di Quaglia a 64* e Mousse di Tartufo (V)64* Quail Egg with Sun Choke and Truffle Mousse

Arancini (V)Black Sesame Coated and Deep Fried Saffron Rice ball

Burratina (V)Fresh Burratina, Carrot Coulis and Roasted Pepper DESSERT$5 per canapé per personBiancomangiare Toasted Almond Pannacotta with Mulberry Compote

Bacio Amedei Chocolate Mousse, Truffle Scent, Vanilla Oil and Sea Salt in a Sable’ Shell

Rum Baba E Sorbetto Al LimoneRhum Baba with Lemon Sorbet

Cioccolato e Lamponi Bitter Chocolate and Raspberry Mousse Shooter

Semifreddo Di LinoChef Lino’s signature nougat parfait with toasted ‘noto’ almond sauce

L I N O S A U R O C A N A P E S E L E C T I O N

SUBSTANTIAL CANAPESDeep-fried Saffron Arancini Rice Ballwith Primo Sale Cheese $8

Warm Sicilian Caponata with Fresh Buffalo Ricotta Cheese $9

Risone Pasta with Red Wine BraisedOctopus and Bone Marrow $9

Homemade Ravioli with King Prawns, Black Truffle & Burrata Sauce $12


5 COURSE $88 PP

Polipo Charred and Citrus Glazed Octopus, Capsicum and Sun dried Tomato Aioli

Burrata Funghi e Prosciutto di ParmaApulia Burrata Cheese, Warm Mushrooms and Parma Ham

TaglioliniHomemade Egg Tagliolini Pasta with Fresh Sea Urchin Sauce

Cobia Grilled Cobia Filet In Sicilian Caponata, Pistachios Sauce

Tiramisu Classico Classic Tiramisu

EXTRA SIDES $9 EACHRoasted Rosemary Potatoes Steamed Green Beans with Evoo ‘Olio’ Seasonal Mixed Salad

6 COURSE $108 PP

OstricheFresh Seasonal Oyster, Orange and Balsamic Vinaigrette, Cucumber Granita

Caponata Tiepida con Ricotta Fresca Warm Sicilian Caponata with fresh Ricotta Cheese

StrozzapretiHomemade Squid Ink Pasta with Spanner Crab, Nduja Black Pepper Sauce

HapukaPacific Hapuku Filet with Broccoli and Evoo Puree, Heirloom Beets

AgnelloDry Aged Saltbush Lamb Rump with Mulberry, Anchovy and Smoked Tea Sorbet

La CassataNot the Traditional Sicilian Ricotta Cheese Cake

L I N O S A U R O S E T M E N U S


T I W R A K A R I N C A N A P E S E L E C T I O N

$5 per canapé per personPulled chicken mixed with blood orange, roasted coconut in squid ink cup 48hr slow cooked duck breast wrapped in a pancake sheet with honey hoisin sauceTrout 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 sauceTrout rillettes with fine herbs on sliced sourdough Chilli jam orange prawns, cashew nuts on a rice cracker


$59 PP

Pork Floss Dust Carrot pickled radish, roast peanuts & pineapple

Crispy Noodle Salad Crab meat & pickled garlic

Steamed Rice Noodles mushrooms, bacon & cucumber relish ~Vietnamese Yellow Chicken Curry sweet potato, carrot and bay leaves

Wagyu Beef Saladroasted rice powder, chilli powder, cherry tomatoes & tamarind dressing

Papaya Salad salted duck egg & prawn cracker

Mekong Dessert Share Plates

$69 PP


Grilled Scallop bacon oil, fresh coconut salad

Crab Meat Rollroast almonds, Chinese pork sausage, tamarind sauce ~Cambodian-Style Beef Rib Curry topped with steamed coconut

Pulled Chicken Breast Saladsesame, garlic oil, roast peanuts & chickpea tofu

Pipis Poached in Hanoi Beer bacon, basil, lemongrass & prawn chilli paste


T I W R A K A R I N S E T M E N U S

$79 PP


Crispy Noodle Salad Crab meat & pickled garlic

Orange Zest Prawnscrispy crêpes, sweet pineapple radish & roast peanuts ~Duck Confit mixed grilled mushrooms, ponzu honey ginger sauce

48hr Slow Cooked Beef Tenderloinin a spicy clear soup, with Thai eggplant, dill & basil

Burma BBQ Chicken chilli curry sauce, cucumber relish salad

Grilled Cabbageorange soy, black truffle oil



B E V E R A G E P A C K A G E S

STANDARD PACKAGE $58 PP

PREMIUM PACKAGE $78 PP

DELUXE PACKAGE $98 PP

The Private Kitchen offers an exclusive dining experience. Beverage packages are curated by each chef to pair with your selected menu and cuisine.

Alternatively, beverages on consumption packages are available. Please let our events team know, as we are able to tailor the menu to suit all of your event needs.


Capacity: 120 Standing | 80 Seated

Balcony Closure: 10pmVenue Closure: 12pm

Internal noise restrictionsNo live or amplified music on balcony

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COOLROOM FREEZER

DRYGOODS

PREP

COOKING

DISHWASH

60 people

BAR

ACC.Counter

LIFT


B O O K I N G S & E N Q U I R I E S

For all bookings and enquiries for The Private Kitchen,please contact our events team at:[email protected] or (02) 9281 0922

Capacity: 120 Standing | 80 Seated

We can cater for 2 – 120 people. While there is no venue hire fee, there is a minimum spend of $3,000 for lunch events and $4,000 for evenings both for a four hour duration.

The Private Kitchen is able to cater to all types of events including break-fast functions. If you would like to enquiry about holding a breakfast func-tion in The Private Kitchen please contact our events team.

Level 3, The Old Rum Store2-10 Kensington Street, Chippendale, Sydney


STANLEY WONG TIW RAKARIN - Hidden City Secrets · Alici, Caviale di Trota SA Squid Salad, Orange,...

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