Degustation & Private
Dining Menu
Degustation catering Sydney
Looking for a chef-led
degustation in Sydney?
This is our full degustation-style selection — entrées, mains and desserts written for private dining, wedding catering and premium event occasions. Courses are curated one-on-one with our chef after you enquire, and served as a bespoke degustation, a plated menu or shared-style down the middle of the table.
From $79 per guest. Minimum 10 guests.
This isn't a set menu
Your courses, chosen with the chef.
Nothing on this page is locked in. You read the entrées, mains and desserts, tell us what your guests will actually enjoy, and the chef shapes the running order around the room, the season and the kitchen you're working with. The same dishes can be served as a bespoke degustation, a plated menu or shared down the middle of the table.
We cook. We plate. You sit down.
Restaurant service, in your venue.
Our chefs cook on site and plate to order, so courses land hot and together rather than held under foil. We handle the timing with your venue, work dietaries into the menu instead of around it, and clear as we go — you stay at the table with your guests.
Built one-on-one
How the menu comes together.
Send through your date, guest count and venue and we'll come back to you. From there it's a conversation: number of courses, the dishes you want on the table, dietaries, staffing and whether you'd like a grazing table, dessert station or sweet canapés alongside the meal. Nothing is finalised until you've read it and agreed to it.
The menu
Every course, in one place.
Read it, then pick your favourites.
Entrées, mains and desserts, grouped as they sit in the menu. Dietary tags follow the standard key: GF gluten free, DF dairy free, NF nut free, V vegetarian, VE vegan.
Degustation menu
Entrées
The opening courses — raw, cured and lightly cooked plates built around seafood, aged beef and seasonal produce.
Kombu-Aged Snapper
Fermented white kimchi, beetroot, daikon, green oil
GF · DF · NF
Hokkaido Scallop
Blood orange, brown butter, caviar, yuzu kosho, green oil
GF · NF
Korean Beef Tartare
Mustard, chilli oil, cured egg yolk, sesame seeds
GF · DF · NF
U6 King Prawn
Burnt carrot, truffle butter, charred asparagus
GF · NF
Lamb Rump Cap
Charred broccoli, chimichurri, fennel
GF · NF
Seasonal Tomatoes
Grilled stone fruit, stracciatella, burnt maple carrots, EVOO, chilli crunch, pickled onion
GF · V
Sous Vide Pork Belly
Burnt apple butter, pickled ginger, witlof, peanut, soybean
Soutzoukakia
Beef & lamb meatballs, rich tomato sauce, herb crispy feta
NF
Grilled Octopus
Chilli crunch fava, basil oil, fried capers
GF · NF
Poached Lobster
Cauliflower & saffron butter sauce
GF · NF
Kingfish Crudo
Pink grapefruit, finger lime dressing, fresh chilli
GF · DF · NF
Kombu Cucumber
Whipped yuzu hummus, shio kombu, chive oil, pickled fennel
VE
Courses may be curated into a bespoke degustation, plated menu or shared-style experience to suit your event.
GF gluten free · DF dairy free · NF nut free · V vegetarian · VE vegan
Why Kreative
Chef-led catering in Sydney,
from first call to last plate.
Behind every degustation is the same small team — cooking on site, handling dietaries and keeping the service tight from the first course to the last.
One kitchen, one chef team — from the first menu draft to the last plate cleared.
Every course is chosen by you and shaped by the chef, not picked off a fixed package.
Dietaries covered across GF, DF, NF, V and VE, written into the menu itself.
Sydney-wide service — restaurant-standard courses cooked and plated on site.
Clear costs: chef fee quoted separately, staffing quoted per event, all prices exclude GST.
Reviews
What guests write
after the plates are cleared.
"We had Chef Min cater for my fiancé's 30th and it was truly an amazing experience that we'll be talking about for a long time. I'll be recommending Chef Min to all our friends…"
Common questions
Degustation catering
questions, answered.
A degustation is a multi-course menu served as a sequence of smaller plated dishes. Ours is built from the entrées, mains and desserts on this page, and the same courses can also be served as a plated set menu or shared down the middle of the table.
Degustation and private dining start at a minimum of 10 guests. Below that, get in touch and we'll tell you honestly whether we're the right fit.
From $79 per guest. Your menu is curated one-on-one with our chef after you enquire, so the final figure depends on the courses you choose. Chef fee is quoted separately for every event, waitstaff and barstaff are available at additional cost, and all prices exclude GST.
Yes. Most menus pull two or three entrées, one or two mains and a dessert. If you want a seafood-led menu, a vegetarian run of courses or something in between, say so and the chef will build it that way.
Every dish is tagged gluten free, dairy free, nut free, vegetarian or vegan where it applies. Tell us the dietaries at enquiry and the chef writes alternates into the same courses, so those guests are served at the same time as everyone else.
We do, but they're arranged through consultation rather than quoted instantly — the scale and styling change too much between events for an online estimate to be useful.
Waitstaff and barstaff are available at additional cost and quoted per event, based on guest numbers, service style and venue.
Sydney-wide — private homes, venues, offices and event spaces. Tell us the location at enquiry and we'll confirm access and kitchen requirements.
Instant estimate
Get your instant quote
Tell us the shape of your event and we'll put a starting figure in front of you straight away. Dish choices are settled with you afterwards.
Minimum guest counts apply per package.
Ready when you are
Let's build your
degustation.
Private dining, weddings and premium occasions across Sydney.
- Call+61 413 684 829
- Emailinfo@thekreativecatering.com.au
- Kitchen331C Gardeners Road, Rosebery NSW 2018
- ServiceSydney-wide catering
Kreative in action
A closer look
at the food.
Recent courses from Kreative degustation and private dining events across Sydney.
